Ingredients:

  • 5 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 2 Tbsp Olive Oil or Avocado Oil
  • Salt and Black Pepper to taste
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 3 medium Celery Stalks, roughly chopped
  • 4 medium Carrots (optional), thickly sliced
  • 1 lb Turnips or Rutabaga, peeled and cut into 1-inch chunks
  • 8 oz Cremini or Button Mushrooms, halved or quartered
  • 4 cups low sodium Beef Broth
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce (or coconut aminos)
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 2 large Bay Leaves
  • 1 tsp Xanthan Gum
  • 2 Tbsp Cold Unsalted Butter, cubed (optional)
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Pat beef cubes completely dry. Season generously with salt, pepper, onion powder, and garlic powder.
  2. Heat oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Sear the beef in batches until nicely browned on all sides. Transfer seared beef directly to the slow cooker insert.
  3. Add the celery, carrots (if using), and turnips/rutabaga to the slow cooker over the beef.
  4. In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce (or aminos), thyme, and rosemary. Pour this mixture over the beef and vegetables. Add the bay leaves.
  5. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, until the beef is fall-apart tender.
  6. During the last 30 minutes of cooking (or 1 hour before finishing if cooking on HIGH), stir in the mushrooms.
  7. Once cooked, remove the bay leaves. If the stew is too thin, create a slurry by whisking the xanthan gum with 2 tablespoons of cold water until smooth. Slowly stir this slurry into the hot stew until the gravy thickens.
  8. Stir in the cold butter cubes (if using) until melted for extra richness. Taste and adjust salt and pepper as needed.
  9. Garnish generously with fresh parsley before serving. This Keto Crockpot Beef Stew pairs well with keto biscuits or cauliflower mash.