Low Carb Beef Stew (Gluten-free, Keto, Whole30)

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4.50 from 150 votes

Low Carb Beef Stew (Gluten-free, Keto, Whole30)

3 minutes
Calories 190kcal


  • 1 1/4 pounds chuck roast (trimmed, cubed, 1 inch)
  • 8 ounces mushrooms (trimmed, cubed, 1 inch)
  • 6 ounces celery root (trimmed, cubed, 1 inch)
  • 4 ounces pearl onions (trimmed, cubed, 1 inch)
  • 3 celery (ribs
  • 3 ounces carrots (trimmed, cubed, 1 inch)
  • 2 cloves garlic (trimmed, cubed, 1 inch)
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil (trimmed, cubed, 1 inch)
  • 5 cups beef broth (trimmed, cubed, 1 inch)
  • 1 bay leaf (trimmed, cubed, 1 inch)
  • 1/2 teaspoon dried thyme
  • winter savory
  • summer savory
  • juniper berries
  • orange peel
  • red wine
  • balsamic vinegar


  • Preparation: Remove the chuck roast from the refrigerator to come to temperature.
  • Quarter the mushrooms and set aside.
  • Wash and chop the vegetables putting them together in a bowl for later.
  • Trim the excess fat off of the chuck roast (pot roast) and cut into 1-inch cubes.
  • (I used 1 1/4 pounds of meat, but you may use more if you wish.) Thoroughly mix two teaspoons of oil into the beef.
  • Method: Place a dutch oven or heavy bottomed pot on the stove over medium heat.
  • When hot, add the rest of the oil and swirl to coat the bottom of the pot.
  • Add the mushrooms and stir to coat.
  • Do not disturb them for 2 minutes.
  • Stir and let them cook for two minutes more.
  • Remove the mushrooms from the pot and add them to the other vegetables.
  • Brown the beef in the pot in batches, adding more oil as needed.
  • Place all of the beef into the pot and stir in the bay leaf, thyme, and tomato paste making sure to coat the beef.
  • Let it cook for less than a minute, then slowly add 1 cup of broth while scraping up the browned bits from the bottom of the pot.
  • Add the rest of the broth and bring the stew up to a simmer.
  • Cover and reduce the heat to low-ish and simmer gently for 1 1/2 hours.
  • Insert a fork into a piece of meat to check for tenderness, it should meet little to no resistence.
  • If tough, let it cook another 20 minutes.
  • When tender, add the vegetables and turn up the heat until it simmers.
  • Turn down the heat and simmer uncovered for 40 minutes to an hour or until the vegetables and meat are tender.
  • Add salt and pepper to taste.


Calories: 190kcal

Originally posted 2019-02-20 18:37:48.

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