Description
A rich and hearty low-carb Keto Beef Stew featuring tender beef chuck, mushrooms, celery root, pearl onions, and aromatic herbs simmered slowly in beef broth for a satisfying, gluten-free ketogenic meal.
Ingredients
Scale
Beef and Vegetables
- 1 1/4 pound trimmed beef chuck roast, cubed (1 inch)
- 8 ounces whole mushrooms, quartered
- 6 ounces celery root, peeled and cubed into 3/4 inch pieces (or substitute turnips or radishes)
- 4 ounces pearl onions, trimmed and peeled (or regular onion, large dice)
- 2-3 ribs celery, sliced
- 3 ounces carrot, roll-cut (or sliced)
- 2 cloves garlic, sliced
Liquids and Seasonings
- 2 tbsp tomato paste
- 2 tbsp olive oil, avocado oil, or bacon grease
- 5 cups beef broth (preferably bone broth like Kettle and Fire)
- 1 large bay leaf
- 1/2 tsp dried thyme
- Salt and pepper to taste
Optional Herbs and Flavorings
- Marjoram
- Winter savory
- Oregano
- Summer savory
- Juniper berries
- Clove
- Orange peel
- Red wine
- Balsamic vinegar
Instructions
- Prepare the Ingredients: Cube the trimmed beef chuck into 1-inch pieces. Peel and cube the celery root into 3/4 inch pieces. Quarter the mushrooms and trim and peel the pearl onions, or dice a regular onion if preferred. Slice the celery ribs and roll-cut or slice the carrot. Slice the garlic cloves thinly.
- Sear the Beef: Heat 2 tablespoons of olive oil, avocado oil, or bacon grease in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches and sear until browned on all sides. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the garlic, pearl onions, mushrooms, celery, carrots, and celery root. Cook gently until they start to soften, about 5-7 minutes.
- Add Tomato Paste and Herbs: Stir in the tomato paste and cook for a minute or two to deepen its flavor. Add the bay leaf, dried thyme, and any additional herbs or spices you desire such as marjoram, oregano, or juniper berries.
- Combine Beef and Broth: Return the seared beef to the pot. Pour in 5 cups of beef broth, ensuring the ingredients are covered. Season with salt and pepper to taste.
- Simmer the Stew: Bring the stew to a gentle boil, then reduce heat to low and cover the pot. Let it simmer gently for about 2 hours, or until the beef is meltingly tender and the vegetables are cooked through.
- Adjust Seasonings and Serve: Remove the bay leaf and taste the stew. Adjust salt and pepper or add a splash of red wine or balsamic vinegar for extra depth if desired. Serve hot as a nutritious, satisfying meal.
Notes
- This stew is low-carb and gluten-free, perfectly suited for ketogenic diets.
- The use of celery root instead of potatoes keeps the carbohydrate count low.
- For richer flavor, use bone broth and incorporate optional herbs and spices like juniper berries and orange peel.
- The stew can be cooked in a slow cooker following similar steps, adjusting cooking time accordingly.
- Leftovers reheat well and flavors improve overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 288 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
