Go Back
Bowl of beef stew on a table.
James Strange

Keto beef stew

Classic style beef stew made Keto/low with hearty chunks of beef and low glycemic index vegetables in a rich and savory broth.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, keto
Calories: 548
Ingredients Method

Ingredients
  

  • 3 pounds Chuck roast grass fed if possible
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/3 cup carbquik
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons tomato paste
  • 3 cloves garlic
  • 1 each onion
  • 1 1/2 cups daikon radish
  • 3 stalks celery
  • 5 cups beef stock no sugar
  • 4 oz mushrooms
  • 2 teaspoons xantham gum

Method
 

Prepare the meat
  1. Trim the meat of excess fat and silver skin. Cut into 3/4 inch cubes.
    3 pounds Chuck roast
  2. Season the meat with salt pepper and garlic powder. Add the carbquik and toss the meat to coat.
    1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/3 cup carbquik
    Raw beef chunks with seasoning and flour in a bowl.
  3. Prepare the veggies
  4. Dice the onion, peel and dice the daikon, chop up the celery, wash and quarter the mushrooms, and roughly chop the garlic.
    3 cloves garlic, 1 each onion, 1 1/2 cups daikon radish, 3 stalks celery
    Cutup vegetables on a plate.
Cooking
  1. Place a heavy bottom pot on the burner, add some oil, and working in batches brown the meat.
    3 pounds Chuck roast, 1/4 cup olive oil
  2. Return all of the meat back to the pot. Add tomato paste, chopped garlic, and one cup of tomato paste bring to a simmer.
    2 tablespoons tomato paste, 5 cups beef stock
    Browned meat with tomato paste and garlic in a pot.
  3. Start scraping the brown bits from the bottom of the pot and add enough beef stock to cover all of your ingredients. Bring to a simmer. Make sure to get all of the brown bits from the bottom of the pot.
  4. Simmer until the meat just starts to get fork-saute tender and saute the mushrooms then add them to the pot.
  5. Taste your stew to check for seasoning.
  6. Cook another 30 to 45 minutes to cook the mushrooms and make sure that the meat is tender.
    4 oz mushrooms
  7. When you are ready to serve your stew sprinkle a little xantham gum onto the stew then whisk it into the stew. Do a little at a time until the stew is your desired consistency.
    2 teaspoons xantham gum