There’s just something about a beef stew that makes you feel all cozy inside. Simple and straightforward ingredients come together to create such depth of flavor in your bowl. You can have beef stew and keep it keto!
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Simple Yet Sophisticated
Okay, so, while a beef stew is a combination of simple ingredients and is easy to make… you do need to take the necessary steps to build the flavor profile you’re looking forward to. I promise you if you just dump all the ingredients into your cooking vessel of choice (more on that in a bit) you’ll balk at how little flavor is in your bowl.
The flavor is developed through a series of steps in a process to layer flavor. It sounds all involved and complicated but… don’t be scared… you can do it! It really is simple and worth the very little extra effort it takes to set your beef stew up for success.
The Art of Process
I truly love the stovetop process of creating this meal from start to finish. The time aspect of it in no way deters me from satisfying a hankering for some beef stew. Having said that… you can speed up the process in your pressure cooker. I love my Instant Pot!! I could totally achieve the same flavor while cutting the times in half! That is a win for me, for sure!
For the sake of my favorite way of preparing this meal, I will lend myself to the tradition of soup and stew making my Mama taught me. Yeah, a tradition it is. It feels good and tastes AMAZING!!
Keeping it Keto
This soup is beef heavy. The ingredients are all keto-friendly yet the veggies do have carbs. So consider this when serving yourself. This might be a meal where the majority of your carb macro is met. Just be mindful of your serving sizes. This recipe makes a TON of servings. Remember, you don’t have to commit to a huge bowl of it to…eating just a cup worth is super satisfying. Share this big pot of cozy with friends and family (any time of year) or freeze it in one-cup servings for when you need comfort food—FAST!
- 4-5 lbs Beef Chuck Stew Meat (cut into large chunks)
- 2 tablespoons Algae Oil (divided)
- 1 tablespoon salted butter
- 3 quarts Beef Stock or Bone Broth (We used 2 QT beef 1 QT Chicken)
- 24 oz Fire Roasted Diced Tomatoes
- 16 oz Tomato Sauce
- 1 medium white onion chopped
- 8 cloves fresh garlic minced
- 4 stalks celery
- 1 medium carrot sliced (optional)
- 1 small head green cabbage shredded in large pieces
- 1 large yellow squash sliced
- 1 large zucchini sliced
- 1 lb fresh or frozen cut green beans
- 2 bunches red radishes halved
- 3 bay leaves
- Fresh thyme
- Salt and Pepper
In a large 8 QT Dutch oven, heat 1 tablespoon algae oil over med-high heat. Add half of the stew meat in one single layer and allow the meat to brown really well.
The key here is to stir to coat the meat in the oil and then leave it alone to do its thing for about 2 to 3 minutes per side. You want the meat to sear and get really browned leaving behind little brown bits on the bottom of the pot that add loads of flavor!
Once the beef has browned, remove from the pot and repeat with the second half of the beef.
Remove the second half of the beef and toss in the chopped onion, celery and carrot with the butter. As the butter melts and the juices from the veggies are released it will help lift off some of that browned goodness on the bottom of the pot.
Cook these veggies until the onions are shiny and appear translucent and tender. Add in the minced garlic and cook until fragrant.
Add the browned beef back into the pot. Give it all a good stir. Pour in the stock and the tomatoes and tomato sauce. Let it come up to a good boil then reduce the heat to a simmer. Give this first mixture a taste. Add salt and pepper to sate. (Remember you’ll be adding in other un-salted ingredients as you go and you can taste with each addition.)
Add in the bay leaves, half a bunch of thyme and let simmer for about 30 minutes.
Prepare your radishes by rinsing them thoroughly and trimming their ends and halving.
After the 30 minutes of simmering add in the radishes. Let this simmer for about 1 hour.
Prepare the rest of the veggies by washing and slicing/cutting. (Rinse the green beans if using frozen and set aside to thaw.)
After about an hour, come back and check the beef for tenderness. Is it tender? If so, add in the rest of the veggies and simmer for another 20-30 minutes until these veggies are fork-tender but not over-cooked. You do not want the veggies to completely dissolve on you.
At this point, turn off the heat, remove from heat, and serve yourself up a big bowl of yummy hearty goodness!!
This is just an estimate. Values will vary depending on the vegetables you use and how many servings you get.
Serving Size: We got about 20 servings. This is per serving based upon 20 servings.