Keto Beef Stew Recipe 🍲 (2024)

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• Prep Time: 10 minutes
• Cooking Time: 1 hour 40 minutes
• Total Time: 1 hour 50 minutes
• Difficulty Level: Easy
• Recipe Makes 6 Servings

• 1 ½ pound beef stewing meat, trimmed and cut into cubes
• ¼ cup avocado oil
• 1 pound turnips, cubed
• 1 teaspoon sea salt
• 2 medium carrots, peeled and cut into ¼-inch rounds
• ¼ teaspoon freshly ground pepper
• 4 cups beef bone broth, we use Pacific Foods
• 2 tablespoons red wine vinegar
• 1 cup red wine
• 2 tablespoons Butter
• 2 bay leaves
• 1 cup pearl onions, peeled

• Red wine vinegar: If you don't have red wine vinegar, replace it with apple cider vinegar or white wine vinegar.
• Butter: Substitute butter with ghee or coconut oil.
• Pearl onions: If pearl onions aren't available, use regular diced onions instead.
• Bay leaves: Use thyme, oregano, or basil instead of bay leaves if you don't have bay leaves.
• Avocado oil: You can swap avocado oil with coconut, ghee, or tallow oil. If you're using coconut oil, ensure to use the refined one.

• Garlic: Add minced garlic for a robust and aromatic flavor that complements the beefy flavor of the soup.
• Rosemary: Sprinkle some fresh or dried rosemary into the stew for a delightful herbal note.
• Mushrooms: Sautéed mushrooms can bring a wonderful earthy flavor and a meaty texture to the stew.
• Thyme: Alongside bay leaves, adding a pinch of fresh or dried thyme can contribute a subtle yet irresistible herbaceous flavor, creating an amazing flavor.
• Worcestershire sauce: A dash of Worcestershire sauce provides a delightful tang and umami flavor to the stew, enhancing its savory profile.

• 5-quart cast-iron Dutch oven or Enameled Dutch oven
• Knife
• Cutting board
• Wooden spoon
• Spatula
• Tongs
• Measuring cups and spoons
• Peeler

• Peeler: If you don't have a peeler, use a paring knife to peel the pearl onions and carrots.
• Tongs: If you don't have tongs, use a regular spoon or silicone spatula to flip and remove the beef from the pot.
• Dutch oven: Use any soup pot to cook the soup if a Dutch oven isn't your thing.

• Pan-frying
• Simmering

• Keto dinner rolls: Serve the Keto Dinner Rolls alongside the beef stewto scoop up the tender meat and soak up the savory broth.
• Cauliflower mash: Serve the stew over a bed of creamy Cauliflower Mashfor a satisfying low-carb twist.
• Zucchini noodles: For a lighter option, serve the stew with zucchini noodles. Top with a generous ladle of the stew on the zoodles and enjoy the flavorsome combination.
• Keto cornbread: To serve Keto Cornbread with beef stew, slice it into individual portions and serve it alongside the steaming bowl of stew.

• Go for lean beef or trim any visible fat from the meat to reduce the overall fat content of the dish.
• Add more carrots, turnips, or other low-carb options like celery or bell peppers. This boosts the fiber and nutrient content of the recipe, making it even more nutritious.
• Choose organic ingredients if possible.
• Make the beef bone broth at home to have control over the sodium content.

• Use pre-cut beef: Pre-cut beef can save you time and effort in the preparation process. Look for beef stewing meat already cut into cubes or chunks at your grocery store or butcher shop.

• Trim and cube the beef: Trim any excess fat from thestewing meat and cut it into cubes in advance. Place the cubed beef in a container or resealable bag and refrigerate until needed.

• Refrigerator: To store the stew, ensure it has cooled to room temperature before transferring it to an airtight container. Refrigerate the stew promptly within 2 hours of cooking to preserve its freshness. It can be safely stored in the refrigerator for up to 4 days.
• Freezer: For freezing a batch of stew, it's best to do so within a day or two to maintain optimal quality. Frozen stew can be safely stored for up to 3 months. However, keep in mind that the texture of the stew may undergo slight changes upon thawing.

• Microwave: Put the stew in a microwave-safe dish and cover it with a lid or microwave-safe wrap. Reheat in 1-2 minute intervals, stirring in between, until the desired temperature is reached. The approximate time is 2-3 minutes.
• Oven: Preheat the oven to 350°F (175°C). Transfer the stew to an oven-safe dish, cover with foil, and heat for about 20-30 minutes until warmed. Stir occasionally for even heating.
• Stovetop: Pour the desired amount of stew into a saucepan or pot. Heat over medium-low heat, stirring occasionally, until it reaches a simmer. This usually takes around 10-15 minutes.