Description
Hearty, low carb, and slow-cooked to perfection, this Keto Beef Stew is the ultimate comfort food. Gluten free, rich, and packed with tender beef and veggies.
Ingredients
- 2 lb. beef chuck roast, cut into 1″ pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 Tbsp. extra-virgin olive oil
- 8 oz. baby bella mushrooms, sliced
- 1 small onion, chopped
- 1 medium carrot, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 Tbsp. tomato paste
- 6 cups low-sodium beef broth
- 1 tsp. fresh thyme leaves
- 1 tsp. freshly chopped rosemary
Instructions
- Heat olive oil in skillet. Season beef with salt and pepper, then sear until browned.
- Add onions, carrots, celery, and mushrooms. Sauté 5 minutes, stir in garlic and tomato paste.
- Transfer beef and veggies to slow cooker. Add broth, thyme, and rosemary. Stir gently.
- Cook on low for 7–8 hours or high for 4–5 hours until beef is tender.
Notes
For strict keto, reduce or skip carrots.
Blend a little stew for natural thickening.
Add radishes or turnips for more volume.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Saturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 85 mg