Want a warm and friendly meal? Our Beef Stew is the perfect meal to cook for an indoor dinner. Packed with lots of veggies, like radishes and carrots, this stew can be cooked easily on the stovetop or in the oven. Not only is this Keto Beef Stew great on its own, but you can easily top it with rice or mashed cauliflower.
How to make keto beef stew
In a bowl, mix the stew meat with the garlic, black pepper and salt. In a dutch oven or heavy ovenproof pot, heat a tablespoon of oil on your stovetop over medium-high heat. Once hot, add some of the stewing meat to the pan in a single layer – don’t overcrowd the pan! Sear the meat on each side for 4-5 minutes, then remove the meat with tongs and set aside. Add half a tablespoon of oil and allow to heat through, then repeat with the rest of the stewing meat until fully seared and browned on the outside. Set the meat aside, but leave the oil or juices in the pan.
Return the pan to medium heat. Add the onion, carrot, celery and radish to the pan. Cook for 2-3 minutes, stirring occasionally, until the vegetables just start to soften. Return the meat to the pan with the broth and fresh herbs and mix.
Cooking keto beef stew on the stove
To cook on the stovetop, bring the mixture to a boil, then reduce the heat to low and cover the pot. Check after an hour and stir the stew, then replace the lid and cook for another 1.5 to 2 hours, or until the meat is tender. You may need to add a little more broth when cooking on the stovetop.
Cooking keto beef stew in the oven
To bake, place a lid on the pan and place in the oven at 350 degrees for about 3 hours, stirring at about 1.5-2 hours. Continue cooking in the oven until the meat is tender.
Uncover the pan and season with salt and pepper to taste, and add more fresh herbs if desired. Garnish with fresh parsley and serve over rice or mashed cauliflower or on its own.
The description
Want a warm and friendly meal? Our Beef Stew is the perfect meal to cook for an indoor dinner. Packed with lots of veggies, like radishes and carrots, this stew can be cooked easily on the stovetop or in the oven.
2 tablespoons Primal Kitchen Avocado or Olive Oil
2 lb beef stew meat, cut into about 1.5 inch pieces (we used chuck roast)
1 teaspoon garlic powder
1 teaspoon black pepper
3/4 tsp salt
2 cups chopped celery (about 3–4 rods)
1.5 cups chopped radishes
¾ cup chopped red onion
¾ cup chopped carrot
2 teaspoons fresh thyme leaves
1 teaspoon chopped fresh rosemary
1.5 cups beef broth (we used low sodium)
Chopped parsley
- In a bowl, mix the stew meat with the garlic, black pepper and salt.
- In a dutch oven or heavy ovenproof pot, heat a tablespoon of oil on your stovetop over medium-high heat. Once hot, add some of the stewing meat to the pan in a single layer – don’t overcrowd the pan! Sear the meat on each side for 4-5 minutes, then remove the meat with tongs and set aside. Add half a tablespoon of oil and allow to heat through, then repeat with the rest of the stewing meat until fully seared and browned on the outside. Set the meat aside, but leave the oil or juices in the pan.
- Return the pan to medium heat. Add the onion, carrot, celery and radish to the pan. Cook for 2-3 minutes, stirring occasionally, until the vegetables just start to soften. Return the meat to the pan with the broth and fresh herbs and mix.
- Continue cooking on the stove, bringing the mixture to a boil. Then reduce the heat to low and cover the pot. Check after an hour and stir the stew, then replace the lid and cook for another 1.5 to 2 hours, or until the meat is tender. You may need to add a little more broth when cooking on the stovetop.
- Uncover the pan and season with salt and pepper to taste, and add more fresh herbs if desired. Garnish with fresh parsley and serve over rice or mashed cauliflower or on its own.
Remarks
After step 3, you can also bake this stew in the oven. Simply place a lid on the pan and place in the oven at 350 degrees for about 3 hours, stirring about 1.5-2 hours. Continue cooking in the oven until the meat is tender.
- Preparation time: 15 minutes
- Cooking time: ~3.5 hours
Nutrition
- Portion: 1/6 stew
- calories: 453.2
- Sugar: 3.3g
- Sodium: 376.3mg
- Big: 27.5g
- Saturated fat: 9.1g
- Trans fat: 1g
- Carbohydrates: 7.67g
- Fiber: 2.37g
- Protein: 42g
- Cholesterol: 119.4mg
- Net carbs: 5.4g
About the Author
If you want to add an avatar to all your comments, click here!