Keto Crockpot Beef Stew
A hearty and flavorful keto-friendly beef stew made in the slow cooker, packed with tender beef, vegetables, and rich broth. Perfect for anyone following a low-carb or ketogenic diet.
Equipment
- 1 Crockpot (slow cooker)
- 1 Cutting Board
- 1 Knife
- 1 Spoon (For stirring)
Ingredients
- 2 lbs Beef stew meat cubed
- 1 medium Onion diced
- 3 cloves Garlic minced
- 2 cups Beef broth low-sodium
- 1 cup Celery diced
- 2 cups Carrots diced
- 2 cups Mushrooms sliced
- 1 cup Cauliflower chopped into florets
- 2 tbsp Olive oil
- 1 tsp Salt to taste
- 1/2 tsp Black pepper
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1/2 tsp Paprika
- 1 tbsp Apple cider vinegar optional, for extra depth of flavor
Instructions
- Prepare the ingredients: Dice the onion, garlic, celery, carrots, and slice the mushrooms. Cut the beef stew meat into bite-sized cubes, if not pre-cut.
- Sear the beef (optional): In a pan over medium heat, heat olive oil.Add the beef stew meat and brown on all sides (this step adds flavor but can be skipped for a quicker recipe).
- Add to the crockpot: Transfer the seared beef (or uncooked beef if skipping searing) into the crockpot. Add the onions, garlic, celery, carrots, mushrooms, and cauliflower.
- Add seasonings: Pour the beef broth into the crockpot, and season with salt, pepper, thyme, rosemary, paprika, and apple cider vinegar (optional).
- Cook: Set the crockpot to low and cook for 7-8 hours until the beef is tender and the flavors have melded together.
- Serve: Taste and adjust seasonings if necessary, then serve the stew hot. Enjoy your hearty, low-carb meal!
Notes
- For a richer stew, you can substitute some of the broth with heavy cream (be mindful of carbs).
- If you'd prefer a thicker stew, you can mash some of the cauliflower florets once cooked or add a small amount of xanthan gum to thicken the broth.
- Adjust the vegetables based on your preference or what’s in season.
- You can make this recipe ahead of time and store it in the fridge for up to 3 days.