Trim the beef of any excess fat, and cut into round slices about 1/2 inch thick. Pat dry with paper towels. In a small bowl, combine all dry seasonings and stir to mix well. Add sliced beef and all seasonings to a resealable bag. Toss until the beef is well-coated.
Heat olive oil in a 4 quart or larger dutch oven or pot over medium to medium-high heat for a few minutes until hot. Working in 2 batches: add beef slices in a single layer and brown for about a minute, flip to brown the other side, then transfer to a large bowl.
Add onions, carrots, celery, and garlic to the pot. Cook for a few minutes until aromatic, stirring frequently.
Add diced tomatoes (including liquid in the can), Worcestershire sauce, and 2/3 cup water. Stir together until well-mixed. Return the beef slices and any bowl drippings to the pot, snugly arranging the beef on top of the vegetables. Evenly distribute mushrooms on top.
Cover with a tightly fitting lid. Cook over medium-low heat for 2 hours, or until the beef is very tender and nearly falling apart.
Uncover and turn off the heat. Transfer only the beef slices onto serving plates. Stir together the vegetables and sauce in the pot, scraping up any brown bits stuck to the bottom, and spoon them over the beef. Top with parsley and serve.
This recipe yields 7.5 g net carbs per serving.
Nutrition Facts Per Serving
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carb 9.5g
Dietary Fiber 2g
Vitamin A 76% · Vitamin C 26% · Calcium 10% · Iron 26%
Recipe from Savory Tooth at https://www.savorytooth.com/swiss-steak/