Winter Harvest Keto Stew (Printable)
Low-carb stew featuring beef, winter vegetables, and herbs for a warm, satisfying dish.
# List of ingredients:
→ Meats
01 - 1.2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 1 cup celery root (celeriac), peeled and diced
03 - 1 cup turnip, peeled and diced
04 - 1 cup rutabaga, peeled and diced
05 - 1 cup cauliflower florets
06 - 1 medium leek, sliced
07 - 2 cloves garlic, minced
08 - 1 cup kale, chopped
→ Liquids
09 - 4 cups unsalted beef broth
10 - 2 tablespoons tomato paste
11 - 2 tablespoons olive oil
→ Spices & Herbs
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes and brown on all sides, about 6 to 8 minutes. Remove beef and set aside.
02 - Add sliced leek and minced garlic to the same pot. Sauté for 2 to 3 minutes until fragrant and slightly softened.
03 - Stir in diced celery root, turnip, and rutabaga. Cook for 4 to 5 minutes, stirring occasionally.
04 - Return browned beef to the pot. Add tomato paste, dried thyme, rosemary, bay leaf, salt, and pepper. Mix to evenly coat all ingredients.
05 - Pour in beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
06 - Stir in cauliflower florets and chopped kale. Simmer uncovered for an additional 20 to 25 minutes, until vegetables and beef are tender and stew has thickened slightly.
07 - Taste and adjust seasoning as necessary. Remove bay leaf before serving.
# Expert Advice:
01 -
- It tastes like traditional stew but keeps you in ketosis—no hidden carbs sneaking past your macros.
- The root vegetables actually caramelize and sweeten as they braise, creating richness you don't expect from keto cooking.
- Everything happens in one pot, which means less cleanup on nights when you're already tired.
02 -
- Beef chuck has enough fat that it braised low and slow becomes more tender than expensive cuts cooked at high heat—patience beats price.
- Celery root oxidizes quickly after cutting, so prepare it last or keep it submerged in cold water until you're ready to use it.
- Removing the kale chopping until the end isn't laziness; it keeps the stew from looking dull green and tired by the time it reaches the table.
03 -
- Brown the beef in batches even if you think one batch is fine—crowding the pot drops the temperature and you'll steam instead of sear.
- Save a handful of fresh parsley to chop and scatter over bowls right before serving; it adds a fresh note that brightens all the rich, slow-cooked flavors.