This keto beef stew is comfort food in a bowl. If you don’t tell them, no one will guess this awesome stew is low carb!
This keto beef stew combines tender stew meat with keto vegetables in a rich and hearty broth. Yes, you can have an awesome beef stew that is low carb, keto, delicious, and filling. And it only takes a few ingredient substitutions to attain this. Prep time for this stew is only 20 minutes, and then it cooks in the oven. Enjoy!
What are the best meat choices for beef stew?
One of the great things about making dishes such as beef stew and pot roast is that inexpensive and tough cuts of beef work best! This is because these meats have more connective tissue which breaks down and softens the meat while it cooks. If you want to cut your own, some good choices include chuck roast and round roast. You’ll want to cut your roast into 1-1½ inch pieces. You can also buy pre-cut stew meat for your beef stew.
How do make keep this keto beef stew low carb?
There are a few ingredient substitutions in this recipe that make the stew satisfying and delicious while also keeping it low carb and keto. First, for our vegetables, we combine turnips, onion, celery, garlic, and zucchini. The turnips are a wonderful substitution for potatoes in both taste and texture. And the zucchini adds color, flavor, and texture to this stew. You’ll notice the recipe only calls for ½ an onion. This gives the stew great flavor and texture, but also keeps the carb count down. For the broth, you’ll be using beef broth, balsamic vinegar, tomato paste, tamari, and a little keto sugar. These ingredients combine to make an incredibly rich and delicious broth without adding a lot of carbs to the stew. I love to top my beef stew with a little chopped parsley both for taste and presentation!
Do you have any tips for making this keto beef stew?
This beef stew is an easy recipe to make, but there are a few things you can do to make sure it comes out perfectly. First, you’ll want to sear your meat on the stove. Next, when you cut your vegetables, you’ll want them cut into bite size pieces. They don’t all have to be exactly the same size, but you’ll want them similar in size. Next, when making your broth, I recommend adding a cup of broth to a bowl, along with your balsamic vinegar, tomato paste, tamari, and sugar. Stir or whisk to fully dissolve the tomato paste before adding the mixture to the beef stew. Last, I choose to add my turnips to the stew mixture right away and let it cook the entire 2½ hours. This makes for incredibly soft and tender turnips. If you want yours firmer, you can add them to only cook for the last 1-1½ hours if you’d prefer.
Here are some comfort food soup recipes I think you’ll also enjoy!
Creamy Keto Cauliflower and Smoked Gouda Soup
Low Carb Keto Broccoli Cheese Soup
Helpful Hints:
*My turnips, after being peeled and chopped, weighed in at 1 pound.
*For a pretty option, you can top your stew with some freshly chopped parsley.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Comfort food soups and stews make any day extra special***
Keto Beef Stew
This keto beef stew is comfort food in a bowl. If you don’t tell them, no one will guess this awesome stew is low carb!
Ingredients
- 2 tablespoons avocado oil
- 3 pounds beef stew meat, cubed
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 medium turnips peeled and chopped
- ½ medium onion, chopped
- 3 stalks celery, chopped
- 3 garlic cloves, minced
- 7 cups beef broth, divided
- 1 teaspoon Italian seasoning
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1 tablespoon tamari
- 1½ teaspoons granulated sugar substitute (Swerve)
- 2 medium zucchini, chopped
- Optional: chopped parsley for topping
Instructions
1. Pre-heat oven to 350 degrees.
2. In a large stockpot, over medium high heat, add avocado oil. Once hot, add stew meat, salt, and pepper. Sear on all sides.
3. Add turnips, onion, celery, garlic, 6 cups of beef broth, and Italian seasoning. Stir to combine.
4. In a medium mixing bowl, add remaining 1 cup beef broth, balsamic vinegar, tomato paste, tamari, and sugar. Stir to completely dissolve tomato paste. Add to stockpot and stir to combine ingredients.
5. Cover stew and bake in the oven for 1½ hours. Add zucchini and bake for an additional hour.
6. Serve immediately. Top with chopped parsley if desired.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 433Total Fat: 19gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 168mgSodium: 1308mgCarbohydrates: 8.4gNet Carbohydrates: 6.4gFiber: 2gProtein: 58g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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