How to make keto beef stew
1. Brown the beef: Pat the beef dry and sprinkle generously with salt and pepper. Add 1 tablespoon of the oil to a Dutch oven set over medium heat. Once hot, add half of the the beef and cook, stirring a few times, until nicely browned on all sides. Remove to a bowl and repeat with another tablespoon of oil and the remaining beef.
2. Sauté the aromatics: Remove the beef to a bowl and add the onion and celery, stirring until tender. Stir in the rosemary, tomato paste, and garlic, and cook until fragrant, about 1 more minute.
3. Add the wine and broth: Add the wine and cook until reduced by half, about 2 more minutes. Stir in the broth and bring to a simmer, then add the beef and any accumulated juices back into the pan.
4. Transfer to the oven: Cover the pot with a tight fitting lid, transfer to a 325ºF oven and let cook for 1 hour.
5. Add the veggies: Remove from the oven, add the zucchini, turnip, and carrots, and stir to combine. Return to the oven and cook another 30 to 45 minutes, until tender.
6. Thicken the broth: Push the meat and vegetables to the side and whisk the glucommanan into the liquid. It will continue to thicken as it sits.