Ah, the humble beef stew—a dish that wraps you in warmth like an old, albeit slightly itchy, sweater. As the leaves trade their green for fiery reds and golds, I find myself craving something hearty, something that fills not just the stomach but the soul. This easy keto beef stew, with its tender chunks of beef and a gravy that clings lovingly to each morsel, is like a comforting hug on a blustery day.
Steps
- Dry the beef using paper towels and season it thoroughly with salt and pepper. Heat oil in a large pot over medium heat, then sear the beef in batches until it turns golden on all sides. Remove the seared beef from the pot and repeat the process with the remaining beef, adding more oil if needed.
- In the same pot, cook the mushrooms until they become golden and crispy, which should take about 5 minutes. Add the onion, carrots, and celery and continue cooking until they soften, approximately 5 minutes. Stir in the garlic and cook until it is fragrant, about 1 minute, then mix in the tomato paste to coat the vegetables thoroughly.
- Pour in the beef broth, thyme, rosemary, and return the seared beef to the pot. Season the mixture with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to a simmer, and let it cook until the beef is tender, which should take between 50 minutes to an hour.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch pieces
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 8 ounces baby bella mushrooms, sliced
- 1 small onion, chopped
- 1 medium carrot, peeled and cut into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 6 cups low-sodium beef broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon freshly chopped rosemary
FAQ
- Can I use a different cut of beef for this stew?
- While the recipe recommends beef chuck roast due to its ample internal fat and connective tissue, which help it become tender during long cooking, you can experiment with other cuts. Just ensure they are suitable for slow cooking to avoid toughness.
- How should I store leftover keto beef stew?
- Allow the stew to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to four days.
- Are there alternative vegetables I can use in this stew?
- Yes, you can customize the vegetable mix to your liking. While the recipe includes mushrooms, onions, carrots, and celery, feel free to add or substitute other low-carb vegetables that fit within your keto diet.
- Can I make this stew ahead of time?
- Absolutely! This stew can be made ahead and stored in the refrigerator for a few days. It often tastes even better the next day as the flavors continue to meld.
- What side dishes pair well with keto beef stew?
- This stew is hearty enough on its own, but if you want to serve it with a side, consider keto-friendly options like cauliflower mashed potatoes, creamed Brussels sprouts, or smashed broccoli.
Tips
- Ensure the beef is completely dry before seasoning and searing it. This helps achieve a nice golden crust and enhances the flavor of the stew.
- Work in batches when searing the beef to avoid overcrowding the pot, which can prevent proper browning and lead to steaming instead.
- Allow the tomato paste to caramelize slightly by cooking it until it darkens. This deepens its flavor and adds a richer color to the stew.
- Let the stew cool to room temperature before storing leftovers in an airtight container. This will help maintain the stew’s flavor and texture when refrigerated.
Equipment
- Large Pot or Dutch Oven – For searing the beef and cooking the stew.
- Heavy-duty Kitchen Tongs – Useful for turning the beef pieces while searing.
- Chef’s Knife – For chopping the vegetables and beef.
- Cutting Board – To chop vegetables and prepare the beef.
- Airtight Containers – For storing leftovers.
