Keto Dutch Oven Braised Beef and Mushroom Stew

Indulge in the heartiness of a Keto Dutch Oven Braised Beef and Mushroom Stew, a perfect symphony of tender beef and earthy mushrooms simmered to perfection. This cozy, low-carb stew is rich in flavors and ideal for anyone following a ketogenic lifestyle who doesn't want to compromise on taste.

Course Dinner

Cuisine American

Keyword Keto Braised Beef, Keto Dutch Oven Stew, Low-Carb Beef Stew, Mushroom Stew

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 450kcal

Equipment

Dutch oven
Measuring cups and spoons
Knife and cutting board
Wooden spoon

Ingredients

2 pounds beef chuck roast, cut into 2-inch chunks
16 ounces cremini mushrooms, halved
2 tablespoons olive oil
1 large onion, diced about 1 cup/160 grams
3 cloves garlic, minced
2 cups beef broth, preferably low sodium
½ cup red wine, suitable for keto (or additional beef broth)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon black pepper
2 bay leaves
2 tablespoons almond flour (for thickening)
¼ cup fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 325°F (163°C).
Pat the beef chunks dry with paper towels to ensure proper browning. Season them with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef chunks in batches, searing each side for about 3-4 minutes until browned. Transfer the seared beef to a plate.
In the same Dutch oven, add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
Stir in the tomato paste, and cook for another 2 minutes to deepen the flavor.
Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, which should take about 3 minutes.
Return the beef to the Dutch oven. Add the mushrooms, beef broth, thyme, bay leaves, and any accumulated juices from the beef. Bring the mixture to a simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the stew braise for 2 hours, or until the beef is tender.
Remove the stew from the oven and discard the bay leaves. If the stew needs thickening, place it over medium heat, sprinkle almond flour over the stew, and stir until thickened to your liking.
Adjust seasoning with additional salt and pepper if necessary. Garnish with fresh parsley before serving.

Notes

For a thicker stew, allow it to simmer uncovered on the stove for an additional 10-15 minutes after braising.

If you're avoiding alcohol, replace the red wine with additional beef broth.

To maintain ketosis, ensure that all ingredients, including the red wine, are keto-friendly.

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition