I thought it would be hard to make a beef stew without potatoes but I adjusted my mom's old recipe to make it "low carb" and it tastes amazing. The potatoes are usually what thicken up the stew with it's starchiness, but I mixed a little bit of corn starch and water for a thickener. The carrots are what puts this dish in Phase 2.
2 tsp olive oil
1 lb lean beef roast or casserole steak (450g), diced in 3/4 inch cubes
2 medium carrots, diced
3 stalks celery, coarsely chopped
1 medium onion, chopped
4 cups beef broth
2 Tbsp tomato paste
1/2 tsp garlic powder
salt and pepper to taste
Fry up beef in oil until browned. Add onions and continue to fry for 2-3 minutes until onions are slightly soft. Add carrots, celery, broth, tomato paste, garlic powder, salt and pepper. Stir until it boils. Turn down heat and simmer for at least 2 hours so that the meat is super tender. If stew needs to be thickened, mix together 1 Tbsp cornstarch with 1 Tbsp water and add enough until desired consistency is made.