Completely Keto Beef Stew

In the heart of a quaint village nestled in the rolling hills of the English countryside, there lived a chef named Eleanor. Known for her warm hospitality and unparalleled culinary skills, Eleanor’s small inn was a haven for travelers seeking comfort and nourishment after their long journeys. With a passion for creating dishes that not only warmed the soul but also adhered to her guests’ diverse dietary needs, Eleanor set out to craft a meal that would capture the essence of home-cooked comfort while respecting the principles of the ketogenic diet.

Inspired by the traditional beef stew she grew up loving, Eleanor embarked on a mission to recreate this classic dish with a keto twist. She hand-selected the finest cuts of stew beef, cutting them into generous cubes that would tenderize beautifully as they simmered. To thicken the stew without the use of flour, Eleanor turned to xanthan gum, a keto-friendly alternative that promised to lend the rich, velvety texture she desired.

Eleanor meticulously seasoned the beef with a blend of onion powder, garlic powder, Pink Himalayan Salt, and a touch of paprika, ensuring each piece was infused with flavor. In her cherished cast-iron pot, she browned the beef in olive oil, then added the aromatic Vidalia onions and crushed garlic, creating a base of flavors that would underpin the stew.

To the pot, Eleanor added an array of vegetables chosen for their depth of flavor and low carb content—portobello mushrooms, kabocha squash, thinly sliced carrots, vibrant red peppers, diced tomatoes, and chopped celery. Each ingredient was carefully considered to add complexity to the stew without compromising its keto-friendly nature.

Eleanor deglazed the pot with dry red wine, allowing the alcohol to cook off and leave behind a depth of flavor that perfectly complemented the beef. She then added beef stock, tomato paste, a hint of curry powder, coconut aminos, and black pepper, simmering the stew until the beef was melt-in-your-mouth tender and the vegetables were perfectly cooked.

The result was a Completely Keto Beef Stew that exceeded all expectations. Rich, hearty, and deeply satisfying, it was a dish that spoke of Eleanor’s culinary expertise and her commitment to offering her guests the comforts of home without the guilt. Served in the cozy dining room of her inn, with the fire crackling in the background, Eleanor’s keto beef stew became a testament to the idea that with a bit of creativity and care, traditional comfort food could be reimagined for any lifestyle.


Harlan Kilstein’s Completely Keto Beef Stew

Course: Main Course
Cuisine: American
Servings: 8
Calories: 437 kcal


  • 3 Pounds stew beef cut into 2 inch cubes
  • 1 Tsp Xanthan Gum
  • 1 1/2 Tsp onion powder
  • 1 1/2 Tsp garlic powder
  • 3 1/2 Tsp Pink Himalayan Salt
  • 1 Tsp Paprika
  • 5 Tbs Olive oil
  • 1 Vidalia onion cubed
  • 7 Cloves garlic crushed
  • 2 Cups portobello mushrooms whole
  • 1 1/2 Cups Kabocha squash cubed
  • 1 Carrot sliced thin
  • 1 Red pepper sliced into 1 inch pieces
  • 2 Tomatoes diced
  • 1 Tbs tomato paste no sugar added
  • 2 Stalks celery chopped small
  • 2 Cups dry red wine preferably Pinot Noir
  • 2 Cups beef stock no sugar added
  • 1/4 Tsp curry powder
  • 3 Tbs Coconut Aminos
  • 1 Tsp black pepper


  1. Using an Insta Pot set to Saute mode setting:
  2. Place beef in pot and brown beef for 3-5 minutes in the olive oil, remove and set on the side
  3. Saute onion for 3 minutes stirring constantly and then add beef to insta pot and mix well
  4. Add crushed garlic, tomato paste, whole portabella mushrooms, tomatoes, all spices and stir for a couple of minutes
  5. Add kabocha squash, carrot, red pepper and celery and stir again
  6. Slowly pour in wine and Xanthan Gum and keep stirring
  7. Add two cups or more of beef stock until liquid is covering over the beef
  8. Turn off saute mode and manually set timer for 20 minutes
  9. Serve over a cup of cauliflower rice per serving

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03/18/2024 02:17 am GMT
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