Low Carb Hearty Beef Roast Stew
Sink your spoon into this comforting and flavorful Low Carb Hearty Beef Roast Stew, a protein-packed dish perfect for cozy nights or family gatherings. Featuring tender, melt-in-your-mouth beef chuck roast, slow-simmered with nutrient-dense vegetables like turnips, carrots, and celery, this stew boasts all the hearty goodness of classic comfort food without the carb-heavy fillers. Aromatic garlic and onions, along with a medley of dried thyme, rosemary, and a bay leaf, infuse the broth with rich, savory depth. Ready in just over three hours with minimal prep effort, it's an ideal one-pot meal that’s perfect for meal prepping or entertaining. Garnished with fresh parsley, this wholesome stew serves up six bowls of deliciousness while maintaining its low-carb promise—perfect for keto diets or anyone looking for a deeply satisfying yet lightened-up take on traditional beef stew.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 minced Garlic cloves
- 1 large, chopped Onion
- 3 chopped Celery stalks
- 1 large, chopped Carrot
- 1 large, peeled and cubed Turnip
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon, dried Thyme
- 0.5 teaspoon, dried Rosemary
- 1 Bay leaf
- 2 tablespoons, chopped Parsley
Instructions
Start by trimming excess fat from the beef chuck roast and cut it into 1-inch cubes.
Heat olive oil in a large pot over medium-high heat. Season beef with salt and black pepper.
Brown the beef in batches to avoid overcrowding, searing each side for about 4-5 minutes. Transfer the browned beef to a plate and set aside.
In the same pot, add garlic, onion, and celery. Sauté for about 3 minutes until onion is translucent.
Stir in the carrot and turnip, cooking for another 5 minutes.
Return the beef to the pot, add beef broth, tomato paste, thyme, rosemary, and bay leaf. Stir well to combine.
Bring the mixture to a gentle boil, reduce heat to low, cover, and simmer for 2.5 to 3 hours, stirring occasionally.
Remove the bay leaf and discard. Adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with chopped parsley, and enjoy!
Nutrition Facts
Calories |
2925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7253 mg | 315% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 36.4 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 6151 mg | 131% | |
*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.
