Low Carb Beef Stew

This low-carb beef stew is rich, hearty, and oh-so-satisfying. We love it during the colder months because it is a comforting, warm bowl of goodness, but it is also a naturally low-carb keto recipe the whole family loves.

Course Dinner, Soup

Cuisine American

Prep Time 1

Simmer 2

Total Time 3

Servings

Calories 296kcal

Author Sharon Rhodes

Ingredients

2 lb. beef stew meat
6 oz. sliced white mushrooms
1 small onion, diced
1 medium carrot, thinly sliced
2 stalks celery, thinly sliced
3 cloves garlic, minced
2 tbsp. tomato paste
6 cups beef broth
1 tsp. dried rosemary
1 tsp. dried thyme
1 tbsp. butter
1 tbsp. olive oil
salt and pepper, to taste

Instructions

Start by patting the pieces of beef dry using paper towels.
Season the dried pieces of beef with salt and pepper. I like to season it generously, but this is my personal preference.
Heat oil and butter over medium heat in a large, heavy bottomed sauce pot.
Once hot, sear the pieces of beef in batches (don't crowd the meat, or it will not brown as nicely). Cook until all sides are browned, approximately three minutes per side. Add more oil if needed. Transfer cooked pieces to a plate and continue until all pieces have been browned on all sides. Reserve the cooked pieces on the plate.
Add the mushrooms to the pot and stir. Deglaze, if needed, with a couple of splashes of broth. Cook the mushrooms, stirring every minute for about 10 minutes, until golden.
Add in the chopped onions, carrots, and celery. Season with salt and pepper, and stir. Cook for 5 minutes, stirring every minute.
Add minced garlic and stir for 1 minute.
Add the tomato paste and stir to coat all of the veggies.
Add the cooked beef back into the post, along with the beef broth, dried rosemary, and thyme, and stir well.
Bring the pot to a boil, then lower to medium-low. Let the stew simmer for a minimum of 1 hour (2-3 hours is better).
Serve warm.

Video

Notes

To Store: Portion any leftovers into glass storage containers. Let the stew cool to room temperature before transferring it to the refrigerator to avoid condensation and spoilage. Close the air-tight lid and store in the fridge for up to 3 days. Reheat over low-medium heat on the stove top, stirring occasionally. Add a splash of broth or water if the stew has thickened.

To Freeze: Follow the above steps and store the airtight container in the freezer for 2-3 months.

Nutrition