Keto Italian Beef Stew
A simple stew with chunks of beef and tomatoes, this keto Italian beef stew is a hearty stew to serve when the cold weather signals you to make some soup.
6
Servings
448
Calories
31.3g
Fat
30.1g
Protein
6.2g
Net Carb
7.9g
Total Carbs
Keto Italian Beef Stew Recipe Video
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Keto Beef Stew Ingredients
2 pounds beef stew meat - 3 tablespoons olive oil
- 1/2 onion, diced
- 2 celery ribs, sliced
- 2 oz sliced carrots
- 6 garlic cloves, minced
- 8 mushrooms, sliced in half
- 3 tablespoons almond flour
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1 (14.5oz) can diced tomatoes
- 2 bay leaves
Keto Italian Beef Stew Directions
-
Heat olive oil
Season stew meat with salt and pepper on all sides. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat.
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Sear beef
Add half of the beef to the Dutch oven and cook, stirring frequently, until lightly browned on all sides. Transfer to a plate and set aside. Repeat with 1 tablespoon of olive oil and remaining beef. Don't add all the beef at once or else the beef will steam and not cook.
-
Add some vegetables
Remove beef from Dutch oven. Add in remaining olive oil and add onion, celery and carrots. Cook until slightly softened (about 2-3 minutes).
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Add more veggies
Add in garlic and mushrooms and cook until fragrant (about 30 seconds).
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Deglaze
Sprinkle in almond flour and stir for 30 seconds. Add wine and deglaze by scraping the brown bits from the pan.
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Cook
Stir in chicken broth and diced tomatoes. Add in bay leaves. Cover and place pot in a 300 degree oven. Cook for 1 1/2 hours or until the beef is tender.
I made the Low Carb Italian Beef Stew Recipe.
It was fabulous! I added a little more meat as we are hearty eaters. And a garden salad in the side. Very good!
Delicious! I love carrots so I did add some. Definitely will be making this again. The wine really gives it great flavor.
Annie, I am wondering— can make this in a crock pot? For How long? Are there any vegetables that should go in later, since they get mushy?
I plan to sauté the beef…etc. and then add liquids and let it cook.
I would sauté the beef first, like you said, deglaze the pan and add almond flour. Then add to the slow cooker with the broth, diced tomatoes and bay leaves. Cook for 6 hours. Add vegetables and cook for another 1-2 hours. You might be able to get away with add the carrot, celery and onion in with the meat, but it depends on if mushy vegetables bother you. It wouldn’t bother me and that’s probably what I would do.
Hi Annie, I just put it in the crockpot. Thanks for your help. We will put it to cook in the morning. It’s really hot here, and now we won’t be heating up the kitchen.
Why is this called Italian beef stew? What makes it Italian? I don’t see any Italian seasonings. I might add some
The tomatoes 🙂 But you can add Italian seasoning if you would like.
Annie,
It was delicious! We are having leftovers tonight.
Although I added the vegetables in the beginning, I went ahead and added another batch toward the end. The carbs can’t be that much, but they added a lot to the dish.
Thank you ever so much! We love your recipes. I love your matter-of-fact style
Love, Love this. So much flavor! Im going to make this again.
I would like to make it in my instant pot. Any special instructions? How long to cook?
Saute beef in the instant pot with some oil to sear all edges. Then add remaining ingredients and pressure cook high for 25 minutes. Let pressure release naturally for 10 minutes before releasing remaining pressure by pressing or turning the valve.
Hi, Annie.
Do you think a 4.5 qt, round crock pot would be big enough to hold all these ingredients in?
It is just me, myself and I at home so I recently bought just a 4.5 qt and am barely learning how much will fit in it.
Thanks,
I want to make your beef stew recipe.
It should be big enough to hold all of the ingredients. This recipe doesn’t use that much chicken broth.