Keto Beef Stew
2 hr 15 min6 servings
A low-carb beef stew with mushrooms and celery root instead of potatoes, simmered until tender.
| prepRemove beef chuck roast from refrigerator to come to room temperature | |||||
| 570 g beef chuck roast, trimmed and cubed (1 inch) | Coat beef with oil | Season with salt, pepper & optional herbs | |||
| 2 tsp olive oil, avocado oil, or bacon grease (for coating beef) | |||||
| 225 g whole mushrooms, quartered | Sauté mushrooms 2 min, stir, cook 2 min more | ||||
| 115 g pearl onions, trimmed and peeled | Brown beef in batches, add aromatics & paste | Deglaze with 1 cup broth, add remaining broth | Simmer covered on low 1 1/2 hr until beef tender | Add vegetables, simmer uncovered 40–60 min | |
| 2-3 ribs celery, sliced | |||||
| 170 g celery root, peeled and cubed (3/4 inch) | |||||
| 85 g carrot, roll-cut or sliced | |||||
| 2 cloves garlic, sliced | |||||
| 2 tbsp olive oil, avocado oil, or bacon grease (for cooking) | |||||
| 1 large bay leaf | |||||
| 1/2 tsp dried thyme | |||||
| 2 tbsp tomato paste | |||||
| 240 ml beef broth | |||||
| 960 ml beef broth | |||||
| salt to taste | |||||
| pepper to taste | |||||
| marjoram, winter savory, oregano, summer savory, juniper berries, clove, orange peel, red wine, or balsamic vinegar (optional) | |||||
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