Keto Beef and Mushroom Stew

This hearty keto beef and mushroom stew delivers tender chunks of beef simmered in a rich, savory broth with earthy mushrooms and herbs. A perfect low-carb comfort meal for cool evenings.

Course Dinner

Cuisine American

Keyword Beef, keto, low-carb, Stew

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 420kcal

Equipment

Large Pot or Dutch Oven
Wooden Spoon
Knife

Ingredients

Main Ingredients

2 lb beef stew meat cut into 1-inch cubes
2 tbsp olive oil divided
1 medium onion diced
3 cloves garlic minced
10 oz mushrooms sliced (cremini or button)
3 cups beef broth low sodium preferred
1/2 cup heavy cream
1 tbsp tomato paste
1 tsp Worcestershire sauce sugar-free
1 tsp thyme dried or fresh
1/2 tsp rosemary dried
to taste salt and pepper

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add half of the beef cubes and sear until browned on all sides. Remove and repeat with remaining beef.
Add remaining olive oil to the pot. Sauté onion and garlic for 2–3 minutes until fragrant and softened.
Add mushrooms and cook for another 5 minutes until they release moisture and begin to brown.
Return beef to the pot. Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a simmer, then reduce heat to low and cover. Cook for 45 minutes or until beef is tender.
Stir in heavy cream and simmer uncovered for 5–10 minutes to thicken slightly.
Taste and adjust seasoning if needed. Serve warm, garnished with fresh parsley if desired.

Notes

For added richness, add a tablespoon of butter before serving. This stew pairs perfectly with mashed cauliflower or keto cloud bread for soaking up the sauce.

Nutrition