Keto Beef Stew

How To Make Keto Beef Stew

INGREDIENTS

• Beef Chuck Roast: Stew beef requires plenty of internal fat and connective tissue to allow it to turn tender rather than tough over long simmering. Chuck roast has ample quantities of both; plus, it has tons of beefy flavor.
• Mushrooms: I suggest using baby bella mushrooms for this stew—they bulk up the stew and get extremely flavorful.
• Onion, Carrots, Celery: This trio of veggies makes up what the French call a mirepoix. It’s the first line of flavor in a vast number of soups, stews, and braises. Cooked in oil until softened, it forms the aromatic flavor base upon which we’ll build our stew.
• Tomato Paste: Tomato paste is a pure umami bomb. I like to cook it until slightly darkened to give it a bit of caramelization that deepens its flavor and adds lovely color to the stew.
• Beef Broth: I stick with low-sodium broth, so I have more control over the salt level in the stew.
• Herbs: Fresh thyme and rosemary make this stew extra comforting, and will make your kitchen smell heavenly.

STEP-BY-STEP INSTRUCTIONS

First, pat your beef with paper towels to ensure it’s completely dry. Then season well with salt and pepper, making sure you cover every surface. Heat oil in a large pot over medium heat, then add the beef and sear on all sides until golden. You’ll have to work in batches here—don’t overcrowd your pot. Once each batch is done, remove from the pot and repeat with the remaining beef. If your pot is getting dry and you need more oil, feel free to add some.

To that same pot, add the mushrooms and cook until crispy and golden. Stir occasionally to avoid burning. Once golden, add the onions, carrots, and celery and cook until soft. Then add in the garlic and cook just until fragrant, around 1 minute more. Then add in the tomato paste, and stir to fully coat the vegetables.

Add the broth, rosemary, and thyme into the pot, as well as your seared beef. Season to taste with salt and pepper, then bring to a boil. Reduce the heat to a simmer, then simmer until the beef is tender. This could take around 50 minutes to an hour, so keep an eye on it. Once done, serve it up and garnish with more fresh herbs if you please!

Storage

If you have any leftovers (or want to make this meal ahead of time), let the stew cool to room temperature before refrigerating in an airtight container for up to 4 days.