Keto Beef Stew
Keto Beef Stew
Soups and Breads
Ingredients
- 2 lb. beef chuck roast, cut into 1" piece4s
- Kosher salt & freshly ground black pepper
- 2 tablespoons Fustini's Medium SELECT olive oil
- 8 oz baby Bella mushrooms, sliced
- 1 small onion, chopped
- 1 medium carrot, peeled and cut into rounds
- 2 stalks celery, sliced
- 3 garlic cloves, minced
- 2 tablespoons Fustini's Thyme balsamic
- 1 tablespoon tomato paste
- 6 cups beef broth
- 1 teaspoon fresh thyme
- 1 teaspoon chopped rosemary
Directions
- Pat beef dry with a paper towel and season well with salt and pepper. In a large Dutch oven or pot over medium heat, heat olive oil. Working in batches, add beef and sear all sides, about 3 minutes per side. Remove meat from the pot and repeat with remaining beef until all are cooked. Add more olive oil as needed.
- To the same pot, add the mushrooms and cook until golden, 5 minutes. Add onion, carrot, celery and cook until softened, 5 minutes more. Add garlic and cook for 1 minute. Add tomato paste to coat all vegetables. Deglaze the pan with balsamic and then add the beef stock and herbs. Return the beef to the pot, season with salt and pepper to taste. Bring stew to a boil and reduce heat to a simmer. Simmer for 50-60 minutes until beef is tender.
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