Keto Beef Stew
Tender beef chunks and low-carb vegetables in a rich, thick broth. This hearty keto beef stew has only 4.5g net carbs per serving and tastes even better the next day.
Ingredients
- 2 lb beef stew meat 907 g, chuck roast cut into 1-inch chunks
- Salt to taste
- Black pepper to taste
- 3 tbsp avocado oil divided
- 1/2 cup onion 80 g, diced
- 1 stalk celery chopped
- 2 tbsp fresh rosemary chopped
- 1 tbsp tomato paste
- 2 cloves garlic minced
- 1 cup beef broth 240 g, low-sodium
- 1 medium zucchini chopped
- 1 small turnip cubed
- 1/2 small carrot optional
- 1/2 tsp glucomannan
Instructions
- Prep the Beef:
- Pat beef chunks completely dry with paper towels
- Season generously with salt and pepper on all sides
- Preheat oven to 325°F
- Brown the Beef:
- Heat Dutch oven over medium-high heat with 1 tablespoon oil
- Add half the beef, leaving space between pieces
- Brown for 2-3 minutes per side until golden-brown crust forms
- Remove to a bowl and repeat with second batch using another tablespoon oil
- Build the Flavor Base:
- Add remaining tablespoon oil to pot
- Sauté onion and celery for 4 minutes until soft
- Add rosemary, tomato paste, and garlic
- Stir constantly for 1 minute until fragrant
- Create the Braising Liquid:
- Pour in beef broth and bring to a simmer
- Scrape up all browned bits from bottom of pot with wooden spoon
- Return beef and any collected juices to the pot
- Oven Braise:
- Cover Dutch oven with lid
- Place in preheated oven for 1 hour without opening
- Add Vegetables:
- Remove pot from oven carefully
- Add zucchini, turnip, and carrot (if using)
- Stir to combine, cover, and return to oven for 30-45 minutes until vegetables are fork-tender
- Thicken the Stew:
- Remove pot from oven
- Push meat and vegetables to one side
- Sprinkle glucomannan over exposed liquid
- Whisk quickly to prevent clumping
- Let sit for a few minutes to thicken
Notes
Slow Cooker Method: Brown beef first in a skillet. Transfer to slow cooker with aromatics, broth, and seasonings. Cook on high for 3 hours or low for 6 hours. Add vegetables during the last hour.
Instant Pot Method: Use Sauté function to brown beef in batches. Sauté aromatics. Use only ½ cup broth. Cook on Stew function for 20 minutes with natural pressure release. Add vegetables and cook for another 15 minutes.
Thickener Substitute: Use ¼ teaspoon xanthan gum instead of glucomannan. Whisk into ½ cup cooled broth first to prevent clumping, then add back to stew.
Storage: Refrigerate in airtight container for up to 5 days. Freeze in portions for up to 2 months.
Best Results: Stew tastes even better on day two as flavors meld together.
Nutrition per serving: 340 calories | 22g fat | 6.1g total carbs | 1.6g fiber | 4.5g net carbs | 28g proteinClaude is AI and can make mistakes. Please double-check responses.
Instant Pot Method: Use Sauté function to brown beef in batches. Sauté aromatics. Use only ½ cup broth. Cook on Stew function for 20 minutes with natural pressure release. Add vegetables and cook for another 15 minutes.
Thickener Substitute: Use ¼ teaspoon xanthan gum instead of glucomannan. Whisk into ½ cup cooled broth first to prevent clumping, then add back to stew.
Storage: Refrigerate in airtight container for up to 5 days. Freeze in portions for up to 2 months.
Best Results: Stew tastes even better on day two as flavors meld together.
Nutrition per serving: 340 calories | 22g fat | 6.1g total carbs | 1.6g fiber | 4.5g net carbs | 28g proteinClaude is AI and can make mistakes. Please double-check responses.