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Keto One-Pot Beef Stew Recipe
Is there any food more welcome on a cold winter day than beef stew? How about a stew you can feel good about? Our Keto one-pot beef stew leaves behind the traditional carbs in favor of more flavorful ingredients like herbs and bacon. Not to mention it only uses one pot! No fancy kitchen gadgets needed for this recipe! Just a pot, a knife, a spoon, and a healthy appetite. With 22 grams of protein per serving and only 3 grams net carbs, this low-carb stew is living proof that comfort food doesn’t have to be bad for you. It can be satisfying and healthy!
A Short History of Beef Stew
Stew has been around for millennia. According to the surviving evidence, the oldest location where we know that stew was made is in Japan, prior to the 8th century B.C.E. At that point in time, stews were generally cooking in animal skins or, in the case of Amazonian tribes on the other side of the world, in turtle shells.
There are stews made all around the world from Goulash in Hungary to Jjigae in Korea but the word ‘stew’ is believed to come from the Old French word estuier, which means to enclose. This is likely a reference to the cooking method.
Meat stews are often divided into “white” stews and “brown” stews. This refers to whether or not the meat is browned before the liquid is added. Our stew is “brown,” since the bacon and beef are browned at the beginning, before the other ingredients are added.
How to Adapt This (Or Almost Any) Stew to the Crockpot
Stew is the perfect crockpot dish because it was designed to cook low and slow. Read on for some simple tips to ensure that your crockpot stew tastes amazing every time.
1. Reduce liquid – The lid on a crockpot is designed with a tight seal so that steam cannot easily escape. This ensures that meat remains juicy, but it also means that not as much liquid is needed in your recipe. A good rule of thumb is to you 20% less liquid in the crockpot than on the stove or in the oven.
2. Don’t skip the browning – It can be tempting to just throw everything into the crockpot and have done with it, which you can definitely do in a pinch, but taking the time to brown the meat before adding it to the crockpot adds a welcome depth of flavor.
3. Add fresh herbs last – This one may seem like a no brainer but if you’re using any fresh herbs, add them right before the end of cooking even if you normally add them earlier when cooking on the stove. This will keep the flavor fresh and bright.
Where’s the Beef? More Low Carb Beef Recipes
A hearty low-carb stew for the long winter
- 2 Tablespoons (30 ml) avocado oil, to cook with
- 2 cups (480 ml) of cold water
- 1 lb (450 g) beef stew meat (cubes)
- 4 slices of bacon, diced
- 1 onion, diced
- 2 stalks of celery, roughly chopped
- 1 carrot, peeled and roughly chopped
- 2 sprigs of thyme, whole
- 4 bay leaves
- Salt and pepper, to taste
- Add avocado oil to a large pot and brown the beef and bacon on high heat. Then add in the onion and let it brown for a few minutes as well.
- Pour in the water and bring to a boil.
- Then add in the celery, carrot, thyme, bay leaves, and season lightly with salt.
- Simmer with the lid on for 60 minutes until the meat is tender. Remove the bay leaves and thyme stalks.
- Season with additional salt and pepper to taste.
- Garnish with any remaining thyme leaves.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Calories: 505
- Sugar: 2 g
- Fat: 44 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g