Keto beef stew

Name: Keto beef stew
Prep time: 25 min
Cook time: 170 min
Total time: 195 min
Yield: 4 servings
Ingredients: 1 1/2 lb chuck roast, boneless, trimmed, in 4 cm (1 1/2-inch) pieces; 1 1/4 tsp salt; 1 tsp black pepper; 2 tsp olive oil; 1/2 small onion, chopped; 4 cloves garlic, minced; 1 tbsp + 1 tsp tomato paste; 1/2 tsp xanthan gum; 1/2 cup red wine, dry; 3 cups beef broth; 2 tsp Worcestershire sauce; 1 tsp dried thyme; 1 bay leaf; 7 oz mushrooms, halved or quartered; 3 stalks celery, in 3 cm (1-inch) pieces; 1 small carrot, in thick rounds; 10 oz radish, trimmed, halved; 1 small (4 1/2 oz) turnip, peeled, in 3 cm (1-inch) chunks; 2 tbsp fresh parsley, chopped

Beef stew the slow way: chuck browned deeply and braised in red wine and broth until a spoon cuts it, with mushrooms, celery, turnip and radishes where the potatoes and most of the carrots would be. It keeps for days and tastes better on the second one.

Time: 195 min (25 prep + 170 cook)
Servings: 4
Per serving: 432 kcal
Protein: 38 g

Servings4

Ingredients

1 1/2 lb chuck roast, boneless, trimmed, in 4 cm (1 1/2-inch) pieces
1 1/4 tsp salt
1 tsp black pepper
2 tsp olive oil
1/2 small onion, chopped
4 cloves garlic, minced
1 tbsp + 1 tsp tomato paste
1/2 tsp xanthan gum
1/2 cup red wine, dry
3 cups beef broth
2 tsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
7 oz mushrooms, halved or quartered
3 stalks celery, in 3 cm (1-inch) pieces
1 small carrot, in thick rounds
10 oz radish, trimmed, halved
1 small (4 1/2 oz) turnip, peeled, in 3 cm (1-inch) chunks

To serve

2 tbsp fresh parsley, chopped

Steps

Heat the oven to 325°F. Pat the beef dry and season with the salt and pepper. Heat the oil in a Dutch oven over high heat and brown the beef in two batches, about 8 minutes in all, until dark on at least two sides. Lift onto a plate.
Lower the heat to medium. Add the onion and cook 3 minutes. Stir in the garlic, tomato paste and xanthan gum and cook 1 minute, stirring so the gum does not clump.
Pour in the wine and scrape up the brown bits. Add the broth, Worcestershire sauce, thyme and bay leaf and return the beef with its juices. Bring to a simmer, cover and braise in the oven for 1 1/2 hours.
Stir in the mushrooms, celery and carrot, cover and return to the oven for 30 minutes.
Add the radishes and turnip, cover and braise 30 minutes more, until the beef is fork-tender, long past the USDA's 145°F safe minimum, and the vegetables are soft.
Spoon off any fat from the surface, remove the bay leaf, taste for salt and scatter with parsley. Keeps 4 days in the fridge and freezes 3 months; reheat gently.

Good to know

Can I make it without wine?

Yes, use the same amount of broth plus a teaspoon of red wine vinegar to keep some of the sharpness.

Can I make it in a slow cooker?

Yes. Brown the beef first, then cook everything on low for 8 hours, adding the radishes and turnip for the last 3.

Alternative

62the regular versionSlow cooker beef stew

Per

Calories: 78
Protein: (36%); 7 g
Fat: (53%); 4 g
Carbohydrates: (11%); 2 g
of which sugar: 1 g
Fiber: 1 g
Sodium: 281 mg

About 5% of the alcohol remains after cooking; the label counts only that.

More meals

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 1727 kcal goes into the pot and 2471 g of ingredients comes out as about 2201 g of food: 78 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.

Keto beef stew