Keto beef stew is a hearty and satisfying meal that's perfect for chilly evenings. Made with low-carb vegetables this gluten-free stew has only 6.4g net carbs.
Want to lose weight and get healthy for life—without dieting, drugs, or making yourself miserable?We can help! Tell me how!
Equipment
dutch oven/large stock pot with lid
Measuring cups and spoons
cutting board and knife
mixing spoon
Ingredients
2lbs.beef stew meat
2tspextra virgin olive oil
4spring onion/scalliondiced, including the white part
1carrotpeeled and cut into 1/2 inch circles
4clovesgarlic minced
1lb.turnipspeeled and cut into large 1 inch cubes
6cupsbeef bone broth
3tbsp.tomato paste
1tbspapple cider vinegar
1tspItalian Seasoning
2bay leaves
+/- salt and pepperto taste
Prevent your screen from going dark
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
Add the carrots, and the white part of the green onions, to the pot and sauté until the vegetables are tender about 5-7 minutes. Then stir in the Italian seasoning, salt, pepper, and garlic. Saute until fragrant, about 1 minute.
Next, add the stew meat, tomato paste, beef broth, and bay leaves to the pot. Stir to combine. Let the stew come to a boil then cover and reduce the heat to low and simmer for 45-60 minutes, until the beef is tender
Peel and cut the turnips to 1-inch cubes. Remove the lid from your pot. Add the turnips. Increase to medium-high and bring back to a boil. Boil for 15-20 or until the turnips are soft and the stew has started to thicken.
Remove the stew from the heat and serve topped with the remaining green onions. This will add flavor and give color to your stew.