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Keto Crockpot Beef Stew Meal Prep Recipe

Gluten Free
Lunch
Main Dishes
★★★★☆
4.5/5
(2458 reviews)
By Zylo Nutritionist Team
Keto Crockpot Beef Stew Meal Prep
Zylo Recipes

Description

Imagine a comforting bowl filled with tender morsels of beef, simmered to perfection in a rich, savory broth. This hearty beef stew is the epitome of comfort food, perfect for warming you from the inside out on a chilly evening. With minimal hands-on time, this recipe allows you to create a deeply flavorful dish that tastes like it has been simmering for hours.

The beef, browned to enhance its natural richness, becomes incredibly tender as it slow-cooks, practically melting in your mouth with each bite. The broth, infused with the essence of savory vegetables and aromatic herbs, is both robust and deeply satisfying. Instead of traditional potatoes, this recipe uses celery root, a wonderful alternative that offers a similar texture and subtly sweet flavor, while keeping the dish lighter and more wholesome.

The celery root absorbs the flavorful broth beautifully, becoming soft and yielding. To complete this comforting meal, a smooth and creamy cauliflower mash accompanies the stew. Prepared simply by boiling cauliflower until tender and then blending it with butter and seasonings, the mash provides a light and fluffy counterpoint to the richness of the stew.

The cauliflower's mild flavor allows the stew's savory notes to shine through. A touch of xanthan gum, added towards the end of the cooking time, thickens the broth to a luscious consistency, coating the beef and vegetables in a velvety sauce. Feel free to adjust the amount to your preference, or omit it entirely for a thinner broth.

This stew is not only delicious but also incredibly convenient. It's an excellent choice for meal prepping, as the flavors meld and deepen overnight, making it even more flavorful the next day. Prepare a large batch on the weekend and enjoy comforting, home-cooked meals throughout the week.

This stew is a delightful and satisfying way to nourish yourself and your loved ones, providing warmth, comfort, and a burst of savory flavors with every spoonful.

Preparation Time

Prep Time
10 min
Cook Time
8 h 20 min
Total Time
8 h 30 min

Nutrition Information

Per 1 container serving
C
Calories
598 Kcal
C
Carbs
12 g
Fi
Fiber
4 g
Sugar
5 g
P
Protein
53 g
C
Fats
42 g
Saturated Fats 18 g
Unsaturated Fats 20 g
Cholestrol 155 mg
Sodium 780 mg
Potassium 1100 mg
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Ingredients

    1.
    Extra virgin olive oil
    Extra virgin olive oil
    1 tbsp
    2.
    Beef stew meat, chuck, no visible fat eaten
    Beef stew meat, chuck, no visible fat eaten
    500 g
    3.
    Beef broth
    Beef broth
    1.5 cup
    4.
    Red onion
    Red onion
    0.25 small
    5.
    Carrots, raw
    Carrots, raw
    0.5 medium - 6" to 7" long
    6.
    Celeriac (celery root), raw
    Celeriac (celery root), raw
    150 g
    7.
    Tomatoes, Diced, Canned
    Tomatoes, Diced, Canned
    0.25 cup
    8.
    Garlic, fresh
    Garlic, fresh
    1 clove
    9.
    Salt
    Salt
    1.25 tsp
    10.
    Black pepper
    Black pepper
    0.63 tsp
    11.
    Bay Leaf
    Bay Leaf
    1 leaf
    12.
    Fresh thyme
    Fresh thyme
    3 Sprig
    13.
    Xanthan Gum, Baking & Cooking Aid
    Xanthan Gum, Baking & Cooking Aid
    0.25 tsp
    14.
    Parsley
    Parsley
    2 tbsp, chopped
    15.
    Cauliflower
    Cauliflower
    300 g
    16.
    Butter
    Butter
    1 tbsp

Instructions

    1.
    Place a cast-iron skillet over high heat and drizzle the olive oil. Add the beef cubes and spread them into one layer. Let them sear for 4-5 minutes per side until browned on both sides. Transfer the beef to the crockpot and pour the beef stock into the skillet and scrape the caramelized remainings.
    2.
    Chop the onion and carrot, cut the celery root into 1-inch cubes, mince the garlic and add them to the beef. Add the diced tomatoes, 1 tsp of salt, ½ tsp of pepper, thyme sprigs, and bay leaf. Pour the beef broth from the skillet, and mix everything.
    3.
    Cook the stew for 3-5 hours on high heat or 6-8 hours on low heat. At the last 15 minutes of cooking, mix the xanthan gum with 1 tbsp of water, then add it to the stew. Give it a stir and let it finish cooking. Take the bay leaf and the thyme sprigs out, and taste to adjust seasoning if needed.
    4.
    While the stew is cooking, prepare the cauliflower mash. Boil the cauliflower for 10 minutes until very tender. Strain the cauliflower in a colander and press to squeeze out excess water.
    5.
    Transfer the cooked cauliflower to a bowl. Add the butter, ¼ tsp of salt, and 1/8 tsp of pepper. Using a hand blender, blend the cauliflower until smooth.
    6.
    Portion out the cauliflower mash into 4 microwave-safe containers and spread. Divide the beef stew into the containers, and sprinkle with the chopped parsley. Let the food cool completely, then secure the lids and transfer the containers to the fridge. When ready to serve, microwave one container for 1-2 minutes, or until warm.