Recipe: Hearty Keto Beef Stew

It’s cold out right now. Whenever it gets this cold I fall victim to the hearty meal desires which are fun to experiment with while on a Ketogenic diet. They’re relatively easy to make, typically only swapping out a few ingredients for some low carb options. This hearty keto beef stew recipe is something I concocted out of listening to my stomach and it was well worth it.

Growing up, one of my favorite meals was (and still is) my mom’s pot roast. She’d always say “I don’t know why, it’s not difficult to make.” And she was right, but something about hers made it the best. I grew up with hearty meals, so I have fun experimenting with them.

This experiment was definitely a success. It was hearty, albeit slightly thin sauced. It has a subtle heat to it from the addition of chili powder and red pepper flakes, and has a slight sweetness from red wine. All of that coupled with a nice umami from mushrooms and meat give this hearty keto beef stew recipe it a depth of flavor you’re looking for in a winter’s meal.

Start out with three pounds of chuck roast, cut into one inch chunks. Generously salt and pepper, and dust with garlic powder. Make sure they’re evenly coated and sear all sides in two tablespoons olive oil over med-high heat. Once seared, remove from pan and place in the slow cooker pot.

Add chopped carrots, mushrooms and onion to the pan and sweat for a few minutes until the onion begins to turn translucent.

Add the remaining spices and sauté for five minutes.

Deglaze the pan with red wine and make sure to scrape up any fond that has built up. Reduce heat to medium-low and add three cups of beef broth. Simmer for about ten minutes.

Add the mixture to the slow cooker pot with two large bay leaves and set to high for four hours. It doesn’t hurt to keep checking it, but I’d let it just coast undisturbed for at least two hours.

Add cabbage and cook until desired tenderness, twenty to thirty minutes. I think the cabbage really works well in this dish. It adds another layer of sweetness.

Now that’s easy enough! And while I’ll always defend the potatoes’ rightful place in a hearty beef stew recipe, I’m definitely not missing them in there this time. I could, however, see adding some cauliflower in there for another layer of texture, but I seriously doubt you’d miss it if you didn’t.

MACROS

This recipe as it sits is only 8.7 Net Carbs, 5.4g Sugar, 9.1g Fat and 34.5g protien per serving. You can log this Recipe on MyFitnessPal easily.

Find me, TheNommist on MyFitnessPal and copy it from my diary to yours by searching this post date. Enjoy, and make sure you let me know what you think!

Print Recipe
Low-Carb Slow Cooker Beef Stew
Course Main Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 4.5 hours
Servings
servings
Ingredients
Course Main Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 4.5 hours
Servings
servings
Ingredients
Instructions
  1. Cut chuck roast into 1" chunks. Generously apply salt, pepper, and granulated garlic. Coat evenly.
  2. Sear in a hot pan over medium-high heat with olive oil until browned on all sides. Remove from pan and place in slow cooker.
  3. Add chopped mushroom, onion, carrot and garlic to pan. Sweat until onion begins to turn translucent.
  4. Add the spices to the vegetables, mix and sauté for 5 minutes.
  5. Deglaze the pan with red wine, stirring in all of the fond at the bottom. Add 3 cups of beef broth, reduce heat to medium-low and simmer for 10 minutes.
  6. Pour mixture over the meat in the slow cooker. Add bay leaves and water. Cook 4 hours until beef is tender and flakes apart easily.
  7. Add chopped cabbage and allow to cook to desired tenderness, about 30 minutes. Salt to taste.

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