Keto Beef Stew

This is a delicious, comforting one-pot meal that will take the chill off any cold day. It’s keto because carb-laden potatoes have been replaced with turnips. I’ve used one carrot for sweetness and color, but if you’re really watching your carbs just avoid or omit them. Your house will smell wonderful as the stew cooks slowly on the stovetop.

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Serves 4-6

  • 2 lbs boneless short ribs, trimmed of excess fat, cut into 1”x1” cubes

  • Avocado oil

  • Kosher salt and ground black pepper

  • 1 large yellow onion, peeled and chopped

  • 2-3 stalks celery, sliced

  • 4 large garlic cloves, chopped

  • 1⁄4 c red wine vinegar, or red wine

  • 1 T balsamic vinegar

  • 1 T Worcestershire sauce

  • 1 T tomato paste

  • 1 bay leaf

  • 2 sprigs of thyme

  • 1 t minced rosemary

  • 4 c beef stock

  • 1 carrot, sliced

  • 2 large turnips, peeled and diced

  • 8 oz shiitake mushrooms (or cremini), sliced

  • 1⁄2 t xanthan gum

  • Chopped parsley for garnish

In a large Dutch oven or lidded pot, heat 2 tablespoons of oil. Pat short ribs dry with a paper towel and season with salt and pepper. When oil is hot, brown the cubes on all sides. Do not crowd the pan. You may have to brown in batches, adding more oil if necessary. Remove from the pot to a plate.

Heat 2 tablespoons oil the Dutch oven and add onion and celery and cook over medium heat for about 10 minutes, until lightly browned. Add the garlic and cook for one more minute.

Deglaze the pot by adding the vinegars (or wine) and scraping up any browned bits. Add the Worcestershire sauce, tomato paste, bay leaf, thyme sprigs, and rosemary. Bring to a boil and then lower the heat and simmer for about 4 minutes until the wine is reduced by half. Add the stock, 1 teaspoon salt and 1 teaspoon pepper. Place the short ribs into the pot with any accumulated juices. Stir. Cover the Dutch oven and braise on low for about an hour, until beef is tender.

Remove 1⁄2 cup of liquid from the pot to a small measuring cup and whisk in xanthan gum to incorporate. Return mixture to the pot. Add carrots, turnips, and mushrooms and simmer uncovered for 45 minutes until vegetables are tender.

Remove bay leaf and thyme sprigs. Taste for salt and pepper. Garnish with chopped parsley and serve.

Soups and StewsChouquette Kitchen