Tender beef, slow-braised in a flavorful, Italian-inspired sauce loaded with herbs and veggies, this low-carb braised beef with gravy is a one-pot meal you’ll be making on repeat in no time! The braised beef cooks for a couple of hours, simmering in a Dutch oven alongside veggies and aromatics like garlic (LOTS of garlic, to be exact). It’s one of my favorite keto beef recipes!
But the “secret ingredient” that adds a whole lot of flavor is bacon (always, right?). Serve this braised beef with the creamiest cauliflower mash for a healthy, low-carb dinner!
a must-try keto beef recipe!
I love a good recipe that works for a variety of diets, and this braised beef recipe is a must-try! My family enjoys it (even my toddler approves!) and you can easily adapt it to work with what you have.
Here’s why I love this recipe:
- it’s low-carb, keto-friendly, (also gluten-free and dairy-free) and works for paleo and Whole 30 diets
- with Italian-inspired flavors, this keto beef recipe will not disappoint!
- it’s easy to prep and the oven does most of the work
- GRAVY (need I say more?)
what is braised beef?
Braising is a cooking method that begins with a sauté or browning, followed by a long, slow cook in liquid (tightly covered) until the meat becomes fork-tender. A good braised beef recipe uses broth and wine, plus lots of aromatics to infuse the meat with all that great flavor.
For this keto beef recipe, I use a low-sugar variety of red wine (much less than some braised beef recipes out there) OR a little bit of balsamic vinegar. A Dutch oven is the easiest way to make braised beef, but you don’t have to have one for this recipe. If you have a roasting pan or baking dish and aluminum foil, that will work well, too!
how to make braised beef
To make this braised beef with gravy, you’ll need the following ingredients:
- beef chuck roast (cut into 3-4-inch pieces)
- a good quality, thick-cut bacon (cut into bite-sized pieces)
- beef or vegetable broth
- low-carb red wine or balsamic vinegar (both taste amazing and give this recipe the acid it needs to really tenderize the meat)
- tomato paste (another flavorful and acidic ingredient that makes the meat tender)
- chopped carrots
- garlic (minced)
- chopped onion
- celery, chopped
- olive oil (can substitute with avocado or coconut oil)
- salt and pepper
- dried basil, thyme, and paprika
- fresh parsley (for garnish)
This braised beef recipe takes about 15 minutes of prep on the stovetop, but the oven is where all the magic happens. It slow-cooks for about two hours and becomes ultra tender and flavorful. Here’s the gist of the process (but check out the full recipe at the bottom of the page!):
- Brown the beef- In the Dutch Oven, heat the olive oil for about five minutes over medium-high heat. You want it to be pretty hot. Season the chuck roast with a generous amount of salt and pepper. Place the chuck roast pieces into the pot, and cook each side for a couple of minutes, until they’re browned. Transfer them to a plate.
- Cook the bacon- Cook the bacon in the Dutch Oven until crispy. Remove the bacon and set it aside with the beef.
- Sauté the veggies- Add the diced onion and carrots to the pot and sauté the vegetables for about 7 minutes, or until they’re soft. Add the garlic and cook for a couple minutes longer.
- Combine- Place the chuck roast back into the Dutch oven, nestling the pieces around the vegetable mixture. Add the cooked bacon. In a small dish, whisk together the broth, tomato paste, wine (or balsamic vinegar), paprika and dried herbs. Pour it over the beef and veggies.
- Braise the beef- Cover the Dutch oven with the lid, place in the preheated oven, and let the beef braise for about 2 hours or until the meat is fork tender.
about that gravy
What I love, love, LOVE about this keto beef recipe is that the braised beef, as amazing as it is, becomes even better with a generous serving of keto gravy. Making the gravy only takes about 10 extra minutes after the beef is done braising, and it’s so simple. In other words, please don’t skip this step. 😉
Here’s how to make it:
- When the braised beef is done, take the chuck roast pieces out of the Dutch Oven and set it aside, covered with foil.
- Carefully return the Dutch Oven to the stovetop (don’t forget to use those oven mitts- it’s hot!) and bring the remaining liquid to a full boil, stirring frequently, for about 10 minutes. This will thicken the mixture and it should reduce by about half, which turns into your gravy.
Serve the braised beef with gravy over cauliflower mash or cauliflower rice to keep it keto-friendly. Sprinkle on some chopped parsley and enjoy!
you might also love…
- This delicious keto broccoli salad with bacon and maple dressing! It has the perfect amount of crunch and is the best combination of flavors.
- These EASY keto buttermilk biscuits only take 10 minutes (TOPS) to mix and 10 minutes in the oven! Tender and flaky, they make the best side for any meal.
- Want more keto beef recipes? How about this low-carb beef bulgogi! Or try this hearty Tuscan-style beef and vegetable soup! Both are delicious options if you have some beef on hand and need a bit of meal inspiration. 🙂
- 3-lb. chuck roast, cut into 3-4" pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil (or sub avocado or coconut oil)
- 4-5 thick-cut bacon strips (good quality, cut into bite-sized pieces)
- 1 onion, large
- 8 garlic cloves, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef or vegetable broth
- 1 cup red wine (pinot noir or merlot tend to be more low-carb) OR 1/2 cup balsamic vinegar*
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon dried basil
- 1 teaspoon dried thyme (or 2-3 fresh thyme sprigs)
- 2-3 tablespoons fresh Italian parsley, chopped
- Preheat the oven to 350°F. Heat the olive oil in the Dutch oven over medium-high heat for about five minutes. Salt and pepper the chuck roast pieces, then place them into the Dutch oven. Cook each side for 1-2 minutes, or until the meat has browned. Transfer the beef to a plate.
- Place the bite-sized pieces of bacon into the Dutch oven and cook them until they're crispy. Transfer them to a plate, leaving the bacon grease behind.
- Add the diced onion, carrots, and celery to the Dutch oven, cooking them in the bacon grease over medium heat until they're soft (about 7-8 minutes), stir frequently to cook them evenly. Add the garlic and cook for another minute or so.
- Place the pieces of beef back into the Dutch oven, nestling the meat into the veggies. Add the bacon to the mixture.
- In a small dish, whisk together the broth, wine, tomato paste, paprika and herbs. Pour the liquid over the meat. Place the lid on the pot and move it to the oven. Bake for 2 hours or until the meat is fork-tender.
- Once it's done braising, transfer the beef to a serving dish and tent with foil. Bring the liquid to a full boil over high heat, stirring frequently to prevent it from burning. Boil it for 8-10 minutes, or until the liquid has reduced by about half and thickened, creating the gravy.
- Serve the braised beef over cauliflower mash with a spoonful of gravy and a sprinkle of chopped, fresh parsley.
Balsamic vinegar is a bit higher in sugar than a low-carb red wine. You can up the amount of vinegar if you'd like but this will make it more low-carb than keto.
To make this without a Dutch oven, simple sauté in a frying pan and then transfer all the ingredients into a roasting pan to braise. Make sure to cover it tightly with aluminum foil.
Chuck roast is also known as beef shoulder roast and may be labeled that at the grocery store.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 55gSaturated Fat: 1.7gCholesterol: 223mgSodium: 167mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 5gProtein: 63g
This nutritional information is approximate and is provided for convenience as a courtesy.