This week enjoy keto beef stew. This cozy and comforting dish is a perfect meal to have this time of year!
Prep Time: 15 Mins Total: 1 hour 45 Min Servings = 4 – 6
Calories: 300 kcal Carbohydrates: 7 g Protein: 39 g Fat: 13 g
Ingredients/ Equipment:
- 2 lb. beef chuck roast, cut into 1″ pieces
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil
- 8 oz. Baby bella mushrooms, sliced
- 1 small onion, chopped
- 1 medium carrot, peeled and cut into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 Tbsp. tomato paste
- 6 cups low-sodium beef broth
- 1 tsp. fresh thyme leaves
- 1 tsp. freshly chopped rosemary
Directions:
- Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary.
- To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables.
- Add broth, thyme, rosemary, and beef to pot and season with 1/2 teaspoon salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.
You can find the full recipe at delish here!
