Low Carb Beef Hot Pot

Cozy up with a bowl of hearty, satisfying Low Carb Beef Hot Pot—a keto-friendly twist on a classic comfort dish. Succulent beef chuck is seared to perfection and simmered in a rich, aromatic broth infused with garlic, onions, thyme, and a splash of low-sodium soy sauce. Packed with low-carb vegetables like zucchini, green beans, mushrooms, and celery, this nutrient-dense one-pot meal balances bold flavors with wholesome ingredients. Ready in just over two hours with minimal prep, it’s perfect for meal prepping or a fuss-free family dinner. Whether you're following a low-carb lifestyle or just craving a comforting, veggie-rich stew, this hot pot will delight your taste buds while keeping your health goals on track!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 units garlic cloves, minced
• 3 units celery stalks, sliced
• 2 medium carrots, sliced
• 8 ounces mushrooms, sliced
• 4 cups beef broth
• 2 tablespoons soy sauce (low sodium)
• 1 unit bay leaf
• 1 teaspoon fresh thyme
• 0 to taste salt and freshly ground black pepper
• 2 medium zucchini, sliced
• 1 cup green beans, trimmed

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 2

Add the beef cubes in batches, browning them on all sides. Remove the beef cubes from the pot and set aside.

Step 3

In the same pot, reduce the heat to medium and add the diced onion. Sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic, celery, and carrots to the pot. Continue to sauté for an additional 3-4 minutes until they begin to soften.

Step 5

Stir in the sliced mushrooms and cook for another 2-3 minutes.

Step 6

Return the browned beef to the pot. Add the beef broth, soy sauce, bay leaf, and thyme. Stir well to combine.

Step 7

Season with salt and freshly ground black pepper to taste.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, or until the beef is tender.

Step 9

Add the sliced zucchini and green beans to the pot. Simmer uncovered for an additional 10-15 minutes until the vegetables are tender-crisp.

Step 10

Adjust seasoning if necessary, and remove the bay leaf before serving.

Step 11

Serve hot and enjoy your low carb beef hot pot.

Nutrition Facts

Serving size	(2819.5g)

Amount per serving	% Daily Value*
Calories	2326.6

Total Fat 169.0g	0%
Saturated Fat 60.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 510.3mg	0%
Sodium 43974.2mg	0%
Total Carbohydrate 61.3g	0%
Dietary Fiber 19.7g	0%
Total Sugars 29.6g
Protein 153.8g	0%

Vitamin D 22.7IU	0%
Calcium 375.3mg	0%
Iron 24.9mg	0%
Potassium 5511.7mg	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: 63.9%

Protein: 25.8%

Carbs: 10.3%