Keto Beef Stew with Peas
Indulge in the comfort of a hearty "Keto Beef Stew with Peas," a low-carb twist on a classic favorite that's perfect for cozy nights. This recipe features tender chunks of seared beef chuck roast simmered to perfection in a rich, aromatic broth infused with garlic, onion, and herbs like thyme and bay leaves. While retaining the wholesome essence of traditional beef stew, it incorporates keto-friendly vegetables like zucchini, celery, and carrots, along with a pop of sweetness from vibrant peas. Thickened naturally through slow simmering, this stew delivers robust flavors while staying aligned with your keto goals. Best of all, it's a one-pot wonder that makes meal prep a breeze, with a generous serving size to keep you satisfied. Serve it hot, garnished with fresh parsley, for a soul-warming dish brimming with nourishment and savory goodness.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 3 tablespoons olive oil
- 1 large, chopped onion
- 3 minced garlic cloves
- 3 chopped celery stalks
- 2 medium, sliced carrots
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon, dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 medium, diced zucchini
- 2 tablespoons, chopped fresh parsley
Instructions
Begin by trimming any excess fat from the beef chuck roast and then cut it into 1-inch cubes.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until they are browned. Transfer the browned beef to a plate and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic, chopped celery, and sliced carrots, and continue cooking for another 5 minutes.
Return the browned beef to the pot. Pour in the beef broth and add the tomato paste, stirring to combine. Bring the stew to a simmer.
Add the bay leaves, dried thyme, salt, and black pepper. Cover the pot with a lid and reduce the heat to low. Let the stew simmer gently for about 90 minutes, or until the beef is tender.
After 90 minutes, add the frozen peas and diced zucchini to the pot. Stir everything together and continue to simmer, uncovered, for another 30 minutes, allowing the stew to thicken slightly.
Once the peas are tender and the flavors have melded together, remove the bay leaves from the pot.
Stir in the chopped fresh parsley before serving.
Ladle the stew into bowls and serve hot, enjoying the comforting, low-carb flavors.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.4 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
