Keto Friendly Beef Stew

After the poll on our New Year / New You Facebook page I learned a lot of our participants are Keto, so here is a great Keto-friendly recipe that is pretty easy to make! Even though in some parts of the country it may not seem like it, but we are in the heart of winter right now. This stew is the perfect way to make any winter night bearable and cozy.

If you are not familiar with the ketogenic diet, aka “Keto”, is a high-fat, adequate-protein, low-carbohydrate diet. The diet forces the body to burn fats rather than carbohydrates. It involves drastically reducing carbohydrate intake and replacing it with fat. This reduction in carbs puts your body into a metabolic state called ketosis. When this happens, your body becomes incredibly efficient at burning fat for energy. It also turns fat into ketones in the liver, which can supply energy for the brain. Ketogenic diets can also cause significant reductions in blood sugar and insulin levels. If you are not sure if Keto is right for you or want to learn more check out our Nutritionist and wellness coach Katie Alfaro.


Prep Time: 15 mins | Cook Time: 1 hour 45 minutes | Serves 4 – 6

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 the 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 stir to coat vegetables.

3. Add broth, thyme, rosemary, and beef to the 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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