Making beef stew keto friendly only means a couple simple swaps. It’s still silky and deeply comforting. We make up for the lack of thickener by ensuring that we really reduce the stew to create something rich and stick-to-your-ribs good. It can make any winter night bearable and cozy.
YIELDS: 4 – 6 servings
PREP TIME: 15 mins
TOTAL TIME: 1 hr 45 mins

Ingredients

  • 2 lb. beef chuck roast, cut into 1″ pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 8 oz. cremini  mushrooms, sliced
  • 1 small onion, chopped
  • 1 medium carrot, peeled and cut into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tbsp. tomato paste
  • 6 c. low-sodium beef broth
  • 1 tsp. dry oregano
  • 1 tsp. freshly chopped rosemaryKeto Beef Stew

Instructions

  • Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary.
  • To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables.
  • Add broth, oregano, rosemary, and beef to pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.