Keto Beef Stew
A delicious low-carb alternative to classic beef stew that’s hearty and comforting without the carbs of traditional recipes.
Ingredients
Main Ingredients
- 2 pounds Beef chuck roast, cubed Choose a well-marbled roast for tenderness
- 3 cloves Garlic, minced Fresh garlic is preferred for flavor
- 1 medium Onion, chopped Adds sweetness to the stew
- 2 stalks Celery, chopped Adds crunch and flavor
- 8 ounces Mushrooms, sliced Adds body to the stew
- 1 medium Carrot, diced Optional for color, use sparingly for carb control
- 4 cups Beef broth Low sodium is preferred
- 1 can Diced tomatoes Adds acidity and flavor
- 1 bay leaf Bay leaf Enhances flavor
- 2 teaspoons Italian herbs, dried Adjust to taste
- X to taste Salt and pepper Season generously
- 1 teaspoon Xanthan gum or chia seeds (optional) For thickening the stew
Instructions
Preparation
- Cube the beef chuck roast and season generously with salt and pepper.
- In a hot Dutch oven or deep pot, brown the beef cubes on all sides without stirring initially for better flavor.
- Once browned, add minced garlic, chopped onion, celery, mushrooms, and diced carrot.
- Pour in the beef broth and diced tomatoes, then add the bay leaf and dried herbs.
Cooking
- Reduce heat to low, cover, and let simmer for about 2 hours until the meat is tender.
- For thicker stew, mix in xanthan gum or chia seeds during the last 20 minutes of cooking, stirring well.
- If the stew seems thin, simmer uncovered to allow some liquid to evaporate and thicken.
Notes
Keto beef stew can be served with a side salad, roasted vegetables, or low-carb bread. Leftovers can be stored in an airtight container for up to four days in the fridge, and can also be frozen for longer storage.