Low Carb Beef Stew Keto

A rich tasting low carb beef stew featuring meltingly tender beef chuck and perfectly cooked vegetables. You’ll never believe this is a low carb stew recipe. Your ketogenic diet just got better.

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Low Carb Beef Stew Keto
Course Ketogenic, Lunch
Servings
16 Servings
Ingredients
  • 21.33 ounces whole mushrooms, quartered
  • 10.67 ounces pearl onions, trimmed and peeled (or regular onion, large dice)
  • 3.33 pound trimmed beef chuck roast, cubed (1 inch)
  • 8 ounces carrot, roll-cut (or sliced)
  • 16 ounces celery root, peeled and cubed into 3/4 inch pieces (or sub turnips or radishes)
  • 5.33-8 ribs celery, sliced
  • 5.33 tbsp tomato paste
  • 5.33 cloves garlic, sliced
  • 2.67 large bay leaf
  • 13.33 cups beef broth (I used Kettle and Fire bone broth)
  • 5.33 tbsp olive oil, avocado oil, or bacon grease
  • Salt and Pepper, to taste
  • 1.33 tsp dried thyme
Optional Flavorings to change it up:
  • marjoram, winter savory, oregano, summer savory, juniper berries, clove, orange peel, red wine, balsamic vinegar
Course Ketogenic, Lunch
Servings
16 Servings
Ingredients
  • 21.33 ounces whole mushrooms, quartered
  • 10.67 ounces pearl onions, trimmed and peeled (or regular onion, large dice)
  • 3.33 pound trimmed beef chuck roast, cubed (1 inch)
  • 8 ounces carrot, roll-cut (or sliced)
  • 16 ounces celery root, peeled and cubed into 3/4 inch pieces (or sub turnips or radishes)
  • 5.33-8 ribs celery, sliced
  • 5.33 tbsp tomato paste
  • 5.33 cloves garlic, sliced
  • 2.67 large bay leaf
  • 13.33 cups beef broth (I used Kettle and Fire bone broth)
  • 5.33 tbsp olive oil, avocado oil, or bacon grease
  • Salt and Pepper, to taste
  • 1.33 tsp dried thyme
Optional Flavorings to change it up:
  • marjoram, winter savory, oregano, summer savory, juniper berries, clove, orange peel, red wine, balsamic vinegar
Instructions
Preparation:
  1. Remove the chuck roast from the refrigerator to come to temperature. Quarter the mushrooms and set aside. Wash and chop the vegetables putting them together in a bowl for later. Trim the excess fat off of the chuck roast (pot roast) and cut into 1-inch cubes. (I used 1 1/4 pounds of meat, but you may use more if you wish.) Thoroughly mix two teaspoons of oil into the beef.
Method:
  1. Brown the beef in the pot in batches, adding more oil as needed. Place all of the beef into the pot and stir in the bay leaf, thyme, and tomato paste making sure to coat the beef. Let it cook for less than a minute, then slowly add 1 cup of broth while scraping up the browned bits from the bottom of the pot. Add the rest of the broth and bring the stew up to a simmer. Cover and reduce the heat to low-ish and simmer gently for 1 1/2 hours.
  2. Insert a fork into a piece of meat to check for tenderness, it should meet little to no resistance. If tough, let it cook another 20 minutes. When tender, add the vegetables and turn up the heat until it simmers. Turn down the heat and simmer uncovered for 40 minutes to an hour or until the vegetables and meat are tender. Add salt and pepper to taste.
  3. Makes 11 cups with approximately 1 3/4 cups per serving.

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