This comforting stew has tender chunks of beef, colorful veggies, and a savory broth — all without potatoes or flour!
Ingredients
For the Stew:
2 lbs beef stew meat (chuck roast, cubed)
2 tbsp olive oil or avocado oil
1 small onion, chopped
2 cloves garlic, minced
2 cups beef broth (low sodium)
1 tbsp tomato paste
1 tbsp Worcestershire sauce (or coconut aminos for paleo/keto)
1 cup chopped celery
1 cup chopped bell peppers (mixed colors)
1 cup chopped turnips or radishes (great potato substitute!)
½ cup chopped carrots (optional, adds minimal carbs)
1 tsp paprika
½ tsp thyme
½ tsp rosemary
Salt and pepper, to taste
For Thickening (optional):
½ tsp xanthan gum (or 1 tbsp almond flour mixed with water)
Instructions
Brown the Beef:
In a large pot or Dutch oven, heat olive oil over medium-high.
Add beef cubes, season with salt and pepper, and sear on all sides until browned. Remove and set aside.
Sauté Aromatics:
In the same pot, add onions and garlic. Cook until fragrant (about 2 minutes).
Add Veggies & Liquids:
Stir in celery, bell peppers, and turnips (or radishes).
Add tomato paste, Worcestershire sauce, and beef broth. Mix well.
Simmer:
Return beef to the pot, bring to a boil, then reduce heat to low.
Cover and simmer for 1½–2 hours, or until beef is tender.
Thicken (Optional):
If you want a thicker stew, whisk in xanthan gum or almond flour slurry during the last 10 minutes.
Season & Serve:
Taste and adjust seasonings. Garnish with fresh herbs or chopped green onions if desired.
Nutrition (per serving, makes 6 servings):
Calories: 330
Net Carbs: 5g
Protein: 30g
Fat: 22g
enjoy your mael