Keto Beef Stew
Creating a beef stew Keto-friendly only required a few simple substitutions. It's still silky and oh-so-comfortable. It has the ability to make any winter night pleasant and cozy.
YIELDS:
4 - 6 SERVINGS
PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
1 HOUR 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. 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 tbsp. tomato paste
6 c. low-sodium beef broth
1 tsp. fresh thyme leaves
1 tsp. freshly chopped rosemary
DIRECTIONS
Dry the beef with paper towels and season liberally with salt and pepper. Heat the oil in a large pot over medium heat. Working in batches, add the beef and sear until golden on all sides, about 3 minutes per side. Remove the beef from the pot and repeat with the remaining beef, adding more oil as needed.
Cook until golden and crispy, about 5 minutes, in the same pot with the mushrooms. Cook until the onion, carrots, and celery are soft, about 5 minutes. Cook until the garlic is fragrant, about 1 minute more. Stir in the tomato paste to coat the vegetables.
Season with salt and pepper and add broth, thyme, rosemary, and beef to pot. Bring to a boil, then reduce to a low heat. Simmer for 50 minutes to an hour, or until the beef is tender.
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