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Heat a large pot over medium-high heat. Add the oil and heat until shimmering.
Sprinkle meat with 1 teaspoon salt. Add the meat to the pot in a single layer (you'll probably need to work in batches) and cook until browned on all sides, about 5 minutes per batch. Add additional oil as needed between batches. Transfer meat to a 6-quart slow cooker.
Add the beef broth, vinegar, tomato paste, Worcestershire sauce, bay leaf, turnips, carrots, onion, celery, garlic, pepper, and remaining teaspoon salt to the pot with the meat. Cover and cook on low heat for 8 hours or on high heat for 4 hours, until meat is tender.
Remove ½ cup of liquid from the pot and place it in a small bowl or measuring cup. Sprinkle with the xanthan gum and beat well to incorporate. Return the mixture to the pot and cook over high heat with the lid closed for 45 minutes. Remove the bay leaf from the pot and discard.
Taste and add additional salt and pepper as needed. Sprinkle with parsley before serving.
TIPS AND NOTES:
Smaller turnips tend to be sweeter and have better flavor than larger turnips, which can be a little bitter.
Carrots aren't strictly necessary if you're worried about carbs, but they add just 1.3 net carbs per serving and we think they're worth it.
Nutritional information:
Serving: 1| Calories: 342 kcal (17%) | Carbohydrates: 9 g (3%) | Protein: 31g (62%) | Fat: 20g (31%) | Saturated fat: 8 g (50%) | Polyunsaturated fats: 11 g | Trans fat: 1 g | Cholesterol: 94 mg (31%) | Sodium: 1520 mg (66%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Net carbs: 6 g (12%)
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