Rich, hearty keto beef stew is a filling, nutritious, low-carb take on a traditional stew that's almost too good to be true... almost! Tender, juicy chuck roast is simmered in broth with carrots, celery, onion, and spices, then served on its own or with a helping of mashed cauliflower.
Season cubed chuck roast liberally on all sides with salt and pepper.
In dutch oven over medium-high heat, heat 2 tablespoons avocado oil. When oil is hot, add seasoned beef in batches, being careful not to overcrowd pot. Sear beef 2 to 3 minutes per side until all sides are browned.
Transfer browned chuck roast to large bowl and set aside. Add more avocado oil to dutch oven if needed. When oil is hot, add mushrooms and cook until golden brown.
Add onions, celery, and carrots to mushrooms in dutch oven. Cook veggies 4 to 5 minutes, then add minced garlic and cook 1 minute or until fragrant.
Add tomato paste, beef broth, thyme, and rosemary. Return seared beef to dutch oven and stir. Bring mixture to boil, then reduce heat to simmer. Cook, uncovered, on low heat for 1 hour, or until beef is tender. Serve stew warm, on its own or with mashed cauliflower.
Tomato Paste: To keep this keto, you'll need a tomato paste with absolutely no added sugar and as few carbs as possible.
Keep it Gluten Free: Make sure to use a gluten-free brand of beef broth, or make your own.
Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.