Keto Cheesy Beef Stew Recipe
One of the easiest ways to stay on track with eating Keto is to make sure that you plan ahead. This recipe for Keto Cheesy Beef Stew is so simple that it can be made ahead and refrigerated or frozen for eating later if you wish. Not only is it simple to make on the stove, but you can also throw it in a crock pot and let it cook throughout the day too if you prefer (just season and brown the meat before tossing it in).
You can also just eat the beef stew without broiling the Swiss Cheese on top if you prefer, but we enjoy the melted cheese flavor as well as the added fats that it brings to the meal. If you want even more substance to the stew, you could substitute the Dried Minced Onion for some actual White Onion and just adjust the amount you want accordingly.
Despite some people thinking that carrots aren’t keto-friendly. that is just a myth though you do not usually want to consume too much of it in one sitting. An entire Medium Carrot only has a few net carbs so it’s not as bad as most people think.
KETO CHEESY BEEF STEW
EASE OF PREPARATION: Easy
PREP TIME: 20 Minutes
COOKING TIME: 1 Hour 30 Minutes
TOTAL TIME: 1 Hour 50 Minutes
- 1 Pound Grass-Fed Beef Chuck Roast
- 2 Cups Kettle & Fire Beef Bone Broth
- 6 Ounces Mushrooms
- 6 Slices of Swiss Cheese
- 1/2 Cup Dry Red Wine
- 2 Slices Uncured Bacon
- 1 Medium Carrot
- 1 Celery Stalk
- 2 Tablespoons Dried Minced Onion
- 1 Tablespoon Olive Oil
- 2 Cloves Garlic (Pressed)
- 2 Bay Leaves
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Xanthan Gum
- 1 Teaspoon Pink Himalayan Salt
- 1/2 Teaspoon Black Pepper
- Begin by preparing the Grass-Fed Beef Chuck by cutting it into chunks that are about 1 inch cubes. Slice the celery fairly thin (as desired), then half the carrot lengthwise and cut into pieces of desired thickness.
- Place a Dutch Oven over Medium-High heat and add 1 Tablespoon of Olive Oil or other preferred keto-friendly cooking oil and bring up to temp.
- Add 1 Pound of Grass-Fed Beef Chuck, season with Pink Himalayan Salt and Black Pepper, then brown for about 5 minutes.
- Reduce the heat down to Medium and then add in 2 Cloves of Garlic (Pressed), and 2 Tablespoons Dried Minced Onion. Stir and cook for about 1 minute.
- Add in the Celery and Carrot, and cook on Medium heat for about 15 minutes, until tender.
- Sprinkle in 1 Teaspoon of Xanthan Gum to thicken up the rendered juices from the Beef and vegetables.
- Pour in 1/2 Cup Dry Red Wine of choice, and 2 Cups of Kettle & Fire Beef Bone Broth, and stir.
- Bring the heat back up to Medium-High and bring the contents of the Dutch Oven to a nice simmer.
- Add 1 Teaspoon Dried Thyme, and 2 Bay Leaves. Cover with lid and simmer for about 1 hour.
- In a separate Frying Pan over Medium-High heat cook 2 slices of Uncured Bacon, then chop it into small pieces. Reserve the Bacon Grease in the frying pan.
- Add 6 Ounces of sliced Mushrooms to your Frying Pan and cook until softened.
- Sprinkle the chopped Uncured Bacon into the Mushrooms and stir them together to incorporate the bacon flavor into the Mushrooms. Then transfer ingredients into the Dutch Oven with the simmering stew.
- Stir the stew together, and then it is ready to serve.
- Set the Oven to Broil.
- Place the individual servings of Stew into oven-safe bakeware and top each bowl with a slice of Swiss Cheese. Place the bowls into the oven, either directly onto the rack or use a large baking dish to hold multiple dishes together if you prefer.
- Once the Swiss Cheese on the top has bubbled, it is ready to serve.