Seasonal Glow Keto Stew (Printable)
A nourishing blend of beef, seasonal vegetables, and herbs slow-simmered to a hearty fullness.
# List of ingredients:
→ Meat
01 - 1.3 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp olive oil
→ Vegetables
03 - 1 medium zucchini, diced
04 - 1 cup cauliflower florets
05 - 1 cup turnip, peeled and diced
06 - 1 cup celery, sliced
07 - 1 small leek, white and light green parts, sliced
08 - 2 cups fresh spinach
→ Aromatics & Herbs
09 - 3 cloves garlic, minced
10 - 1 medium onion, chopped
11 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
12 - 1 tbsp fresh rosemary, chopped or 1 tsp dried rosemary
13 - 2 bay leaves
→ Liquids
14 - 4 cups beef broth, sugar-free and low sodium
15 - 2 tbsp tomato paste, no added sugar
→ Seasonings
16 - 1 tsp smoked paprika
17 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, working in batches if necessary. Remove beef and set aside.
02 - Add chopped onion and sliced leek to the same pot. Cook for 3 to 4 minutes until softened.
03 - Stir in minced garlic, thyme, rosemary, and smoked paprika. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook for another minute, stirring continuously.
05 - Return browned beef to the pot. Add celery, turnip, and cauliflower. Pour in beef broth and add bay leaves. Bring to a boil.
06 - Reduce heat to low, cover, and simmer gently for 1 hour, stirring occasionally.
07 - Stir in diced zucchini and continue to simmer uncovered for 10 minutes.
08 - Add fresh spinach and cook for 2 to 3 minutes until just wilted. Remove bay leaves.
09 - Adjust seasoning with salt and black pepper to taste. Serve warm.
# Expert Advice:
01 -
- You get genuine beef stew comfort without the carb crash afterward.
- The vegetables stay interesting and textured, not mushy or forgettable.
- It tastes like you've been cooking all day, but you really haven't.
- One pot means less cleanup when all you want to do is sit down with a bowl.
02 -
- Don't skip the browning step—it's the difference between stew and hot broth with meat floating in it.
- Add the zucchini late because it releases water and will turn to mush if it simmers the whole time.
- Taste and adjust seasoning at the very end; salt in particular needs to go in after everything has cooked.
03 -
- Brown your beef in two batches if necessary—crowding the pan means steaming instead of searing, and you'll miss those crucial Maillard flavors.
- Buy beef chuck with visible fat marbling; it braises beautifully and creates that silky, satisfying texture.
- Taste your store-bought broth before you use it; some brands are oversalted, and you'll want to adjust your seasoning accordingly.