Solstice Keto Stew (Printable)
Warming low-carb stew with tender beef, winter vegetables, and fragrant herbs for seasonal meals.
# List of ingredients:
→ Meats
01 - 1.75 pounds beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 small rutabaga (about 8.8 ounces), peeled and diced
04 - 2 medium celery stalks, sliced
05 - 1 medium turnip, peeled and diced
06 - 1 small fennel bulb, sliced
07 - 2 cups mushrooms, quartered
08 - 1 small leek, white and light green parts, sliced
09 - 2 cloves garlic, minced
→ Liquids
10 - 3 cups low-sodium beef broth
11 - 1 cup dry red wine (optional; substitute extra broth if preferred)
→ Spices & Herbs
12 - 2 teaspoons fresh thyme leaves, chopped
13 - 1 teaspoon fresh rosemary, chopped
14 - 1 bay leaf
15 - 1 teaspoon sea salt, or to taste
16 - ½ teaspoon black pepper, or to taste
→ Finishing
17 - 2 tablespoons fresh parsley, chopped
18 - 1 tablespoon unsalted butter (optional, for richness)
# Steps:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes in batches and brown on all sides. Remove browned beef and set aside.
02 - Reduce heat to medium. Add sliced leek, celery, and fennel to the pot and sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic, quartered mushrooms, diced rutabaga, and diced turnip. Cook for an additional 3 minutes.
04 - Return browned beef to the pot. Pour in red wine if using, scraping up any browned bits from the bottom. Let simmer for 2 minutes.
05 - Add low-sodium beef broth, chopped thyme, rosemary, bay leaf, sea salt, and black pepper. Bring mixture to a gentle boil.
06 - Lower heat to low, cover the pot, and simmer for 1 hour and 15 minutes, stirring occasionally, until beef is tender and vegetables are cooked through.
07 - Remove bay leaf. Stir in butter if desired and adjust seasoning to taste. Garnish with fresh parsley before serving.
# Expert Advice:
01 -
- It tastes indulgent and comforting without the carb crash afterward.
- The fennel and fresh herbs make it feel restaurant-quality, but it's entirely doable on a weeknight.
- One pot means less cleanup, more time to actually enjoy dinner.
02 -
- Don't skip the browning step; it's where almost all the flavor comes from, and no amount of herbs will replace it.
- If your broth is salty, start with less and taste before adding more; you can't take it back.
- Frozen beef works just as well as fresh if you thaw it first; the long cooking makes any difference disappear.
03 -
- If your stew feels too thin after cooking, simmer uncovered for the last 15 minutes; the broth will concentrate and thicken naturally.
- Fennel and leeks are the secret weapons that make people say this tastes like restaurant food—don't leave them out thinking they're optional.