Keto Beef Stew
This hearty keto beef stew has a subtle heat to it from the addition of chili powder and red pepper flakes. It boasts a slight sweetness from red wine and umami from mushrooms that give this keto beef stew the depth of flavor you’re looking for in a hearty winter’s meal. I created this recipe when I was on the Keto diet, and still make it today!
Keto Beef Stew
This hearty keto beef stew has a subtle heat to it from the addition of chili powder and red pepper flakes. It boasts a slight sweetness from red wine and umami from mushrooms that give this keto beef stew the depth of flavor you’re looking for in a hearty winter’s meal.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Yield12
- Serving SizeCrisps
Ingredients
- 3 lbs Chuck Roast (cut into 1″ chunks)
- 3 cups beef broth
- 1 head Cabbage (chopped into 1″ chunks)
- 1 cup Mushrooms (quartered)
- 1 cup Onion (chopped)
- 1/2 cup Carrot (chopped)
- 3 Cloves garlic (whole)
- 1/2 cup Red Wine
- 1/2 cup Water
- 2 tbsp olive oil (extra virgin)
- 1 tbsp Black Pepper (freshly ground)
- 1 tbsp Kosher Salt (to taste)
- 2 tsp Italian Seasoning
- 1 tsp garlic (granulated)
- 1/2 tsp Sage (ground)
- 1/2 tsp Thyme (ground)
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Chili Powder
- 1/2 tsp Cumin
- 1/4 tsp Cloves (ground)
- 2 medium Bay Leaves (whole)
Method
Cut chuck roast into 1″ chunks. Generously apply salt, pepper, and granulated garlic. Coat evenly.
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.
Add chopped mushroom, onion, carrot and garlic to pan. Sweat until onion begins to turn translucent.
Add the spices to the vegetables, mix and sauté for 5 minutes. Then 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.
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.
Add chopped cabbage and allow to cook to desired tenderness, about 30 minutes. Salt to taste.
