Keto Beef Stew
Ingredients
The meat
-
1 ¼
pound
trimmed beef chuck roast, cubed
The vegetables
-
8
ounces
whole mushrooms, quartered
-
6
ounces
celery root, peeled and cubed into ¾ inch pieces
-
4
ounces
pearl onions, trimmed and peeled
-
2-3
ribs
celery, sliced
-
3
ounces
carrot, roll-cut
-
2
cloves
garlic, sliced
The broth and seasoning
-
2
tablespoon
tomato paste
-
2
tablespoon
olive oil, avocado oil, or bacon grease
-
5
cups
beef broth
-
1
large
bay leaf
-
½
teaspoon
dried thyme
-
salt and pepper
to taste
Instructions
- Remove the chuck roast from the refrigerator to come to room temperature.
- Quarter the mushrooms and set aside. Wash and chop the vegetables, including the garlic.
- Trim the excess fat off of the chuck roast and cut into 1-inch cubes.
- Mix oil into the beef pieces.
- Place a dutch oven or heavy bottomed pot on medium heat. Add oil and mushrooms, cooking without disturbance for 2 minutes, then stir and cook for another 2 minutes before removing.
- Brown the beef in batches, adding more oil as needed. Once browned, add bay leaf, thyme, and tomato paste, stirring to coat the beef.
- Slowly add 1 cup of broth while scraping up browned bits from the pot, then add the rest of the broth and bring to a simmer.
- Cover and reduce heat to low, simmering for 1 ½ hours until the meat is tender.
- Add the vegetables and turn up the heat to simmer uncovered for 40 minutes to 1 hour until everything is tender.
- Season with salt and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
6
Calories
288
Total fat
20g
Total carbohydrates
8g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
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