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
-
4
ounces
pearl onions, trimmed and peeled
-
2-3
ribs
celery, sliced
-
3
ounces
carrot, roll-cut
-
2
cloves
garlic, sliced
The broth and seasonings
-
2
tablespoon
tomato paste
-
2
tablespoon
olive oil
-
5
cups
beef broth
-
1
large
bay leaf
-
½
teaspoon
dried thyme
-
salt
to taste
-
pepper
to taste
Instructions
- Remove the chuck roast from the refrigerator to come to room temperature.
- Quarter the mushrooms and wash and chop the vegetables, including the garlic.
- Trim excess fat off the chuck roast and cut it into 1-inch cubes.
- Mix oil into the beef pieces.
- Heat a dutch oven or heavy-bottomed pot over medium heat and add oil.
- Add mushrooms to the pot and cook without stirring for a few minutes, then remove.
- Brown the beef in batches, adding more oil as needed.
- Once browned, add bay leaf, thyme, and tomato paste, then stir.
- Slowly add 1 cup of broth while scraping up browned bits from the pot.
- Add the remaining broth and bring to a simmer.
- Cover and simmer gently for 1 ½ hours until the beef is tender.
- Add the vegetables and simmer uncovered for 40 minutes to 1 hour until they are tender.
- Season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
6
Calories
288
Total fat
20g
Total carbohydrates
8g
Total protein
20g
Sodium
mg
Cholesterol
mg
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