Classic Keto Beef Stew Recipe
This keto beef stew is made in the classic style, with hearty chunks of beef and vegetables in a rich and savory broth. It’s the kind of comfort food that keeps you warm all winter long.
Course: dinner
Cuisine: American
Keyword: keto beef stew
Prep Time: 15minutes
Cook Time: 2hours
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Servings: 6 servings
Calories: 444kcal
Equipment
1 large Dutch oven
Ingredients
2 lb beef stew meat cut into 1 inch chunks
Salt and pepper
3 tablespoon avocado or olive oil divided
½ cup diced onion
1 stalk celery chopped
2 tablespoon fresh chopped rosemary or thyme
1 tablespoon tomato paste
2 cloves garlic minced
½ cup red wine
1 cup beef broth
1 medium zucchini chopped
1 small turnip cubed
½ small carrot chopped (optional)
½ teaspoon glucomannan
Instructions
Pat the beef dry and sprinkle generously with salt and pepper. Preheat the oven to 325F.
Add 1 tablespoon of the oil to a Dutch oven set over medium heat. Once hot, add half of the the beef and cook, stirring a few times, until nicely browned on all sides. Remove to a bowl and repeat with another tablespoon of oil and the remaining beef.
Add the remaining oil to the pan and sauté the onion and celery until tender, about 4 minutes. Stir in the rosemary, tomato paste, and garlic, and cook until fragrant, about 1 more minute.
Add the wine and cook until reduced by half, about 2 more minutes. Stir in the broth and bring to a simmer, then add the beef and any accumulated juices back into the pan.
Cover the pot with a tight fitting lid, transfer to the oven and let cook for 1 hour.
Remove from the oven, add the zucchini, turnip, and carrots, and stir to combine. Return to the oven and cook another 30 to 45 minutes, until tender.
To thicken the broth, push the meat and vegetables to the side and whisk the glucommanan into the liquid. It will continue to thicken as it sits.
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