This collagen-rich, super meaty Easy Keto Carnivore Beef Stew is slow-cooked in a crockpot. It pops with flavor from low-carb vegetables and herbs. The best part is that this stew is a deeply nourishing meal for any day of the week, freezer friendly and takes minimal prep work to put together.
With few simple modifications, it is quickly transformed into a carnivore stew, perfect for those interested in zero-fiber carnivore diet recipes.
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6 servings
2 pounds beef marrow bones
2 pounds chuck roast cubed
2 tbsp tallow or other cooking oil
6 cups bone broth
8 ounce mushrooms quartered
2 cups cauliflower chopped
1 large carrot chopped
1 large onion chopped
4 cloves garlic minced
2 tsp dried thyme
2 tsp salt
1 tsp ground black pepper
Turn the slow cooker on low and place the marrow bones in the center of the insert.
Cube the roast. Heat tallow in a large skillet over high heat. Arrange the meat in a single layer and sear evenly on all sides. Cook in batches if needed. Once cooked, add to the pot.
Rinse and chop all vegetables. Gather the herbs. Place everything all in the pot on top of the meat.
Pour broth over it all. Season with salt and pepper.
Cover and cook on low for 6-8 hours.
Use what you have on hand, this recipe is very forgiving! Do you have other vegetables in your fridge that need to get used up? Add them in. Chop the broccoli, zucchini, or cabbage and add to the pot. Parsley, oregano, or rosemary may also be added or substituted.
Mind your water line, if you add in a significant amount of extra vegetables, you may need to add more broth or water too.
Adapt this recipe for a carnivore diet by simplifying the ingredient list to marrow bones, stew meat, tallow, bone broth, and salt. Decrease the broth to 4 cups. Cook on low. Check after 6 hours.
Full of meat and the smoky spiciness of chipotle and ancho pepper that ramp up the heat to a perfect level, this quick and easy hearty Keto Texas Chili bursts with Texas-sized flavor.
Servings:6 Calories: 457 kcal
2poundsground beefor venison
1/4tspancho chili powder
1/4tspchipotle chili powder
1cupbeef bone broth
14.5ozcrushed fire roasted tomatoes
1Tbspapple cider vinegar
Add olive oil to dutch oven and heat on medium. Add onions and cook 3-5 minutes until translucent. Add garlic and cook an additional minute.
Add the ground beef/venison and cook until meat is fully browned, breaking up the meat as it cooks. About 8-10 minutes.
Add the next 11 ingredients through chipotle chili powder and mix well.
Add beef bone broth, fire roasted tomatoes, and bay leaf. Reduce heat to medium-low and simmer covered for 30 minutes, stirring occasional to make sure meat isn’t sticking to bottom of pan.
Add apple cider vinegar, lime juice, and chopped cilantro. Simmer uncovered for an addition 10 minutes or more for even better flavor. If chili thickens too much, add additional beef bone broth.
Serve with toppings like shredded cheddar cheese, diced onions, chopped cilantro, and sour cream as desired.
For the best taste and texture, simmer for an hour. Be sure to stir occasionally and watch to see if more beef broth is needed if chili thickens too much.
*Nutritional label does not include net carbs, so I’ve added that below.
Total Carbs: 10g Dietary Fiber: 3g NET CARBS: 7g
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.