Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes (or brisket/stew meat)
1 large bunch fresh kale, stems removed and chopped (may substitute Swiss chard or spinach)
1 medium yellow onion, chopped
4 garlic cloves, minced
3 cups beef broth (low-sodium preferred)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 stalks celery, sliced
2 medium carrots, sliced
Instructions
Pat beef cubes dry and season with salt and pepper.
Place onion, garlic, thyme, and rosemary in the bottom of the crockpot.
Layer beef on top and pour in beef broth and tomato paste.
Add celery and carrots, ensuring they’re submerged in liquid.
Cover and cook on low for 7 hours or high for 4 hours.
15 minutes before serving, stir in chopped kale until wilted.
Adjust seasoning and serve warm.
Notes
Ensure beef broth is keto-compliant and free from alcohol.
For a lighter flavor, substitute half the beef broth with water or vegetable broth.
Kale wilts quickly—avoid overcooking to retain texture.
Store in an airtight container in the refrigerator for up to 3 days or freeze for 3 months.
- Prep Time: 20
- Cook Time: 420
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 340
- Sugar: 2g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 145mg