Name: Keto Beef Stew Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4-6
Cuisine: American
Ingredients: 1 kg Beef Chuck Roast - cut into bite size pieces; 2 tablespoons Extra Virgin olive oil; 2 tablespoons Green Seasoning; 1 medium yellow Onion - chopped; 3 cloves Garlic - chopped; 1 medium Carrot - sliced; 3 Stalks Celery - chopped; 6 ounces Button Mushrooms - halved; 1 tablespoon Tomato Paste; 1 Liter Vegetable Broth; 1 Bay Leaf; 1 Star Anise; Salt & Black Pepper to taste

Close up shot of Keto Beef Stew in a serving bowl

On a cold night, nothing quite warms you, body and soul, like a hot Beef Stew. This recipe is the perfect comfort food for those living the Keto lifestyle for those cold winter nights. Made with chunks of chuck roast, fresh herbs, seasonings, vegetables in a silky-smooth broth, this dish is sure to be a regular addition to your household favorites. We hope you enjoy this Keto Beef Stew Recipe, and it warms your heart and your tummy.

#Gluten Free #Ketogenic #Whole30 #Family Dinners #Comfort Food #Beef #One Pot #Slow Cooker

Air Tight Container Bowl

Chef's Knife

Cutting Board

Glass Measuring Cups

Large Heavy Bottom Pot

Serving Bowl

Stainless Steel Measuring Spoons

Wooden Spoon

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

20 mins

Cook Time

60 mins

Total Time

80 mins

Serves

4-6

Ingredients

1 kg Beef Chuck Roast - cut into bite size pieces
2 tablespoons Extra Virgin olive oil
2 tablespoons Green Seasoning
1 medium yellow Onion - chopped
3 cloves Garlic - chopped
1 medium Carrot - sliced
3 Stalks Celery - chopped
6 ounces Button Mushrooms - halved
1 tablespoon Tomato Paste
1 Liter Vegetable Broth
1 Bay Leaf
1 Star Anise
Salt & Black Pepper to taste

Instructions

Season and marinate the beef with salt, black pepper, and green seasoning, then rest in a container for at least one hour or overnight for a rich flavor.

Using a heavy bottom pot, add oil and bring to high heat. Then, once the oil is hot, add the beef chunks and sear on all sides for 3-5 minutes before removing from the pot and setting aside.

Reduce the heat to medium, add the onion, garlic, carrot, and celery, and sauté for 5 minutes, then add the mushrooms and cook for 2 minutes.

Mix in the tomato paste and once combined, stir in the vegetable broth and bring to a boil.

Once boiling, add the beef, bay leaf, and star anise, reduce the heat to a low simmer, and cook for 45 minutes to an hour, occasionally checking to test the tenderness of the beef.

When the beef is tender, remove from the heating season with salt and black pepper to taste and serve warm with rice, mashed potatoes, and sides or in a serving bowl.

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