Keto Beef Stew (Printable Version)
# What You'll Need:
→ Meat
01 -
907 grams beef chuck roast, cut into 2.5 cm pieces
02 -
Kosher salt to taste
03 -
Freshly ground black pepper to taste
→ Vegetables
04 -
227 grams baby bella mushrooms, sliced
05 -
1 small onion, chopped
06 -
1 medium carrot, peeled and sliced into rounds
07 -
2 celery stalks, sliced
08 -
3 cloves garlic, minced
→ Liquids and Seasonings
09 -
30 milliliters extra-virgin olive oil
10 -
1 tablespoon tomato paste
11 -
1.4 liters low-sodium beef broth
12 -
1 teaspoon fresh thyme leaves
13 -
1 teaspoon freshly chopped rosemary
# Step-by-Step Directions:
01 -
Pat beef dry using paper towels and season thoroughly with kosher salt and freshly ground black pepper. Heat olive oil in a large pot over medium heat. Sear beef in batches, avoiding overcrowding, turning to brown all sides, approximately 3 minutes per side. Remove seared beef and set aside.
02 -
In the same pot, add sliced mushrooms and cook until golden and crispy, about 5 minutes. Add chopped onion, carrot slices, and celery; cook until softened, approximately 5 minutes. Add minced garlic and cook until fragrant, about 1 minute. Stir in tomato paste until vegetables are fully coated.
03 -
Return seared beef to the pot. Add beef broth, fresh thyme, and rosemary. Season with an additional ½ teaspoon salt and freshly ground black pepper to taste. Bring to a boil, then reduce heat to low and simmer gently for 50 to 60 minutes, or until beef is tender.
04 -
Ladle stew into bowls and garnish with additional fresh herbs if desired. Enjoy warm.
# Helpful Notes:
01 -
For best results, allow stew to simmer gently and avoid boiling vigorously to ensure tender beef.
02 -
Leftovers store well in an airtight container refrigerated for up to 4 days.