Crockpot Keto Beef Stew
A luscious, vegan twist on classic beef stew, slow-cooked with tender plant-based protein and keto-friendly vegetables.
Ingredients
- 14 oz vegan beef-style chunks seitan or soy-based
- 2 cups vegetable broth low sodium, because health
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped mushrooms
- 1 cup diced turnips keto root veggie stand-in
- 1 small onion chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Brown vegan beef chunks for 5 minutes.
- Transfer browned chunks to crockpot.
- Add all chopped vegetables, garlic, tomato paste, and herbs into crockpot.
- Pour vegetable broth over everything. Season with salt, pepper, and paprika.
- Stir gently, cover, and cook on low for 6 hours.
- Taste and adjust seasoning before serving. Garnish with parsley.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 20g
Vitamins & Minerals (per serving)
- Vitamin B12: 50%
- Iron: 30%
- Vitamin A: 35%
- Calcium: 20%
- Vitamin C: 15%
Additional Notes & Flavor Tips
- Swap turnips for radishes if you want a slightly peppery bite.
- Add a splash of coconut aminos for a touch of umami sweetness.
- For a thicker stew, stir in 1 tbsp of coconut flour 30 minutes before done.
- Leftovers taste even better the next day—like all great relationships.
- Freeze portions in airtight containers for quick weekday dinners.