Slow-Cooked Beef and Mushroom Stew with Rosemary
A hearty low-carb beef stew simmered slowly with earthy mushrooms and fragrant rosemary, perfect for comforting keto meals. This french-inspired keto ready in about 435 minutes pairs beef chuck, cubed, button mushrooms, sliced, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb beef chuck, cubed
- 8 oz button mushrooms, sliced
- 2 cups beef broth
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 sprigs fresh rosemary sprigs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp tomato paste
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb beef chuck cubes and brown on all sides for about 5 minutes, then transfer to slow cooker.
- Step 2: In the same skillet, add 1 diced medium onion and sauté for 3 minutes until translucent, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
- Step 4: Add 8 oz sliced button mushrooms and cook for 4 minutes until they release moisture and begin to brown.
- Step 5: Transfer onion, garlic, tomato paste, and mushrooms to the slow cooker with the beef. Pour in 2 cups beef broth, add 2 fresh rosemary sprigs, 1 tsp salt, and 1/2 tsp black pepper.
- Step 6: Cover and cook on low heat for 7 hours until beef is tender and flavors meld.
- Step 7: Remove rosemary sprigs before serving the stew hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef and Mushroom Stew with Rosemary take to make?
Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef and Mushroom Stew with Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Mushroom Stew with Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef and Mushroom Stew with Rosemary for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef and Mushroom Stew with Rosemary?
French keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
