Can you eat beef stew on a keto diet?

Absolutely! This Keto Beef Stew is a perfect fit for a keto lifestyle. By skipping high-carb ingredients like potatoes and incorporating low-carb vegetables, you can enjoy a hearty meal without breaking your carb bank. The rich, savory flavors come from beef, mushrooms, and aromatic herbs, offering all the comfort of traditional stew. With only a few smart swaps, you get a delicious, low-carb dish that keeps you in ketosis.

What is a good substitute for potatoes in stew?

When it comes to replacing potatoes, turnips and radishes are fantastic low-carb alternatives. They both add a similar texture without the high carb count. Try adding chunks of turnips or radishes in the same way you would potatoes, and they'll soak up all the delicious broth flavors. You'll find they bring a subtle earthiness and maintain a nice firm texture.

Is beef allowed on keto?

Yes, beef is a staple in many keto diets. It's high in protein and rich in essential nutrients and fats, making it a great choice for keto cooking. Beef chuck roast, used in this stew, provides a juicy, tender bite after simmering, adding depth and richness to your meal. Just remember to pair it with low-carb vegetables to keep your dish keto-friendly.

How can I thicken keto stew without carbs?

You can thicken your stew without adding carbs by using xanthan gum or glucomannan powder. Both are keto-friendly thickening agents that require just a small amount to achieve the desired consistency. Simply sprinkle a quarter teaspoon into the stew towards the end of cooking, stirring well to combine. You'll get a beautifully thickened stew without the extra carbs!

Delicious Keto Beef Stew Recipe for Low-Carb Lovers

Description

A hearty, comforting low-carb meal perfect for a cozy evening.

Ingredients

Scale

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

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Instructions

1. Pat beef dry with paper towels and season with salt and pepper.

2. In a large pot over medium heat, heat oil. Sear beef in batches until golden, about 3 minutes per side. Remove from pot.

3. Add mushrooms to pot and cook until golden and crispy, about 5 minutes. Add onion, carrots, and celery, cooking until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Stir in tomato paste.

4. Add broth, thyme, rosemary, and beef to pot. Season with 1/2 teaspoon salt and pepper. Bring to a boil, then reduce to a simmer. Cook until beef is tender, about 50 minutes to an hour.

Notes

Make sure not to overcrowd the pot when searing beef.

Adjust seasoning to taste before serving.

Prep Time: 15
Cook Time: 90
Category: Main Course
Method: Simmered
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 449 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 48 g
Cholesterol: 125 mg