Winter Wellness Keto Stew

I threw this stew together on a gray Sunday afternoon when I realized I had a pile of vegetables that wouldn't last the week. The bacon was already sizzling before I even had a proper plan. What started as fridge clean-out turned into the kind of meal that makes you forget about the cold pressing against the windows.

My neighbor knocked on the door the first time I made this, convinced something was burning. She stayed for a bowl and left with the recipe scribbled on the back of an envelope. Now she makes it every time her kids come home from college.

Ingredients

• Beef chuck: This cut breaks down into tender, melt-in-your-mouth pieces after slow cooking, and the marbling keeps everything rich without needing cream or flour.
• Bacon: Renders out fat that coats every vegetable and adds a smoky backbone to the broth you can't get any other way.
• Olive oil: Helps the beef get a good sear without sticking, and it stays stable even when the pan is screaming hot.
• Onion and garlic: These build the flavor foundation, softening into sweetness that balances the savory meat.
• Celery: Adds a subtle aromatic note and a bit of crunch that holds up through the long simmer.
• Turnip: Swaps in for potatoes beautifully, keeping the stew hearty and low-carb without feeling like you're missing anything.
• Zucchini: Soaks up the broth like a sponge and adds body without thickening agents.
• Mushrooms: Bring an earthy, umami depth that makes the stew taste meatier than it already is.
• Kale: Wilts down at the end and adds color, texture, and a slight bitterness that cuts through the richness.
• Beef broth: The liquid heart of the stew, carrying all the spices and tying everything together into one cohesive bowl.
• Tomato paste: Just a couple spoonfuls darken the broth and add a hint of sweetness and acidity.
• Thyme and rosemary: These dried herbs bloom in the heat and make the whole pot smell like a farmhouse kitchen.
• Bay leaf: Slips in quietly and leaves behind a subtle, herbal whisper you notice only when it's missing.
• Smoked paprika: Adds a gentle smokiness that plays off the bacon without overpowering the vegetables.
• Black pepper and salt: Season as you go, tasting and adjusting until everything sings.
• Parsley and lemon zest: A bright finishing touch that wakes up the bowl right before you dig in.

Instructions

Crisp the bacon:

Heat olive oil in a large Dutch oven over medium-high heat and add the chopped bacon. Let it cook until the edges curl and turn golden, then scoop out the crispy bits and set them aside.

Sear the beef:

Working in batches so the pan stays hot, add the beef cubes and let them sit undisturbed until a brown crust forms on each side. Remove and set aside with the bacon.

Soften the aromatics:

Lower the heat to medium and toss in the onion, garlic, and celery. Stir them around until they soften and the onion turns translucent, about 3 to 4 minutes.

Cook the vegetables:

Add the turnip, zucchini, and mushrooms to the pot. Stir everything together and let them cook for another 3 minutes, just enough to start releasing their moisture.

Build the base:

Return the beef and bacon to the pot, then stir in the tomato paste until everything is coated in a rich, rust-colored layer.

Add the broth and spices:

Pour in the beef broth and drop in the thyme, rosemary, bay leaf, smoked paprika, black pepper, and salt. Bring everything to a gentle simmer, then reduce the heat to low and cover the pot.

Simmer until tender:

Let the stew cook low and slow for 45 to 50 minutes, until the beef breaks apart easily with a fork and the broth has thickened slightly.

Wilt the kale:

Remove the lid, stir in the chopped kale, and let it cook uncovered for 5 minutes until it softens and darkens.

Finish and serve:

Fish out the bay leaf, taste the broth, and adjust the salt if needed. Ladle into bowls and top with fresh parsley and a sprinkle of lemon zest if you want a little brightness.

Save

I served this to my dad the night before he left after visiting for a week. He ate two bowls without saying much, then asked if I had any containers he could take on the plane. He called from the airport to tell me TSA made him throw it out.

How to Store and Reheat

This stew keeps in the fridge for up to four days in an airtight container, and honestly it tastes better the second day once everything has had time to meld. Reheat it gently on the stove over low heat, adding a splash of broth or water if it's thickened too much. You can freeze it for up to three months, though the zucchini might soften more than you'd like when you thaw it.

Swaps and Variations

If you can't find turnip or just don't like it, radishes or cauliflower florets work beautifully and hold their shape. Lamb shoulder or chicken thighs make great substitutes for beef, though chicken cooks faster so check it around 30 minutes. For a pork-free version, skip the bacon and use ghee or extra olive oil, maybe add a pinch of smoked salt to bring back some of that smoky depth.

Serving Suggestions

This stew doesn't need much on the side, but a simple arugula salad with olive oil and lemon keeps things light and fresh. If you want to make it feel like more of a meal, serve it with keto-friendly bread or almond flour biscuits for dipping. A glass of dry red wine wouldn't hurt either, especially on a night when you have nowhere to be.

• Stir in a tablespoon of grass-fed butter right before serving for extra richness.
• Top with a dollop of sour cream or crème fraîche if you're feeling indulgent.
• Save the leftover broth to use as a base for another soup or to cook greens in later in the week.

Save

This is the kind of stew that makes winter feel less like something to survive and more like an excuse to stay inside and eat well. Make a big batch, share it if you want, and keep the rest for yourself when the week gets long.