Keto Beef Stew

Making beef stew Keto friendly only meant a couple simple swaps. It’s still silky and deeply comforting. It can make any winter night bearable and cozy. Finish the meal with any of our easy Keto desserts. 





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 c. low-sodium beef broth

1 tsp. fresh thyme leaves

1 tsp. freshly chopped rosemary  


  1. Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary. 
  2. To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables. 
  3. Add broth, thyme, rosemary, and beef to pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

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