Description
These cozy keto beef stew pies tuck a tender, thyme-scented beef filling under a buttery low-carb crust. Big on comfort, low on carbs—perfect for make-ahead dinners or freezer-friendly meal prep.
Ingredients
Units
Scale
Keto Beef Stew Filling
- 3 tbsp bacon fat (or avocado oil/tallow)
- 1 cup sliced mushrooms (cremini or white)
- 1/2 cup chopped onion
- 1/3 cup finely chopped celery
- 1 clove minced garlic (fresh is best)
- 1 lb stew beef (chuck roast, 1-inch cubes)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 1/2 tbsp tomato paste
- 1 tbsp brown mustard (Dijon or spicy brown)
- 1 tbsp Worcestershire sauce
- 2 cups beef broth (low-sodium, high quality)
- 1 tsp dried thyme leaves
- 1/2 tsp xanthan gum (keto-friendly thickener)
Pie Crust
- 1 batch easy keto dough (Fathead dough or almond flour crust)
- 1 large egg (beaten, for egg wash)
- coarse salt (for sprinkling; flaky sea salt adds crunch)
Instructions
- Sauté the foundation flavors: In a large Dutch oven, heat bacon fat over medium-high. Add mushrooms, onion, and celery; sauté 5–7 minutes until softened and lightly browned. Stir in garlic and cook 1 minute.
- Sear the beef: Pat beef cubes dry; season with salt and pepper. Push veggies to the side and sear beef in a single layer, 2–3 minutes per side, working in batches to avoid overcrowding.
- Build the gravy: Stir in tomato paste, mustard, and Worcestershire; cook 1 minute. Pour in beef broth and add thyme, scraping up browned bits.
- Simmer to tender: Bring to a boil; reduce to low, cover, and simmer 1.5–2 hours, stirring occasionally, until beef is very tender.
- Thicken: Sprinkle xanthan gum evenly while whisking to avoid clumps. Simmer 5 minutes until glossy and thick. Cool slightly.
- Prepare crusts: Preheat oven to 400°F (200°C). Make keto dough. Divide for 4–6 pies; roll half to line dishes.
- Assemble & bake: Fill crusts with stew. Roll remaining dough for tops; seal edges and cut steam slits. Egg wash and sprinkle with coarse salt. Bake 25–30 minutes until deep golden and bubbly. Rest 10 minutes before serving.
Notes
Make-ahead: Beef filling improves overnight; chill up to 3 days or freeze 2 months. Substitutions: Avocado oil for bacon fat; chicken broth works in a pinch. Veg boost: Add diced zucchini or spinach in the last 5 minutes. For fewer carbs, use thinner crust tops only.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course, Savory Pie
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 900
- Fat: 32
- Saturated Fat: 12
- Carbohydrates: 10
- Fiber: 4
- Protein: 30
- Cholesterol: 110
