Keto Beef Hot Pot

Warm, hearty, and packed with low-carb goodness, this Keto Beef Hot Pot is the ultimate comfort food for anyone following a keto lifestyle. Tender chunks of beef chuck are simmered to perfection in a savory broth infused with aromatics like garlic, thyme, and bay leaves. Loaded with nutrient-rich vegetables like mushrooms, zucchini, celery, and bell peppers, this one-pot wonder is as flavorful as it is nourishing. Enhanced with the umami notes of soy sauce (or tamari for a gluten-free option) and tomato paste, this dish delivers a satisfying depth of flavor without any added sugar or starches. Perfect for cozy dinners or meal prep, this gluten-free keto hot pot serves up hearty portions while keeping carb counts low—your taste buds and macros will thank you! Garnish with fresh parsley and enjoy a bowlful of wholesome, slow-simmered goodness.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, medium, diced
• 4 garlic cloves, minced
• 1 bell pepper, large, diced
• 3 celery ribs, sliced
• 8 ounces mushrooms, sliced
• 1 zucchini, diced
• 4 cups beef broth
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon thyme, dried
• 2 tablespoons parsley, finely chopped

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot over medium-high heat.

Step 2

Add the cubed beef to the pot in batches to avoid overcrowding, browning each piece on all sides. Remove beef and set it aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil and sauté the diced onion until translucent, about 4 minutes.

Step 4

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

Add the diced bell pepper, celery, and sliced mushrooms. Cook for about 5 minutes until the vegetables begin to soften.

Step 6

Return the browned beef to the pot along with the diced zucchini.

Step 7

Pour in the beef broth, soy sauce, and stir in the tomato paste until well combined.

Step 8

Add bay leaves, salt, pepper, and thyme to the pot.

Step 9

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender.

Step 10

Adjust the seasoning with additional salt and pepper to taste.

Step 11

Remove and discard bay leaves before serving.

Step 12

Garnish with chopped parsley and serve hot.

Nutrition Facts

Serving size	(2902.6g)

Amount per serving	% Daily Value*
Calories	2865.6

Total Fat 214.2g	0%
Saturated Fat 78.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 8775.0mg	0%
Total Carbohydrate 54.8g	0%
Dietary Fiber 17.5g	0%
Total Sugars 27.6g
Protein 194.4g	0%

Vitamin D 22.7IU	0%
Calcium 399.5mg	0%
Iron 31.2mg	0%
Potassium 5958.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.9%

Protein: 26.6%

Carbs: 7.5%