Description
A rich, savory Keto Beef Stew loaded with tender chunks of beef and nutritious vegetables, perfect for chilly evenings.
Ingredients
Scale
- 2 lb. beef chuck roast, cut into 1-inch pieces
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil
- 8 oz. Baby bella mushrooms, sliced
- 1 small onion, chopped
- 1 medium carrot, peeled and cut into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 Tbsp. tomato paste
- 6 cups low-sodium beef broth
- 1 tsp. fresh thyme leaves
- 1 tsp. freshly chopped rosemary
Instructions
- Pat the beef dry with paper towels and season well with salt and pepper.
- In a large pot over medium heat, add the olive oil and sear the beef in batches until golden, about 3 minutes per side. Remove and set aside.
- In the same pot, add the mushrooms and cook until golden, about 5 minutes.
- Add the onion, carrot, and celery, cooking until they soften, about 5 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the tomato paste, coating the vegetables.
- Pour in the beef broth, add the thyme and rosemary, then return the beef to the pot. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat to a simmer and let cook until the beef is tender, about 50 minutes to an hour.
Notes
For lower sodium, use homemade beef broth and feel free to add more vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg