Slow-Cooked Beef & Vegetable Stew
A rich, savory stew with tender beef, mushrooms, and celery in a creamy herb-infused broth. This french-inspired keto ready in about 140 minutes pairs beef chuck, cremini mushrooms, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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
- 12 oz beef chuck
- 1 cup cremini mushrooms
- 2 celery stalks
- 1.5 cups bone broth
- 1/2 cup heavy cream
- 1 tbsp fresh thyme
- 1/2 tsp dried rosemary
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat beef dry, season with salt and pepper, and sear in olive oil in a heavy pot over medium-high heat for 3-4 minutes per side until browned. Remove beef and set aside.
- Step 2: Add mushrooms and celery to the pot, cook for 5 minutes until softened. Stir in thyme and rosemary.
- Step 3: Return beef to pot, pour in bone broth, and bring to a gentle simmer. Cover and cook on low heat for 2 hours until beef is fork-tender.
- Step 4: Stir in heavy cream and simmer uncovered for 5 minutes until slightly thickened. Remove from heat and let rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef & Vegetable Stew take to make?
Total time is about 140 minutes (15 min prep + 125 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 & Vegetable Stew?
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 from drying out.
Can I substitute ingredients in Slow-Cooked Beef & Vegetable Stew?
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 & Vegetable Stew for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 & Vegetable Stew?
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.
What others are saying
- ★★★★★
Perfect for chilly evenings—my keto meal prep just got upgraded. The garlic and thyme infusion made it feel luxurious, not restrictive.
- ★★★★★
This stew was a family hit! The slow-cooked beef was fall-off-the-bone tender, and I loved how the keto-friendly veggies held their shape without getting mushy.
- ★★★★☆
Loved the depth of flavor, but I needed to add extra rosemary since it was slightly bland. Still, the slow cooker made it effortless.
