One Pot Keto Steak and Mushroom Soup Recipe – a hearty, filling steak and mushroom soup that is keto diet compatible and deliciously easy to make for a crowd.
One Pot Keto Steak and Mushroom Soup is one of my favorite easy dinners.
It is quick to prepare, and sits on the stove for hours, slowly simmering, and filling your house with the most amazing smells.
This soup is low carb and low calorie – making it a comforting, warming meal that is perfect for winter!
Steak and mushroom soup is hearty and filling – without being greasy or too heavy. It’s perfect reheated for lunches, and is simple enough for even beginner cooks.
You don’t need any complicated tools or equipment to make this low carb steak soup recipe – just a spoon, a large pot, and a knife to prepare your ingredients!
Oh, and of course, plenty of patience while you wait for the soup to simmer to perfection!
Just Take Me to the One Pot Steak and Mushroom Soup Recipe Already!
If you’d like to pass over my helpful tips and tricks and get straight to the easy low carb steak and mushroom soup recipe, please scroll to the bottom of the page where you will find the easy printable recipe.
I get a lot of questions and comments on my recipes and posts, so I try to provide as much information as possible.
If you want to skip all that information over, please scroll!
How To Make Stew Meat Tender
Stew meat is a great cut of beef for soups, stews, and other hearty recipes – it is incredibly affordable, goes with lots of different flavors, and is rich and hearty.
When not done right, stew meat can be tough, chewy, and flavorless.
These tips will help you get hearty, rich, and delicious stew meat in every recipe.
-Pick the right cut of beef.
Picking the right cut for stew meat is essential to a delicious stew.
For the most tender and flavorful stew meat, I pick chuck meat. As chunks of chuck cook, they break down wonderfully and reward you with tender, delicious bites of hearty steak!
Chuck is also incredibly budget friendly.
-Sear the stew meat.
Sear chunks of chuck stew meat in batches, taking care to not crowd the pan.
Let beef brown well before adding to the pot – this will help to bring a ton of delicious hearty beef flavor to the stew, and helps to break down some of the fat in the steak cubes for a perfect melt-in-your-mouth steak flavor.
-Don’t crowd pan.
Crowding your pot with too much stew meat will prevent the pot from getting hot enough to get a proper sear on the stew meat.
Work in batches if you have a smaller pot so that your meat has plenty of room to cook and brown properly.
-Don’t add vegetables too early.
Adding vegetables while browning the stew meat releases too much water to the pot, which will prevent your stew meat from browning.
I prefer to brown meat, and then brown vegetables separately, when I can. If you’d like to keep the stew meat in the pot, that is totally fine – but be sure it is well browned before adding the vegetables to soften.
-Cook the stew for two hours.
To properly break down stew meat to be soft, flavorful, and easy to chew, it needs to simmer slowly.
Don’t rush your steak bites cooking – or you will have tough and too-chewy stew meat.
Other Delicious Soups You’ll Love:
If you love this easy hearty steak and mushroom stew, please check out some of my other favorite soups and stews!
Other Easy One Pot Keto Meals:
If you’re sticking to a keto diet and looking for easy, simple ket one pot dinners, I have a number you will love!
These recipes are low carb, don’t require special tools, and taste great – for easy low carb recipes the whole family will love.
One Pot Keto Steak and Mushroom Soup Recipe
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Keto Steak and Mushroom Soup Recipe - a hearty, filling steak and mushroom soup that is keto diet compatible and deliciously easy to make for a crowd.
- 1 lb Steak, or stew meat , fat trimmed
- 1 Onion, diced
- 2 Carrots, diced
- 2 Celery Stalk , diced
- 4 sweet peppers, diced (or 1 large bell pepper)
- 8 oz mushrooms, cremini, button sliced thin
- 2 tbsp garlic powder
- 2 tsp celtic sea salt
- 2 tsp oregano
- 1 tsp thyme
- 1 bay leaf
- 1 cup crushed tomatoes
- 2 cups beef stock
- 2 cups water
- Heat a large stock pot or dutch oven on medium high.
- Drizzle olive oil into pan and heat until shimmery.
- Add stew meat and brown on all sides. Don't crowd pot, work in batches if needed to keep temperature high.
- Remove stew meat from pot and set aside. Do not drain fat from pot.
- Add onion, celery, pepper, carrots, and cook until softened and lightly browned. Stir occasionally to prevent burning.
- Add mushrooms, cook until soft.
- Return stew meat to pot.
- Add spices, salt, water, and stock and cover pot with lid.
- Bring to boil, then return to medium heat to simmer until soup thickens and stew meat is tender, about 25 minutes.
- Serve immediately.
Amount Per Serving Calories 319Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 87mgSodium 1086mgCarbohydrates 17gFiber 4gSugar 8gProtein 29g