KETO DIET

KETO BEEF STEW

Keto Beef Stew

AuthorHolly CookCategory

The Keto Beef Stew tastes just like favorite classic recipe just low-carb with no potatoes! If you're a stew lover then you’re going to really love this recipe for Keto Beef Stew! A delicious bowl of keto beef stew that won’t literally, stick-to-your-ribs.

Keto Beef Stew

Yields2 Servings
Prep Time2 hrsCook Time10 minsTotal Time2 hrs 10 mins

 ¼ cup avocado or tallow oil, coconut oil, or ghee
 1 teaspoon salt
 ¼ teaspoon freshly ground pepper
 1 ½ pound stew beef, trimmed and diced
 2 tablespoons red wine vinegar
 1 cup of red wine
 4 cups of beef bone broth that we use Pacific
 2 butter spoons
 2 bay leaves
 1 cup of peeled pearl onions (165 g)
 2 medium carrots, peeled and cut into 1/4-inch slices (235 g)
 1 pound diced turnips
 1 teaspoon salt

1

Heat oil in a 5-quart cast iron pot over medium-high heat. Season the meat with salt and pepper and then place the meat in a single layer in the pot, a few chunks at a time. Cook, turning each piece until meat is golden brown on all sides, about 5 minutes per batch.

2

Remove the meat from the pot and add the vinegar and red wine to deglaze the pan and remove any brown bits from the bottom. Add the meat, broth, butter, and bay leaves. Bring to a boil and then reduce to a simmer. Cover and cook for 1 hour.

3

Uncover and add the onions, carrots and turnips and simmer, covered, for 40 minutes. Add additional broth if the stew is dry. Season with salt and pepper to taste.

Ingredients

 ¼ cup avocado or tallow oil, coconut oil, or ghee
 1 teaspoon salt
 ¼ teaspoon freshly ground pepper
 1 ½ pound stew beef, trimmed and diced
 2 tablespoons red wine vinegar
 1 cup of red wine
 4 cups of beef bone broth that we use Pacific
 2 butter spoons
 2 bay leaves
 1 cup of peeled pearl onions (165 g)
 2 medium carrots, peeled and cut into 1/4-inch slices (235 g)
 1 pound diced turnips
 1 teaspoon salt

Directions

1

Heat oil in a 5-quart cast iron pot over medium-high heat. Season the meat with salt and pepper and then place the meat in a single layer in the pot, a few chunks at a time. Cook, turning each piece until meat is golden brown on all sides, about 5 minutes per batch.

2

Remove the meat from the pot and add the vinegar and red wine to deglaze the pan and remove any brown bits from the bottom. Add the meat, broth, butter, and bay leaves. Bring to a boil and then reduce to a simmer. Cover and cook for 1 hour.

3

Uncover and add the onions, carrots and turnips and simmer, covered, for 40 minutes. Add additional broth if the stew is dry. Season with salt and pepper to taste.

KETO BEEF STEW
Nutrition Facts

Servings 2


Amount Per Serving
Calories 288
% Daily Value *
Total Fat 19g30%
Cholesterol 80mg27%
Sodium 999mg42%
Potassium 705mg21%
Total Carbohydrate 12g4%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

The Keto Beef Stew tastes just like favorite classic recipe just low-carb with no potatoes! If you’re a stew lover then you’re going to really love this recipe for Keto Beef Stew! A delicious bowl of keto beef stew that won’t literally, stick-to-your-ribs.

INGREDIENTS

  • ¼ cup avocado or tallow oil, coconut oil, or ghee
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 ½ pound stew beef, trimmed and diced
  • 2 tablespoons red wine vinegar
  • 1 cup of red wine
  • 4 cups of beef bone broth that we use Pacific
  • 2 butter spoons
  • 2 bay leaves
  • 1 cup of peeled pearl onions (165 g)
  • 2 medium carrots, peeled and cut into 1/4-inch slices (235 g)
  • 1 pound diced turnips
  • 1 teaspoon salt

INSTRUCTIONS

  1. Heat oil in a 5-quart cast iron pot over medium-high heat. Season the meat with salt and pepper and then place the meat in a single layer in the pot, a few chunks at a time. Cook, turning each piece until meat is golden brown on all sides, about 5 minutes per batch.
  2. Remove the meat from the pot and add the vinegar and red wine to deglaze the pan and remove any brown bits from the bottom. Add the meat, broth, butter, and bay leaves. Bring to a boil and then reduce to a simmer. Cover and cook for 1 hour.
  3. Uncover and add the onions, carrots and turnips and simmer, covered, for 40 minutes. Add additional broth if the stew is dry. Season with salt and pepper to taste.

Nutrition Facts

Fats 19g

Cholesterol 80mg

Sodium 999mg

Potassium 705mg

Carbohydrates 12g

Protein 32g

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