Keto Beef Stew
A delightful and hearty Keto Beef Stew packed with tender beef, wholesome vegetables, and rich flavors, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 3 tablespoons butter
- 2 lbs stew meat or beef chuck, cubed
- 4 cups beef or chicken broth
- ½ (14oz) can diced tomatoes with juices
- 1 ½ cups green beans, chopped into 1-inch pieces
- 6 oz portabella mushrooms, chopped
- 8 oz daikon radish, cubed
- ½ medium carrot, sliced
- ½ cup yellow onion, finely chopped
- ½ cup beef broth
- 1 tablespoon minced garlic
- 1 tablespoon apple cider vinegar
- 2 pieces bay leaves
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme leaves
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon salt
- 2 teaspoons arrowroot powder (optional)
Instructions
Preparation
- Season the stew meat on all sides with salt and pepper.
- In a large stock pot or Dutch oven, melt the butter over medium-high heat.
- Working in batches, sear the stew meat on all sides until browned, then remove it from the pot.
Cooking
- Once all meat is browned, return it to the pot and add the beef broth and diced tomatoes. Bring the mixture to a boil.
- Reduce the heat to a simmer for about 60 minutes.
- After an hour, add in the remaining ingredients (excluding the arrowroot powder). Simmer for an additional 30-40 minutes until the vegetables are tender and the beef is fork-tender (well past the 145°F/63°C safe minimum for beef).
- Taste and add any additional seasoning as needed. If you’d like a thicker broth, stir in the arrowroot powder.
Slow Cooker or Instant Pot Variation
- For the slow cooker variation, place all ingredients in the cooker and let it cook on low for 5-6 hours.
- If using an Instant Pot, add the butter and stew meat to the liner. Use the SAUTE mode to sear the meat, then add the remaining ingredients and pressure cook on high for 25 minutes. Allow natural release for 10 minutes before releasing any remaining pressure.
Notes
Serve piping hot, garnished with fresh herbs like parsley or thyme. Pair with a crunchy salad or keto-friendly bread for dipping. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.