Keto Beef Stew

We are still on the keto kick over here. We also purchased 1/2 of a grass fed cow this year from a friend and my freezer is now loaded with prepackaged beef. So, I have a whole bunch of frozen pre-cubed stew beef. Traditional beef stew generally has potatoes and carrots two things my husband is currently trying to avoid. So I scoured the internet for more keto friendly varieties and landed on this one from lowcarbmaven.com that I tweaked just a little to our liking. It turned out great and I got a compliment from my husband saying it was the best beef stew I had ever made. (I generally don’t trust any food compliments from a carb and sugar depraved keto dieter; however, my father in law thoroughly enjoyed it as well and he is not on the keto diet. I used turnips instead of potatoes as a more low carb option and my father in law who doesn’t even liked turnips loved the dish and totally thought they were potatoes.

KETO BEEF STEW

Ingredients:

  • 1 1/4 lb one inch cubed stew beef or chuck roast
  • 8 oz whole mushrooms, quartered
  • 6 oz turnips, peeled and cubed into 3/4 in pieces.
  • 1 regular onion diced
  • 2-3 celery ribs, sliced
  • A good handful of green beans cut to 1 1/2 in pieces
  • 2 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 2 Tbsp olive oil or avocado oil or bacon grease, divided
  • 5 C beef broth
  • 1 large bay leaf
  • 1/2 tsp dried thyme
  • salt and pepper to taste

Directions:

  1. Mix 2 tsp of oil into the beef
  2. Place dutch oven on stove over medium heat.
  3. Add the rest of the oil to pot. Add the mushrooms and stir to coat. Do not disturb for 2 minutes. Stir and let cook for 2 more minutes. Remove mushroom from the pot and add to other chopped veggies.
  4. Brown the beef in the pot. Stir in the bay leaf, thyme, and tomato paste making sure to coat the beef. Let it cook for less than a minute, then slowly add 1 C beef broth while scraping up the browned bits from the bottom of the pot. Add the rest of the broth and bring stew up to a simmer. Cover and reduce heat to a low-ish simmer gently for about 2 hours (until fork inserted into meat meets little to no resistance.
  5. Add the vegetables and turn up the heat until it simmers. Turn down the heat and simmer uncovered for 40 minutes to an hour until vegetables are tender. Add salt and pepper to taste.
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