Keto Beef Stew

Ingredients

2 lb Beef chuck stew meat (cut into 1-inch pieces)

1/2 tsp Sea salt

1/4 tsp Black pepper

2 tbsp Olive oil (divided)

1 medium Onion (diced)

2 medium Carrots (peeled, sliced into 1/4-inch-thick-circles) omit for Primal

2 cloves Garlic (minced)

1 tsp Italian seasoning

1 lb Celery root (weight peeled & cubed; from ~1.5 lb with peel and stems)

6 cups Beef bone broth

1 14.5-oz can Diced tomatoes

2 medium Bay leaves

Directions

Tap on the times in the instructions to start a kitchen timer.
In a large bowl, season the beef chunks with salt and pepper.
(It will be a light amount because the broth will be salty.)
Heat a tablespoon of oil in a large Dutch oven over medium heat.
Add the beef in a single layer.
(Work in batches if you can't get the beef in a single layer on the bottom of the pan.)
Sear for about 8-10 minutes total per batch, moving only every few minutes after each side has well browned.
Remove the beef and set aside on a plate.
Heat another tablespoon of oil in the same Dutch oven.
Add the onions and carrots.
Saute for about 10 minutes, until soft and lightly browned.
Add the garlic and Italian seasoning.
Saute for about a minute, until fragrant.
Place the beef back into the pot.
Add the broth, diced tomatoes, and whole bay leaves.
Scrape any browned bits from the bottom of the pot.
Bring the keto beef stew to a boil, then reduce heat to medium-low, cover, and simmer for 45-60 minutes, until beef is tender.
Add the celery root.
Increase heat to bring to a boil again. Cover and simmer for about 15 minutes, until tender.
Remove the bay leaves.
Adjust salt and pepper to taste if needed.

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