Description
Warm up with this hearty Keto Beef Stew! Tender chunks of beef simmered with low carb vegetables in a rich, savory broth. It’s easy to make in the oven, slow cooker, or instant pot, and provides a comforting meal for the whole family.
Ingredients
Scale
- 2 lb beef stew meat cut into 1 inch chunks
- Salt and pepper
- 3 tbsp avocado or olive oil divided
- 1/2 cup diced onion
- 1 stalk celery chopped
- 2 tbsp fresh chopped rosemary or thyme
- 1 tbsp tomato paste
- 2 cloves garlic minced
- 1/2 cup red wine
- 1 cup beef broth
- 1 medium zucchini chopped
- 1 small turnip cubed
- 1/2 small carrot chopped (optional)
- 1/2 tsp glucomannan
Instructions
- Pat the beef dry and sprinkle generously with salt and pepper. Preheat the oven to 325F.
- Add 1 tablespoon of the oil to a Dutch oven set over medium heat. Once hot, add half of the beef and cook, stirring a few times, until nicely browned on all sides. Remove to a bowl and repeat with another tablespoon of oil and the remaining beef.
- Add the remaining oil to the pan and sauté the onion and celery until tender, about 4 minutes. Stir in the rosemary, tomato paste, and garlic, and cook until fragrant, about 1 more minute.
- Add the wine and cook until reduced by half, about 2 more minutes. Stir in the broth and bring to a simmer, then add the beef and any accumulated juices back into the pan.
- Cover the pot with a tight fitting lid, transfer to the oven and let cook for 1 hour.
- Remove from the oven, add the zucchini, turnip, and carrots, and stir to combine. Return to the oven and cook another 30 to 45 minutes, until tender.
- To thicken the broth, push the meat and vegetables to the side and whisk the glucomannan into the liquid. It will continue to thicken as it sits.
Notes
- Storage Information: Store keto beef stew in a covered container in the fridge for up to 5 days. It gets even better as it sits!
- You can also freeze the stew for up to two months in an airtight container.
- Slow Cooker Method: Brown the beef properly first. Use a pan over the stove to brown in batches before transferring to the slow cooker. It will need 3 hours on high or 6 hours on low.
- Instant Pot Method: Brown the beef using the Sauté function. Cut the broth back to half a cup, as pressure cookers force a lot of liquid out of meats and veggies. Cook it for 20 minutes on the stew function, then add the veggies and cook another 15 minutes or so.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: dinner
- Method: oven, slow cooker, instant pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving = 1/6th of recipe
- Calories: 444
- Sugar: 5.8g
- Fat: 32.3g
- Carbohydrates: 5.8g
- Fiber: 1.6g
- Protein: 30.4g