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Cutting board & Knife
6 quart dutch oven or oven and stove top safe pot
Heat the oven to 300°. Grab an oven and stove top safe soup pot and heat it on medium high heat with 2 tbsp avocado oil. Take the beef and chop it into 1-2" pieces and then toss it with 1/4 tsp sea salt and 1/4 tsp black pepper.
Sear the beef on both sides in batches so that the bottom of the pot is not over crowded; Let the pot heat back up in between batches. Remove the beef and set aside for now.
While the beef is searing, get the veggies chopped! Dice the onion, chop the celery, peel and slice the carrots, peel and chop the turnip into 1" cubes and then peel the garlic and either press it through a garlic press or mince it finely.
Once all of the beef has been removed from the pot and it is hot once again, add the celery and onion, reduce the heat to medium and then cook until the onion is translucent. Stir in the garlic, remaining sea salt and black pepper, dried thyme, carrots and turnip. Continue to stir for a couple of minutes until the garlic and thyme becomes aromatic.
Pour in 1 cup beef stock and, using a wooden spoon, scrape all of the little bits from the bottom of the pot. Add the worcestershire, tomato paste, diced tomatoes, red wine vinegar, beef and stir well to combine. Pour in the remaining 3 cups of beef broth, stir, and then bring the keto beef stew up to a boil.
When the stew has boiled for a minute or two, place the lid on top of the pot and place the whole thing in the oven; bake for 3 hours.
Combine the olive oil and xanthan gum in a little bowl and mix well, then, while stirring the stew, slowly pour the xanthan gum mixture into the stew to thicken. Continue to stir for a minute or two to ensure the xanthan gum is evenly incorporated. Divide into 6 portions and serve hot with Low Carb Biscuits!