Description
A rich and hearty keto-friendly beef stew featuring tender beef chuck roast and a medley of low-carb vegetables simmered to perfection in a flavorful beef broth. This gluten-free, low-carb dish is perfect for a comforting meal that fits well into a ketogenic lifestyle.
Ingredients
Scale
Beef & 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 & Liquids
- 2 tbsp tomato paste
- 2 tbsp olive oil, avocado oil, or bacon grease
- 5 cups beef broth (Kettle and Fire bone broth recommended)
- 1 large bay leaf
- 1/2 tsp dried thyme
- Salt and pepper to taste
Optional Aromatics and Flavor Enhancers
- Marjoram
- Winter savory
- Oregano
- Summer savory
- Juniper berries
- Clove
- Orange peel
- Red wine
- Balsamic vinegar
Instructions
- Prepare the Ingredients: Start by trimming and cubing the beef chuck roast into 1-inch pieces. Peel and cube the celery root (or alternate vegetable) into 3/4-inch pieces. Quarter the mushrooms, trim and peel the pearl onions (or dice the regular onion), slice celery ribs, roll-cut or slice the carrots, and slice the garlic cloves.
- Sear the Beef: In a heavy-bottomed pot or Dutch oven, heat 2 tbsp of olive oil, avocado oil, or bacon grease over medium-high heat. Add the beef cubes in batches to avoid overcrowding and sear until well browned on all sides. This step locks in flavor and creates depth in the stew. Remove the beef and set aside.
- Sauté Aromatics and Tomato Paste: In the same pot, add the garlic slices and pearl onions and sauté until fragrant and slightly softened. Stir in the tomato paste and cook for a minute or two to develop the flavor.
- Add Vegetables and Seasonings: Return the seared beef to the pot. Add mushrooms, celery root, sliced celery, and carrots. Stir in the dried thyme, bay leaf, salt, and pepper. If desired, include additional aromatics such as marjoram, oregano, or juniper berries for enhanced flavor.
- Pour in Broth and Simmer: Pour 5 cups of beef broth over the ingredients. Optionally, add a splash of red wine or balsamic vinegar for acidity and complexity. Bring the stew to a boil, then reduce to a low simmer.
- Cook the Stew: Cover the pot and simmer gently on the stovetop for about 2 hours (130 minutes), or until the beef is meltingly tender and the vegetables are cooked through. Stir occasionally and check for seasoning adjustments.
- Finish and Serve: Remove the bay leaf and any whole spices used. Adjust salt and pepper if needed. Serve hot, enjoying a rich, flavorful, and comforting keto beef stew.
Notes
- This stew is a fantastic low-carb alternative to traditional beef stew that uses potatoes, making it perfect for ketogenic diets.
- The use of celery root adds an earthy flavor and texture that complements the beef well.
- You can substitute celery root with turnips or radishes for variety without raising carb counts significantly.
- The dish is naturally gluten-free and fits well into a paleo or whole foods diet.
- For a deeper flavor, consider marinating the beef or using homemade bone broth.
Nutrition
- Serving Size: 1 serving
- Calories: 288 kcal
- Sugar: 3 g
- Sodium: 420 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
