Description
A hearty and rich keto-friendly beef stew packed with tender beef chuck, earthy mushrooms, and a medley of low-carb vegetables simmered to perfection in flavorful beef broth. This gluten-free, ketogenic stew offers a comforting, nutrient-dense meal ideal for those following a low-carb lifestyle without sacrificing taste.
Ingredients
Scale
Beef and Vegetables
- 1 1/4 pounds 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 carrots, roll-cut or sliced
- 2 cloves garlic, sliced
Liquids and Seasonings
- 2 tbsp tomato paste
- 2 tbsp olive oil, avocado oil, or bacon grease
- 5 cups beef broth (preferably bone broth such as Kettle and Fire)
- 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 Ingredients: Trim and cube the beef chuck roast into 1-inch pieces. Peel and cube the celery root, quarter the mushrooms, peel and trim the pearl onions, slice the celery ribs, roll-cut or slice the carrots, and slice the garlic cloves.
- Sear the Beef: In a large pot or Dutch oven, heat 2 tablespoons of olive oil, avocado oil, or bacon grease over medium-high heat. Add the cubed beef in batches to avoid overcrowding, searing on all sides until browned. Remove and set aside.
- Sauté Aromatics and Vegetables: In the same pot, add garlic, pearl onions, celery, carrots, mushrooms, and celery root. Cook for several minutes until vegetables begin to soften and develop flavor.
- Add Tomato Paste and Herbs: Stir in 2 tablespoons of tomato paste, cooking it briefly to deepen the flavor. Add the bay leaf, dried thyme, and any desired optional herbs such as marjoram, oregano, or juniper berries. Stir to combine.
- Deglaze and Add Broth: Deglaze the pot with a splash of red wine or water if using, scraping any browned bits from the bottom. Pour in 5 cups of beef broth and return the seared beef to the pot. Season with salt and pepper to taste.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce heat to low, cover, and let it simmer gently for about 2 to 2.5 hours (approximately 130 minutes) or until the beef is meltingly tender and the flavors are well developed. Stir occasionally and adjust seasoning as needed.
- Finish and Serve: Remove the bay leaf and any whole spices used. Optionally, add a splash of balsamic vinegar or a pinch of orange peel for brightness. Serve hot and enjoy a comforting, low-carb keto beef stew.
Notes
- This stew is an excellent low-carb, ketogenic option without potatoes, making it perfect for gluten-free and keto diets.
- Using bone broth boosts the nutritional value and flavor depth of the stew.
- Feel free to customize the herbs to your liking for varied flavor profiles.
- Substituting celery root with turnips or radishes can add subtle differences in flavor and texture.
- Slow simmering is key for tender beef and a richly developed broth.
Nutrition
- Serving Size: 1 serving
- Calories: 288 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
