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You don’t have to give up pot roasts and stews simply because you eat keto!  Check out this tasty Instant Pot Veggies and Beef Stew that will be done in no time!


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Veggies and Beef Stew

I had a big hunk of meat from Costco that I pulled out of the freezer for dinner.  

I really wanted to make a stew or pot roast type dinner but it was a bit late in the day for using my slow cooker.

So, I decided to try my Instant Pot.  I’ve used it before, but not for a pot roast or stew type dinner.

No time like the present, right?

I headed out to the store and picked up some fresh veggies.  Carrots, celery and onions are what I chose for this delicious keto stew!

I chose orange carrots as well as white carrots.  YUMMY!!!!

And in addition to the regular onion, I also chose a shallot.  Man, did those make my eyes water when chopping them up!

Veggies and Beef Stew

Keto and Veggies

Sometimes people look at traditional stews and pot roasts and simply discard the idea of eating them because they see the carb count rising in their mind. 

Carrots did not cause the downfall of health in our society.  Plain and simple.  

Carbs should come from veggies FIRST and then from other things.  

Heath should come first and eating a variety of foods is healthy, especially veggies. 

This stew has carrots, onions, and celery.  3 beautiful and healthy veggies!

RELATEDKeto and Veggies : Are Veggies Optional?

Veggies and Beef Stew

Why Bone Broth?

I really love cooking with bone broth.  It is higher in protein and I like that because sometimes I struggle to get my protein in. 

This recipe calls for 9 cups of bone broth.  You sub some of that for water if you want to lower the protein and that would be completely fine.  

It won’t change the flavor much as long as you still use at least 6 cups or so.

Other Recipes You Might Like

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Veggies and Beef Stew

Veggies and Beef Stew

Ingredients

  • 2.5 pounds beef stew meat, cut into 1 inch chunks
  • 2-4 tablespoons olive oil
  • 9 cups bone broth
  • 4 rainbow carrots, sliced
  • 4 celery stalks, sliced
  • 1/2 onion, sliced
  • 1 shallot. sliced
  • 1 bay leaf
  • 2 tablespoons minced garlic
  • 1 tablespoon rubbed sage
  • 1 tablespoon oregano
  • 1/2 tablespoon thyme
  • 1 teaspoon pepper

Instructions

  1. Heat 2 tablespoons of olive oil over medium/medium-high heat. In groups, brown the outside of the 1 inch meat chunks. IT won't fit all in one pan at a time. Add additional olive oil as needed.
  2. Add meat to Instant Pot once browned
  3. Add ALL remaining ingredients and stir until spices are well combined.
  4. Pressure Cook on high for 90 minutes with a quick release at the end.
  5. Discard bay leaf and serve warm!

Nutrition Information:

Yield:

8

Serving Size:

1 bowl

Amount Per Serving: Calories: 341Total Fat: 10gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 143mgSodium: 674mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 57g

Nutrition is calculated using a third party plug-in. It is best to always validate!

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