Beef Stew with Mushrooms (keto)

Beef Stew with Mushrooms (keto)
  • 2 tbsp bacon grease or cooking fat of your choice
  • 3lbs beef, top sirloin, cut into 1/2" cubes
  • 1/2 medium onion, diced
  • 3 stalks celery, diced
  • 1 medium sized carrot, peeled and diced
  • 8oz sliced mushrooms
  • 2 tbsp fresh thyme leaves (or 2 tsp dried)
  • 3 cloves garlic, crushed or minced
  • 2 tsp smoked salt or salt of your choice
  • 1 tsp black pepper
  • 1 bay leaf
  • 1 tsp granulated onion
  • 1/2 tsp Tony Chachere's Creole seasoning
  • 4 cups beef broth
  • 3 tbsp beef gelatin (for thickening, optional)
  • 2 tbsp red wine vinegar or apple cider vinegar
  • 3 tbsp fresh parsley, finely chopped
  1. Heat your dutch oven on the stove over medium high heat or choose Sear/Saute on your Precision Dutch Oven.

  2. Once preheated, add in the bacon grease.

  3. Working in batches, brown the beef and remove each batch from the pan with a slotted spoon.

  4. In the remaining drippings, saute the onion, celery and carrot until the onion becomes translucent, about 3 minutes.

  5. While the vegetables are sauteing, whisk together the broth, gelatin and vinegar in a separate bowl and set aside.

  6. Add the mushrooms to the pot and saute for another 2 minutes.

  7. Add in the thyme, garlic, salt, pepper, bay leaf, granulated onion and creole season and saute until the garlic and herbs become fragrant, about 1 minute.

  8. Add the broth mixture to the pot and stir together.

  9. Bring the soup up to a boil and then turn the heat down to medium low or set the temp to 315 degrees.

  10. Allow to simmer lightly, uncovered, for 1 and 1/2 hours or until the meat is cooked to your desired tenderness. Check the stew often and add more water or broth if needed.

  11. When the meat is done to your liking, remove from the heat, stir in the fresh parsley, serve and enjoy!

Recipe Notes

Slow Cooker instructions: After all of the ingredients are in the slow cooker, cook on high for 4-6 hours or on low for 6-8 hours.


Instant Pot instructions: After all of the ingredients are in the Instant Pot, lock the lid and select Pressure Cook (high). Set the time for 30 minutes. When cooktime is finished allow the pressure to release naturally for 10 minutes before quickly releasing the rest of the pressure and opening the lid. 


This recipe makes eight 8oz servings

Calories and Macros:

1 Serving = 409 calories

4.8g total carbs

1.3g fiber

42.7g protein

23.7g fat