Keto Beef Stew
Keto Beef Stew is a hearty and comforting dish that’s perfect for anyone following a low-carb or ketogenic diet. This stew is packed with tender beef, flavorful broth, and nutrient-rich low-carb vegetables like cauliflower, zucchini, and mushrooms. It’s a filling, satisfying meal that’s easy to make and can be enjoyed throughout the week. The stew is rich in healthy fats and protein, making it a great option for those seeking to stay in ketosis without sacrificing taste.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Knife
- 1 Cutting Board
- 1 Ladle or Serving Spoon
- 1 spoon or whisk (for stirring)
Ingredients
- 2 lbs Beef Chuck Roast or Stew Meat cut into cubes
- 4 cups Beef Broth or Bone Broth
- 1 tbsp Olive Oil or Butter
- 1 Medium Onion diced
- 4 Garlic Cloves minced
- 2 cups Cauliflower Florets
- 1 Zucchini sliced into half-moons
- 1 cup Mushrooms sliced
- 2 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 2 Bay Leaves
- Salt & Pepper to taste
- 1 tbsp Heavy Cream optional for creaminess
Instructions
- Prepare the Ingredients: Chop the cauliflower, zucchini, mushrooms, and onions. Cut the beef into bite-sized cubes and mince the garlic.
- Brown the Beef: Heat olive oil or butter in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned.Remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add a bit more oil or butter if needed. Sauté the onions and garlic for about 3-4 minutes until softened and fragrant.
- Add Broth and Vegetables: Return the browned beef to the pot. Pour in the beef broth, scraping any browned bits from the bottom of the pot for added flavor. Add the cauliflower, zucchini, mushrooms, thyme, rosemary, and bay leaves. Stir to combine.
- Simmer: Bring the stew to a boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, or until the beef is tender and the vegetables are cooked through.
- Final Seasoning: Taste the stew and adjust the seasoning with salt and pepper as needed. If you want a creamier texture, stir in a tablespoon of heavy cream.
- Serve: Ladle the stew into bowls and garnish with fresh herbs if desired. Serve hot.
Notes
- You can substitute cauliflower with turnips or celery root for a different texture and flavor.
- To thicken the stew, add xanthan gum or a small amount of arrowroot powder if desired.
- The stew can be made in a slow cooker (on low for 6-8 hours) or Instant Pot (high pressure for 30 minutes).
- For extra flavor, you can add a splash of apple cider vinegar or a tablespoon of tomato paste during cooking.