Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Servings: 6

Ingredients

For the Beef

• 2 pounds beef chuck roast, cut into 1½-inch cubes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil

For the Stew

• 2 tablespoons butter
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 celery stalks, sliced
• 8 ounces mushrooms, halved
• 1½ cups radishes, halved
• 2 cups cauliflower florets
• 2 tablespoons tomato paste
• 4 cups beef broth (low sodium)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon fresh parsley, chopped

Optional Thickener

• ¼ teaspoon xanthan gum (mixed with 1 tablespoon cold water)

Optional Garnishes

• Fresh parsley
• Fresh thyme
• Cracked black pepper

Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Sharp knife
• Cutting board
• Measuring cups and spoons

Instructions

Step 1: Season the Beef

Pat the beef cubes dry with paper towels to help them brown properly.

Season the beef evenly with:

• Salt
• Black pepper
• Garlic powder
• Onion powder

Let the meat sit at room temperature for about 15 minutes while preparing the vegetables.

Step 2: Brown the Beef

Heat the olive oil in a large Dutch oven over medium-high heat.

Working in batches, add the beef cubes in a single layer without overcrowding the pan.

Sear for 3–4 minutes per side, until deeply browned on all sides. Browning the beef develops rich flavor that will enhance the stew.

Transfer the browned beef to a plate and repeat with the remaining beef.

Step 3: Cook the Vegetables

Reduce the heat to medium and add the butter to the same pot.

Add the diced onion and celery, cooking for 5–6 minutes until softened.

Stir in the garlic and cook for 1 minute until fragrant.

Add the mushrooms and cook for another 5 minutes, stirring occasionally, until they release their moisture and begin to brown.

Mix in the tomato paste and cook for 2 minutes, stirring constantly to caramelize it slightly.

Step 4: Build the Stew

Return the browned beef and any accumulated juices to the pot.

Add:

• Beef broth
• Worcestershire sauce
• Dijon mustard
• Smoked paprika
• Dried thyme
• Dried rosemary
• Bay leaves

Stir well to combine.

Bring the stew to a gentle boil, then reduce the heat to low.

Cover with a lid and simmer for 1½ hours, stirring occasionally.

Step 5: Add the Vegetables

After the beef has become tender, stir in the halved radishes and cauliflower florets.

Cover and continue simmering for 25–30 minutes, or until the vegetables are fork-tender but not mushy.

Taste the broth and adjust the seasoning with additional salt and pepper if needed.

Step 6: Thicken the Stew (Optional)

If you prefer a thicker stew, whisk the xanthan gum with 1 tablespoon of cold water to create a smooth slurry.

Slowly stir the slurry into the simmering stew.

Cook for 3–5 minutes, stirring gently, until the broth thickens to your desired consistency.

Step 7: Finish and Serve

Remove the bay leaves and discard them.

Stir in the chopped fresh parsley just before serving for a burst of fresh flavor.

Ladle the stew into bowls and garnish with additional parsley, fresh thyme, and cracked black pepper if desired.

Serve hot and enjoy.

Serving Suggestions

Serve Keto Beef Stew with:

• Creamy cauliflower mash
• Buttered green beans
• Roasted Brussels sprouts
• Garlic sautéed spinach
• Keto biscuits
• A crisp green salad with olive oil vinaigrette

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze for up to 3 months. Cool completely before transferring to freezer-safe containers.

Reheating

• Stovetop: Warm over medium-low heat, stirring occasionally, until heated through.
• Microwave: Heat in 1-minute intervals, stirring between each interval.
• If the stew thickens too much during storage, add a splash of beef broth while reheating.

Tips for Success

• Use beef chuck roast, as its marbling becomes tender and flavorful during slow cooking.
• Brown the beef in batches to achieve a rich, caramelized crust instead of steaming the meat.
• Radishes are an excellent low-carb substitute for potatoes, becoming mild and tender as they cook.
• Add the cauliflower later in the cooking process to prevent it from becoming overly soft.
• Fresh herbs can be used in place of dried herbs for an even more aromatic stew.
• Allow the stew to rest for 10 minutes before serving so the flavors have time to meld together, making each bowl even more delicious.