Description
A delicious and hearty beef stew recipe that’s perfect for a ketogenic diet.
Ingredients
Scale
- 2 pounds chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups mushrooms, sliced
- 2 cups zucchini, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides.
- Add the onion and garlic, and sauté until the onion is translucent.
- Stir in the beef broth, mushrooms, zucchini, tomato paste, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover the pot. Let it simmer for 1.5 to 2 hours, until the beef is tender.
- Serve hot and enjoy your Keto Beef Stew!
Notes
- For a thicker stew, you can add xanthan gum or thicken with a low-carb flour alternative.
- This stew is freezer-friendly and can be stored for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: dinner
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg