Hearty Keto Beef Stew with Zucchini and Mushrooms

1Heat olive oil (2 tbsp) in a large Dutch oven or heavy-bottomed pot over medium-high heat.

2Season the beef cubes generously with salt and pepper. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove browned beef and set aside.

3Add the chopped onion (1 large) to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic (2 cloves) and cook for another minute until fragrant.

4Stir in the beef broth (4 cups), diced tomatoes, tomato paste (2 tbsp), Worcestershire sauce, dried thyme (1 tsp), dried rosemary (1 tsp), and smoked paprika (½ tsp). Bring to a simmer, scraping up any browned bits from the bottom of the pot.

5Return the browned beef to the pot. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender.

6Add the zucchini (2 medium) and mushrooms to the stew. Continue to simmer, uncovered, for another 20-30 minutes, or until the vegetables are tender and the stew has thickened slightly.

7Taste and adjust seasoning with salt and pepper as needed.

8Ladle the hot stew into bowls. Garnish with fresh chopped parsley before serving.