Tender chunks of beef chuck braised low and slow with mushrooms, celery, and carrots in a rich herb-infused broth. All the warmth of a classic stew without the carbs. Comfort food that doesn't compromise.
Beef amount is flexible: 2 lbs is the target but more or less is fine. The broth ratio is forgiving — add a splash more if you go heavier on the meat.
Mushrooms: Baby bellas are ideal but any mushroom works — white button, cremini, even a handful of dried shiitakes reconstituted in hot water.
Broth: Low-sodium beef broth is best. Chicken broth or even a good bone broth works too — the long simmer builds flavour regardless.
Herbs from the freezer: Frozen thyme and rosemary work perfectly. No need to thaw — drop them straight in.
Don't skip the sear: Browning the beef in batches builds the flavour base for the entire stew. Don't crowd the pot or the beef will steam instead of sear.
The tomato paste trick: Stirring tomato paste into the vegetables before adding liquid creates a deeper, more complex flavour. Let it cook for 30 seconds so it darkens slightly.
Why it's keto: No potatoes, no flour thickener, no hidden sugars. The broth reduces naturally into a rich, velvety sauce. Carrot adds a small amount of carbs but keeps the stew balanced.
Even better the next day: Like most stews, this improves overnight. The sauce thickens and the beef absorbs more flavour as it sits.
Adapted from Delish