Gluten Free Low Carb Beef Stew in a Dutch Oven

Small bowl filled with low carb beef stew with vegetables in the background on the a blue linen handkerchief.

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Gluten Free Low Carb Beef Stew in a Dutch Oven

Fork tender pieces of beef in a rich, flavourful sauce completely gluten-free and starch-free.

Course Dinner, Lunch, Main Course

Cuisine American, Canadian, French

Keyword boeuf bourguignon, dutch oven beef stew, keto beef stew, low carb beef stew, paleo beef stew

Prep Time 15 minutes

Cook Time 3 hours 20 minutes

Meat Resting Time 45 minutes

Total Time 4 hours 20 minutes

Servings servings

Calories 490kcal

Author Mira

Ingredients

1100 g chuck roast or chuck shoulder, chuck eye roast, short rib, bottom sirloin flap, fatty brisket
2 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 medium onion about 190g
2 small carrots about 230g
8 cloves garlic
15 brown mushrooms about 300g
4 sticks celery about 165g
20 green beans about 180g
2 turnips about 385g (or radishes, celeriac, rutabaga or celery root)
3 tbsp tomato paste
2 tbsp Worcestershire sauce or balsamic vinegar
365 ml dry red wine (Cabernet Sauvignon) or Pinot Noir, Merlot, Cabernet Sauvignon, or Syrah
1500 ml beef broth
3 bay leaves
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 tbsp Lakanto golden sweetener or Sukrin gold
1 tsp xanthan gum or guar gum, or tapioca starch/arrowroot for paleo
fresh parsley for garnish

METRIC - CONVERT TO US CUPS!!!

Instructions

Cut the chuck roast into big pieces, sprinkle the salt and pepper all over it and let it sit at room temperature for 30-60 minutes.
Preheat the oven to 180C/350F.
Cut the onion, carrots, celery, green beans and turnips.
Add the olive oil to a 7.25 Quarts/6.7L/28cm dutch oven and add a few of the beef chunks into the pot. Fry on all sides until golden brown. Repeat in small batches until all of the beef has been browned. Remove from the pot and set aside.
Add the chopped onions and garlic cloves to the pot and cook in the leftover olive oil for 3-4 minutes, stirring constantly.
Add the Worcestershire sauce to the onions and continue to cook for one more minute while scrapping off the brown bits off the bottom of the pot. Add the tomato paste and continue scrapping off the brown bits for another minute.
Add the beef chunks back into the pot and mix together.
Add the red wine, beef broth, bay leaves, rosemary, thyme and lakanto golden sweetener into the dutch oven and bring to a boil.
When it's boiling, cover and place in the oven for 1 hour.
**If you want to use a slow cooker, you would place all of the ingredients in it now and cook for 4 hours on high or 8 on low.**
Take the dutch oven out of the oven, take off the lid and sprinkle in the xanthan gum, a little at a time, while mixing carefully until it's all be incorporated.
Add all of the vegetables to the pot, mix, and cover. Place the dutch oven back into the oven and let cook for another 1.5-2 hours, depending on how soft you like your vegetables and meat. The meat will be fork tender after 2.5 hours so just check how tender you like it.
Once done cooking, remove from the pot and garnish with some fresh parsley. It's now ready to serve!

Notes

Here's a final recap of all the tips!

Do not use lean meat. Get some fatty pieces of meat with lots of marbling!
Use either a chuck, chuck roast, chuck shoulder, chuck eye roast, fatty brisket, short ribs or bottom sirloin flap to get fork-tender, juicy bites.
Let the chuck sit at room temperature before browning.
Brown your meat in batches to ensure an even sear and to get those delicious caramelized brown bits on the bottom of your pot.
Add an acid like balsamic vinegar, Worcestershire sauce or tomato paste to help scrape off those brown bits off the pot.
Use either turnips, radishes, celeriac, jicama or rutabaga instead of potatoes.
Use green beans or broccoli instead of green peas.
Use a teaspoon of xanthan gum or guar gum to thicken your stew.
Use a low carb dry red wine like the Pinot Noir, Merlot, Cabernet Sauvignon, or Syrah.

Nutrition