Low Carb Keto Beef Stew Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
5
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Calories
509 kcal
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Course
Main Course
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Cuisine
British
Low Carb Keto Beef Stew Recipe
Description
The Low Carb Keto Beef Stew starts by seasoning and searing beef chunks for caramelized flavor. Aromatics such as onion, carrot, celery, garlic, and fresh herbs are sautéed to build the base. Red wine, beef stock, tomato puree, and coconut aminos enrich the sauce, balancing acidity and savory notes. Bay leaves add herbal depth through simmering.
Simmering the stew covered for 90 minutes tenderizes the beef and softens the vegetables. Pureeing some of the cooked vegetables and broth creates a naturally thickened sauce without adding flour or starches. Fresh parsley and thyme finish the dish with bright herbaceousness.
This stew can be served alongside green salad, cauliflower rice, or mashed cauliflower to keep the meal low carb. It delivers hearty, savory richness with textures ranging from silky pureed sauce to tender chunks of meat and softened vegetables. Adjust cooking longer if beef is not yet tender.
Make this stew with quality grass-fed beef for best flavor and texture. You can substitute soy sauce for coconut aminos though the latter adds umami complexity. Adding green vegetables like kale near the end adds texture contrast. Store leftovers well for meals throughout the week.
Ingredients
- 2 tablespoon olive oil
- 1.5 lb chuck steak 700g, cut into cubes and room temperature
- 1 onion 2.5oz / 70g, chopped, small
- 2 celery 2.8oz / 80g, chopped, ribs
- 2 carrot 5.3oz / 150g, sliced
- 2 zucchini 14.1oz / 400g, chopped
- 3 garlic finely minced, cloves
- 1 tablespoon rosemary or 1 teaspoon dried, fresh
- 1 tablespoon thyme or 1 teaspoon dried, fresh leaves
- 2 bay leaf
- 2 cup beef stock 480ml
- ½ cup red wine 120ml, or more beef stock
- 1.5 tablespoon coconut aminos or 1 tablespoon soya sauce
- 1 tablespoon tomato puree
- salt to taste
- black pepper to taste
- parsley to serve, fresh
- thyme to serve, fresh
Instructions
- Season the beef well with salt and pepper.
- Heat 1 tablespoon of olive oil in a heavy bottomed pot or dutch oven and sear the meat for 5 minutes or until browned from all sides. Don't move around during cooking and don't crowd the pan. Do this in 2 batches if necessary. Remove from the pan and set aside.
- Add the remaining 1 tablespoon of olive oil and cook the onions, carrot, celery, courgettes and herbs on a medium heat for 5 minutes. Add the garlic for 1 further minute.
- Return the meat to the pan and add the tomato puree, concoct aminos, red wine, stock and salt and pepper. Bring to the boil, then reduce to a simmer and cover to cook for 1 hour 30 minutes. (If your beef is not tender yet, see *** in the recipe notes below.)
- Adjust seasoning to taste and discard the bay leaves. Remove ¾ cup of vegetables and juice (pick out any beef) and puree using a hand stick blender until smooth. Add back to pan and stir.
- Serve with fresh parsley and thyme.
Notes
- Use grass-fed chuck steak for best flavor and tenderness.
- If beef remains tough after 90 minutes, add more liquid and cook longer up to 1 hour.
- Puree some cooked vegetables and broth to naturally thicken the stew.
- Optionally add green beans or kale in last few minutes for texture.
- Serve with green salad or cauliflower rice to keep it keto-friendly.
- Coconut aminos can be replaced by soy sauce if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Total Carbohydrates | 9.3g | 3% |
| Protein | 27.9g | 56% |
| Fat | 37.9g | 58% |
| Fiber | 2.5g | 10% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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