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Keto Beef Stew

Keto beef stew is braised in a 6-quart Dutch oven until the beef is fork-tender and the turnips are soft. Cremini mushrooms, celery, and thyme add savory flavor to this hearty low-carb dinner.
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Prep Time 20 minutes
Cook Time 2 hours 12 minutes
resting 10 minutes
Total Time 2 hours 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1 1/2-inch pieces
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 2 ribs celery chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 lb turnips peeled and cut into 1-inch pieces
  • 8 oz cremini mushrooms quartered

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry with paper towels, then season it all over with the salt and pepper.
  2. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches for about 3 minutes per side, then transfer the browned beef to a plate.
  4. Add the onion and celery to the pot and cook over medium heat for 5 minutes, stirring occasionally, until softened.
  5. Stir in the garlic and tomato paste and cook for 1 minute.
  6. Add the beef and any accumulated juices, broth, thyme, and bay leaf.
  7. Bring the stew to a simmer.
  8. Cover and cook over low heat for 1 hour and 15 minutes.
  9. Stir in the turnips and mushrooms.
  10. Cover and simmer over low heat for 30 to 45 minutes, until the beef is fork-tender and the turnips are tender.
  11. Remove the bay leaf.
  12. Let the stew rest for 10 minutes before serving.

Notes

For the best browning, dry the beef well and brown it in batches without crowding the pot. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Use low-sodium beef broth as a lower-sodium option.