Low Carb Hearty Beef Stew with Mushrooms
Savor the rich, comforting flavors of this **Low Carb Hearty Beef Stew with Mushrooms**, a true delight for your taste buds and perfect for cozy evenings. This wholesome recipe features tender beef chuck roast simmered to perfection in a robust garlic-onion base, accompanied by earthy cremini mushrooms and aromatic herbs like thyme and parsley. With just one carrot and celery stalks adding subtle sweetness without the carb overload, this stew is a guilt-free indulgence that doesn’t skimp on flavor. The slow-cooking process yields melt-in-your-mouth beef infused with the savory depth of beef broth and tomato paste, making every spoonful satisfying and hearty. Ready in about 3 hours, this crowd-pleasing, keto-friendly dish serves six and is best enjoyed warm, straight from the pot. Perfect as a low-carb dinner option, it's the ultimate comfort food without compromising your health goals.
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Recipe Information
Ingredients
- 2.5 pounds beef chuck roast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 4 large garlic cloves
- 1 large onion
- 1 large carrot
- 2 medium celery stalks
- 12 ounces cremini mushrooms
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley
Instructions
Cut the beef chuck roast into 1-inch cubes and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, allowing each piece to brown on all sides. Remove the browned beef and set it aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Mince the garlic cloves and chop the onion. Add them to the pot and sauté for about 3 minutes until the onion is translucent.
Chop the carrot and celery stalks into small pieces and add them to the pot. Cook for another 5 minutes, stirring occasionally.
Clean and slice the cremini mushrooms and add them to the vegetable mixture. Cook until they are browned and softened, about 5-7 minutes.
Return the browned beef to the pot. Add 4 cups of beef broth and 2 tablespoons of tomato paste, stirring to combine.
Add 1 bay leaf and 1 teaspoon of fresh thyme (or 0.5 teaspoon dried thyme) to the stew.
Bring the stew to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 2 to 2.5 hours, or until the beef is tender.
Stir occasionally and adjust seasoning with salt and pepper to taste.
Before serving, remove the bay leaf, and garnish with 2 tablespoons of chopped fresh parsley.
Serve warm and enjoy the wholesome, hearty flavors of a low-carb stew!
Nutrition Facts
Calories |
3552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.1 g | 350% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6770 mg | 294% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 24.3 g | ||
| Protein | 230.8 g | 462% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 402 mg | 31% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 6329 mg | 135% | |
*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.
