Low-Carb Beef Stew

How to Make Low-Carb Beef Stew

1. 1

   Step 1: Brown the beef in batches

   Pat the beef cubes dry and season generously with salt and pepper. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat, then sear the beef in a single layer in batches until well browned on all sides, about 3–4 minutes per side; transfer browned pieces to a plate and repeat.

   For this step

   • 2 lbBeef chuck, cut into 1-inch cubes
   • 2 tbspOlive oil
   • 1 tsp (to taste)Salt and freshly ground black pepper
   
2. 2

   Step 2: Sweat aromatics and develop flavor

   Reduce heat to medium and add the diced onion to the same pot, stirring and scraping up browned bits; cook until translucent, about 5 minutes. Add the garlic and tomato paste, cook 1–2 minutes until fragrant and the paste darkens slightly to deepen the stew's flavor.

   For this step

   • 1 mediumYellow onion, medium, diced
   • 3 clove(s)Garlic, minced
   • 1 tbspTomato paste
   
3. 3

   Step 3: Combine liquids, vegetables, and herbs

   Pour in the beef broth to deglaze, using a wooden spoon to loosen any fond on the bottom. Return the browned beef to the pot, then add the turnips, celery, and thyme; stir to combine and bring to a gentle simmer.

   For this step

   • 4 cupsLow-sodium beef broth
   • 2 cupsTurnips, peeled and cut into 1-inch cubes
   • 1 cupCelery, sliced
   • 3 sprig(s)Fresh thyme sprigs (or 1 tsp dried thyme)
   
4. 4

   Step 4: Simmer gently until tender

   Lower heat so the stew barely bubbles, cover partially, and simmer for 70–90 minutes until beef is very tender and turnips are fork-tender. Check every 20–25 minutes, skimming any excess fat and stirring gently so nothing sticks.
   
5. 5

   Step 5: Reduce and adjust seasoning

   If the broth is thin, remove the lid and simmer 8–12 minutes to reduce and concentrate flavors, stirring occasionally. Taste and adjust with salt and pepper as needed; remove thyme sprigs before serving.
   
6. 6

   Step 6: Serve warm

   Ladle the stew into bowls and garnish with a small thyme sprig if desired. This stew pairs well with a simple green salad or steamed low-carb vegetables for a filling, keto-friendly meal.
   

1. Pat the beef cubes dry and season generously with salt and pepper. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat, then sear the beef in a single layer in batches until well browned on all sides, about 3–4 minutes per side; transfer browned pieces to a plate and repeat.
2. Reduce heat to medium and add the diced onion to the same pot, stirring and scraping up browned bits; cook until translucent, about 5 minutes. Add the garlic and tomato paste, cook 1–2 minutes until fragrant and the paste darkens slightly to deepen the stew's flavor.
3. Pour in the beef broth to deglaze, using a wooden spoon to loosen any fond on the bottom. Return the browned beef to the pot, then add the turnips, celery, and thyme; stir to combine and bring to a gentle simmer.
4. Lower heat so the stew barely bubbles, cover partially, and simmer for 70–90 minutes until beef is very tender and turnips are fork-tender. Check every 20–25 minutes, skimming any excess fat and stirring gently so nothing sticks.
5. If the broth is thin, remove the lid and simmer 8–12 minutes to reduce and concentrate flavors, stirring occasionally. Taste and adjust with salt and pepper as needed; remove thyme sprigs before serving.
6. Ladle the stew into bowls and garnish with a small thyme sprig if desired. This stew pairs well with a simple green salad or steamed low-carb vegetables for a filling, keto-friendly meal.