Keto Beef Stew
A hearty, low-carb beef stew made with tender beef, radishes, and aromatic herbs. Perfect comfort food with only 6g net carbs per serving!
Ingredients
- 2 pounds beef stew meat cubed chuck roast or brisket preferred
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 4 cups beef stock unsalted or low sodium
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 3 cloves garlic minced
- 2 teaspoons salt adjust to taste
- ½ teaspoon black pepper
- 2 cups radishes tops and bottoms removed
- 1 small carrot roughly chopped
- 1 small onion roughly diced
- 4 stalks celery cut into large bite-sized pieces
- 1 teaspoon xanthan gum
Instructions
- Brown the Beef
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add cubed beef in batches, avoiding overcrowding.
- Brown meat on all sides for 8-10 minutes total. Remove and set aside.
- Pro Tip: Pat beef dry with paper towels before browning for a better sear.
- Sauté the Aromatics
- In the same pot, add diced onion and minced garlic to the remaining oil and beef drippings.
- Sauté for 2-3 minutes until fragrant and onion becomes translucent.
- Build the Base
- Stir in tomato paste and cook for 1 minute.
- Add dried thyme, rosemary, oregano, and parsley.
- Stir for 30 seconds to toast herbs and release essential oils.
- Add Liquids and Meat
- Pour in beef stock and water, scraping the bottom to release browned bits.
- Return browned beef to pot with any accumulated juices.
- Add salt and black pepper. Stir and bring to a boil.
- Simmer Until Tender
- Reduce heat to low and cover the pot.
- Simmer gently for 60 minutes, stirring occasionally.
- Add the Vegetables
- Add radishes, carrot, and celery to the pot.
- Stir to combine. Cover and simmer for another 20-30 minutes until vegetables are fork-tender.
- Thicken the Stew
- Mix xanthan gum with 2 tablespoons cold water to create a slurry.
- Slowly drizzle into simmering stew while stirring constantly.
- Stew will thicken within 1-2 minutes.
- Taste and Adjust
- Adjust seasoning if needed with more salt, pepper, or a splash of vinegar.
- Remove from heat and let rest for 5 minutes before serving.
Notes
Storage: Store in airtight containers in the refrigerator for up to 4-5 days. Freezes well for up to 3 months.
Substitutions: Replace radishes with turnips or daikon radish. Add mushrooms, zucchini, or green beans for variety.
Slow Cooker: Brown beef first, then cook on low for 6-8 hours or high for 3-4 hours.
Instant Pot: Use sauté function to brown beef, then pressure cook on high for 35 minutes with natural release.
Nutrition per serving: 385 calories | 22g fat | 35g protein | 8g total carbs | 2g fiber | 6g net carbs
Substitutions: Replace radishes with turnips or daikon radish. Add mushrooms, zucchini, or green beans for variety.
Slow Cooker: Brown beef first, then cook on low for 6-8 hours or high for 3-4 hours.
Instant Pot: Use sauté function to brown beef, then pressure cook on high for 35 minutes with natural release.
Nutrition per serving: 385 calories | 22g fat | 35g protein | 8g total carbs | 2g fiber | 6g net carbs
