Keto Beef Stew with Turnips and Mushrooms

Why This Is Strictly Keto

Turnips replace potatoes with a fraction of the carbs, and the broth gets its body from slow-simmered beef and tomato paste rather than flour or cornstarch. Every ingredient is a whole food.

Ingredients

• 2 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
• 2 tablespoons tallow, ghee or avocado oil
• 1 small yellow onion, diced
• 3 stalks celery, sliced
• 1 small carrot, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups beef bone broth
• 2 medium turnips (about 12 ounces), peeled and cubed
• 8 ounces cremini mushrooms, quartered
• 1 cup Brussels sprouts, halved
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Chopped fresh parsley, to serve

Instructions

1. Season and sear: Pat the beef dry and season with salt and pepper. Brown in batches in a large Dutch oven with the tallow over medium-high heat, then set aside.

2. Build the base: Sauté the onion, celery and carrot in the same pot for 5 minutes, then stir in the garlic and tomato paste and cook for 1 minute.

3. Simmer: Return the beef to the pot, add the bone broth, thyme and bay leaf, scraping up the browned bits. Bring to a boil, cover and simmer on low for 90 minutes.

4. Add the vegetables: Stir in the turnips, mushrooms and Brussels sprouts and simmer, partially covered, for another 45 to 60 minutes until the beef is fork-tender.

5. Finish: Remove the thyme and bay leaf, taste and adjust the seasoning, and serve topped with parsley.

Nutritional Info (per serving, approximate)

Tips

• Brown the beef in batches; crowding the pot steams the meat instead of searing it.
• Add the turnips late so they stay in distinct cubes instead of dissolving into the broth.
• The stew tastes even better the next day — it also freezes well for up to 3 months.