Creamy Beef Stew (Keto, Low-Carb, Gluten-Free & Grain-Free)
This creamy beef stew recipe is perfect for a cold winter's day. It tastes delicious topped with a dollop of paprika butter and a side salad.
Equipment
- Crock Pot
- Large Skillet
- Measuring Spoons
- Measuring Cups
- Cutting Board
- Sharp Knife
Ingredients
- 2 Pounds Beef Stew Meat or Chuck Roast, cubed
- 1 Tsp Himalayan Pink Salt
- 1 Tsp Garlic Powder
- 4 Tbsp Butter or Avocado Oil, to Coat Skillet (divided)
- 2 Carrots, sliced
- 1 Onion, chopped
- 3 Garlic Cloves, Minced (or 1 Tbsp)
- 8 Ounces Mushrooms, sliced
- 1 Tbsp Coconut Aminos
- 1 Cup Heavy Whipping Cream
- 1 Tbsp Dried Rosemary
- 1 Tsp Paprika Powder
- 3 Juniper Berries (or 1 Bay Leaf)
- 1 Pound Celeriac (Celery Root), peeled & cubed
Instructions
- Season cubed beef with salt and garlic powder.
- Coat large skillet with 2 tablespoons of melted butter or avocado oil. Fry meat until it is well seared. Transfer to crock pot.
- Add all vegetables and minced garlic to the skillet, except the celery root. Fry in beef juices for a few minutes over medium-high heat. Transfer to crock pot.
- Add all remaining seasonings, coconut aminos, and heavy whipping cream to the crock pot. Set the crock pot on LOW and cook for 6 to 8 hours.
- Approximately 30 to 45 minutes before stew is done, fry the celery root in a skillet in the remaining 2 tablespoons of butter, until golden brown. Season with additional salt and garlic powder, if desired. Transfer to crock pot.
- Continue to cook the stew on LOW for an additional 15 to 20 minutes.
- Serve plain or with a dollop of paprika butter and a side salad.
Notes
Nutrition Facts (SparkPeople.com)
4 Servings
Amount Per Serving:
- Calories 805.2
- Total Fat 52.2 g
- Saturated Fat 26.7 g
- Polyunsaturated Fat 1.0 g
- Monounsaturated Fat 8.4 g
- Cholesterol 275.0 mg
- Sodium 591.8 mg
- Potassium 536.3 mg
- Total Carbohydrate 21.2 g
- Dietary Fiber 4.8 g
- Sugars 5.4 g
- Protein 65.2 g