Description
A rich and flavorful keto-friendly beef stew featuring tender beef chuck and a variety of low-carb vegetables, simmered slowly to create a hearty, comforting meal perfect for a ketogenic or gluten-free diet.
Ingredients
Scale
Beef and Vegetables
- 1 1/4 pound trimmed beef chuck roast, cubed (1 inch)
- 8 ounces whole mushrooms, quartered
- 6 ounces celery root, peeled and cubed into 3/4 inch pieces (or substitute turnips or radishes)
- 4 ounces pearl onions, trimmed and peeled (or regular onion, large dice)
- 2-3 ribs celery, sliced
- 3 ounces carrot, roll-cut or sliced
- 2 cloves garlic, sliced
Seasonings and Liquids
- 2 tbsp tomato paste
- 2 tbsp olive oil, avocado oil, or bacon grease
- 5 cups beef broth (preferably bone broth)
- 1 large bay leaf
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Optional herbs and flavorings: marjoram, winter savory, oregano, summer savory, juniper berries, clove, orange peel, red wine, balsamic vinegar
Instructions
- Prepare the Ingredients: Cube the beef chuck roast into 1-inch pieces. Peel and chop the celery root into 3/4 inch cubes. Quarter the mushrooms and prepare pearl onions by trimming and peeling them. Slice the celery ribs, carrots, and garlic.
- Sear the Beef: Heat 2 tablespoons of olive oil, avocado oil, or bacon grease in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches if necessary to avoid overcrowding, and brown them on all sides until a rich crust forms. Remove the beef and set aside.
- Sauté Aromatics and Vegetables: In the same pot, add garlic, pearl onions, celery, carrots, mushrooms, and celery root. Cook for a few minutes until they start to soften and the garlic is fragrant. Stir in 2 tablespoons tomato paste and cook for another minute to deepen the flavor.
- Deglaze and Add Broth: Pour in a splash of beef broth and scrape the bottom of the pot to lift any browned bits. Then add the remaining beef broth, bay leaf, dried thyme, and any optional herbs or flavorings like marjoram or juniper berries for extra depth.
- Simmer the Stew: Return the seared beef to the pot. Bring the mixture to a gentle boil, then reduce heat to low, cover, and let it simmer gently for about 2 hours or until the beef is tender and the flavors have melded beautifully.
- Season and Serve: Taste the stew and adjust salt and pepper as needed. Remove the bay leaf and any whole spices before serving. Serve hot and enjoy your rich, low-carb keto beef stew.
Notes
- This stew is perfect for a ketogenic diet, low in carbohydrates but rich in flavor and nutrition.
- You can substitute celery root with turnips or radishes for a similar low-carb vegetable profile.
- Using bone broth enhances the nutrient content and flavor of the stew.
- The stew freezes well for future meals.
- For added tang and complexity, consider finishing with a splash of balsamic vinegar or a bit of red wine during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 288 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg
