This low-carb beef stew recipe requires just 15 minutes of preparation! It's super easy to make, whether in an Instant Pot or on the stovetop. It’s loaded with low carb veggies including radishes, celery and mushrooms and tender beef chuck roast. Seasoned simply with Italian seasoning for added depth of flavor.
Prep chuck roast as noted and season with salt and pepper. Set aside.
Prep radishes and celery and as noted. Set aside.
Mix beef broth and tomato paste together in a bowl or container. Set aside.
Heat a large pot or dutch oven over medium heat and add 1 tbsp of ghee. Once the pot is shimmering, add in beef cubes to cover the bottom of the pot (you may need to do two batches). Cook and brown the beef cubes for about 2 minutes per side. Remove and place on a plate.
Add another tbsp of ghee to the pot. Add in the radishes, celery and Italian seasoning and cook, stirring frequently, for 3 minutes.
Pour the broth mixture into the pot, scraping up any remaining bits from the bottom of the pot.
Add the beef pieces into the pot. Bring to a boil and reduce heat to a simmer. Simmer for 30 minutes.
After 30 minutes of simmering, carefully remove 1/2 to 1 cup of broth from the stew with a spoon or measuring cup. Place the broth in a bowl and add in 1 tbsp arrowroot starch. Whisk well to mix the starch in completely. Don't leave any clumps in the mixture.
Add the broth/starch mixture back into the pot, along with the mushrooms. Simmer for another 10 minutes or until the beef is tender, stirring occasionally.
For the Instant Pot:
Prep ingredients as noted in steps 1-3 above.
Press the "Saute" button on the Instant Pot and add 1 tbsp of ghee. Once the pot is shimmering, add in beef cubes to cover the bottom of the pot (you may need to do two batches). Cook and brown the beef cubes for about 2 minutes per side.
Once all the beef is cooked, press the "cancel" button and add the beef back in to the Instant Pot. Add the beef broth/tomato paste mixture, radish, celery and Italian seasoning to the Instant Pot.
Secure the lid on the Instant Pot and close the pressure valve. Press the “manual” button (or “pressure cook” button) and set the time to cook for 25 minutes at high pressure. Once the time is up, quick release the pressure. Press the "cancel" button.
Carefully remove the lid from the Instant Pot. Carefully remove 1/2 to 1 cup of broth from the stew with a spoon or measuring cup. Place the broth in a bowl and add in 1 tbsp arrowroot starch. Whisk well to mix the starch in completely. Don't leave any clumps in the mixture.
Press the "Saute" button. Add the broth/starch mixture from the step above back into the pot, along with the mushrooms. Simmer for another 10 minutes or until the mushrooms are tender and the stew has thickened, stirring occasionally.
Notes
The total cooking time is approximately the same whether you cook this recipe in the stovetop or Instant pot.
Nutrition facts are per serving and are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.