Keto Low Carb Beef Stew

overhead picture of stew and turnip mash

Healthy, filling and totally delicious, this is one keto beef stew recipe that you’ll come back to time and time again. At the end of a cold winter’s day, there’s nothing quite as satisfying as a steaming hot bowl of hearty beef stew.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings People

Calories 539kcal

Author Savory Thoughts

Ingredients

4 Tbsp. Olive Oil
1 Large Turnip Peeled and cut into 1-inch pieces
3 Large carrots
1 Onion Chopped fine
3 Garlic cloves Minced
6 Tbsp. Tomato paste
4 Lbs. Boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch pieces. Or use 2 lbs. chuck-eye roast and 2 lbs beef neck pieces as used in this recipe.
2 ½ Cups Water
2 ½ Tsp. Kosher salt
1 Tsp. Ground pepper
4 Thyme sprigs Fresh
2 Tbsp. Dried parsley flakes
½ Keto wheat flour
2 Bay leaves

Instructions

In the instant pot, click on Sautee and set the timer to 30 minutes. Add the oil, and once heated, add the onions, turnip, and carrots. Cook for 5 minutes. Then add the garlic.
Add in the tomato paste. Stir. Then add the meat. Stir. Add the water and the flour. Stir. Then add the salt and pepper, and herbs. Cover and turn the knob to sealing.
Click on cancel then press pressure cook and adjust the timer to 50 minutes. Click on high.
Serve warm with desired side.

Video

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

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Depending on the instant pot you have, you may receive a burn signal. If you do, quick release by turning the knob, stir the stew from the bottom, and return to cooking.

*** Calories are estimated per serving only.

Nutrition