Looks like a regular beef stew, doesn’t it?
It tastes like a delicious, comforting, beef stew but it is keto friendly! How? Well, we left out the potatoes and put in a few turnips instead. You could also use daikon if you have it. We used a little xanthan gum as a thickener instead of flour as well so as well as being low carb it is also gluten free!
I love making stew when the cold weather sets in. It only takes about 15 minutes of prep and then it bubbles on the stove top for a couple of hours making your house smell amazing!
Keto Beef Stew
1 1/2 lbs beef, cut in small chunks
1 tsp salt
1 Tbsp oil
4 1/2 cups beef broth
2 Tbsp red wine vinegar
2 Tbsp tomato paste
1 Tbsp Worcestershire
1 bay leaf
1 lb turnip, cut in chunks
2 medium carrots, cut in chunks
1 onion, diced fairly large
1 celery stalk, diced
2 cloves garlic, chopped fine
1/2 tsp xanthan gum
1 Tbsp parsley, garnish
First step – chop all your veggies.
In a large pot, cook the beef and salt in the oil until browned over medium heat. Remove the beef and set aside.
Deglaze the pan with 1/2 cup of the beef broth. Add in the red wine vinegar, tomato paste, Worcestershire, and bay leaf. Stir well. Pour in the remaining beef broth. Place the beef back in the pot and let simmer on low heat for an hour.
After an hour, add in all your vegetables.
Remove 1/2 cup of the cooking liquid and whisk in the xanthan gum. Stir this into the stew.
Continue to simmer for another hour or so – until nice and thick and veggies are tender.
Remove bay leaf and discard.
Serve hot, sprinkled with a little parsley.
The recipe, as written, makes 6 servings. According to MyFitnessPal the counts are: 341 calories, 20 fat, 9 carbs, 3 fiber, and 31 protein. So 6 net carbs per serving.
This is one of those meals that no one will notice isn’t “normal” stew. I promise.
My mother insists on having barley in all her soups and stews so I just boiled her up a little bit in a separate pot and added it to hers when I served it and she was none the wiser.