When I first started my keto journey, I worried I’d have to give up this classic comfort food because traditional stew recipes rely on potatoes, flour for thickening, and starchy vegetables.
However, after much experimentation in my kitchen, I’ve created this Keto Beef Stew that captures all the rich, savory goodness of the original without the carbs.
The secret? A few clever substitutions and cooking techniques that enhance flavor while keeping it keto-friendly.
This stew has become my family’s favorite winter meal even my non-keto husband requests it regularly!
My Keto Beef Stew is rich, hearty, and completely low-carb
Keto Beef Stew
I’ve made countless versions of beef stew over the years, but this keto-friendly recipe has become my absolute favorite.
The flavors are incredibly rich and complex, and the beef becomes so tender it practically melts in your mouth.
What I love most about this recipe is that it doesn’t feel like a compromise or a “diet version” of beef stew it’s genuinely delicious in its own right.
The key to making this Keto Beef Stew exceptional is taking the time to properly brown the meat.
This step creates a depth of flavor that makes all the difference.
I also use a combination of low-carb vegetables that provide wonderful texture and flavor without adding unnecessary carbs.
And because I know how important macros are when you’re following a keto diet, I’ve carefully calculated the nutritional information so you can enjoy this hearty meal with confidence.
Perfect for meal prep! This Keto Beef Stew actually tastes even better the next day as the flavors continue to develop. I often make a double batch on Sunday to enjoy throughout the week.
Ingredients for the Perfect Keto Beef Stew
The secret to a delicious Keto Beef Stew lies in selecting the right ingredients.
I’ve carefully chosen each component to maximize flavor while keeping the carb count low.
Here’s what you’ll need:
| Ingredient | US Customary | Metric | Notes |
| Beef chuck roast | 2 pounds | 900g | Cut into 1-inch cubes |
| Olive oil or avocado oil | 3 tablespoons | 45ml | For browning meat |
| Onion | 1/2 medium | 75g | Diced |
| Celery | 2 stalks | 100g | Chopped |
| Garlic | 3 cloves | 9g | Minced |
| Mushrooms | 8 ounces | 225g | Quartered |
| Turnips | 1 medium | 200g | Peeled and cubed (potato substitute) |
| Carrot | 1 small | 50g | Sliced (optional, adds color) |
| Beef broth | 4 cups | 950ml | Low sodium preferred |
| Tomato paste | 2 tablespoons | 30g | Adds depth of flavor |
| Red wine (optional) | 1/2 cup | 120ml | Dry red wine preferred |
| Fresh thyme | 3 sprigs | 3 sprigs | Or 1 tsp dried thyme |
| Bay leaf | 1 | 1 | Remove before serving |
| Xanthan gum | 1/2 teaspoon | 1.5g | For thickening |
| Salt and pepper | To taste | To taste | I recommend sea salt |
Ingredient Substitutions
- Turnips: Can be replaced with radishes, rutabaga, or celery root (all excellent low-carb potato substitutes)
- Red wine: Can be omitted and replaced with additional beef broth
- Xanthan gum: Can use 1 tablespoon of gelatin bloomed in 1/4 cup cold water instead
- Carrot: Can be omitted for even lower carbs, or replaced with red bell pepper for color
Equipment Needed
- Dutch oven or heavy-bottomed pot: I use a 6-quart enameled cast iron Dutch oven, which retains heat beautifully and creates even cooking
- Sharp knife: For cutting the beef and vegetables
- Cutting board: Preferably with a groove to catch juices
- Measuring cups and spoons: For accurate measurements
- Wooden spoon: For stirring and scraping up browned bits
- Small bowl: For mixing the xanthan gum slurry
How to Make Keto Beef Stew
Making this Keto Beef Stew does take some time, but most of it is hands-off simmering.
The effort is absolutely worth it for the rich, complex flavors that develop.
Follow these steps for the best results:
-
Prepare the beef
Cut the chuck roast into 1-inch cubes, trimming excess fat as needed. Pat the beef dry with paper towels (this helps with browning). Season generously with salt and pepper.
-
Brown the beef
Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 2-3 minutes per batch. Transfer browned beef to a plate and set aside. This step is crucial for developing flavor, so don’t rush it!
-
Sauté the aromatics
In the same pot, add the remaining tablespoon of oil. Add the onions and celery, cooking until softened, about 4-5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
-
Build the flavor base
Stir in the tomato paste and cook for 1 minute. If using red wine, add it now and scrape up any browned bits from the bottom of the pot (this is where the flavor is!). Let the wine reduce by half, about 3-4 minutes.
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Combine and simmer
Return the beef to the pot. Add the beef broth, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until the beef is starting to become tender.
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Add the vegetables
Add the mushrooms, turnips, and carrot (if using) to the pot. Continue to simmer, covered, for another 30-40 minutes until the vegetables and beef are tender.
-
Thicken the stew
In a small bowl, whisk the xanthan gum with 2 tablespoons of cold water to create a slurry. Remove the pot from heat and stir in the slurry. The stew will continue to thicken as it stands.
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Final touches
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Let the stew rest for 10 minutes before serving to allow flavors to meld and the sauce to thicken further.
Alternative Cooking Methods
Slow Cooker Method
I love using my slow cooker for this Keto Beef Stew when I want to set it and forget it. However, I still recommend browning the beef and sautéing the aromatics on the stovetop first for maximum flavor.
- Follow steps 1-4 above
- Transfer everything to a slow cooker
- Add broth and herbs
- Cook on LOW for 7-8 hours or HIGH for 4-5 hours
- Add vegetables during the last 2 hours of cooking
- Thicken with xanthan gum slurry before serving
Instant Pot Method
When I’m short on time but still want that slow-cooked flavor, I turn to my Instant Pot. The pressure cooking method tenderizes the beef quickly while maintaining all the rich flavors.
- Use the Sauté function to brown the beef and aromatics
- Add all ingredients except xanthan gum
- Pressure cook on HIGH for 35 minutes
- Natural release for 10 minutes, then quick release
- Thicken with xanthan gum slurry
- Use Sauté function to simmer for 2-3 minutes if needed
Oven Method
This is my preferred method during winter because it keeps the kitchen warm and creates even, consistent heat for perfectly tender beef.
- Preheat oven to 325°F (165°C)
- Follow stovetop steps 1-4
- Cover Dutch oven with lid
- Transfer to oven and cook for 2-2.5 hours
- Add vegetables halfway through cooking time
- Return to stovetop to thicken before serving
Tips for the Best Keto Beef Stew
Getting the Meat Right
- Choose the right cut: Chuck roast is my go-to for stew because it has enough fat and connective tissue to become tender and flavorful when slow-cooked.
- Dry the meat thoroughly: Patting the beef dry before browning ensures you’ll get a good sear instead of steaming the meat.
- Don’t rush the browning: This step develops deep flavor through the Maillard reaction. Work in batches and give each piece space.
- Cut uniform pieces: Try to cut the beef into similar-sized cubes so they cook evenly.
Perfecting the Vegetables
- Add vegetables later: Adding the vegetables partway through cooking prevents them from becoming mushy.
- Choose low-carb options: Turnips, radishes, and celery root make excellent potato substitutes in keto stews.
- Consider texture: Some vegetables hold up better to long cooking times than others.
Flavor Boosters
- Deglaze the pot: Don’t skip this step! Those browned bits contain concentrated flavor.
- Use fresh herbs: They provide brighter flavor than dried, though both work well.
- Let it rest: Like many stews, this one tastes even better the next day as flavors meld.
- Season at the end: Wait until the stew is finished before final seasoning, as the flavors concentrate during cooking.
Thickening Without Carbs
- Xanthan gum technique: Always mix with cold liquid first to prevent clumping.
- Don’t overdo it: Start with less than you think you need you can always add more.
- Natural reduction: Simmering uncovered for the last 15-20 minutes can thicken the stew naturally.
Left: Before thickening | Right: After adding xanthan gum
“The secret to amazing keto beef stew is patience.
Let those flavors develop slowly, and you’ll be rewarded with a rich, complex dish that rivals any traditional stew.”
Storage and Meal Prep
Refrigerating
This Keto Beef Stew keeps beautifully in the refrigerator and actually tastes even better the next day as the flavors continue to develop. I often make a double batch specifically for leftovers!
- Allow stew to cool completely before refrigerating
- Store in airtight containers for up to 4 days
- Reheat gently on the stovetop or microwave until hot
Freezing
This stew freezes exceptionally well, making it perfect for meal prep. I often portion it into individual servings for quick lunches or dinners.
- Cool completely before freezing
- Store in freezer-safe containers for up to 3 months
- Leave some space at the top for expansion
- Thaw overnight in the refrigerator before reheating
- You may need to add a splash of broth when reheating if it’s too thick
I meal prep this stew in individual portions for easy lunches throughout the week
Serving Suggestions
While this Keto Beef Stew is hearty enough to be a complete meal on its own, I sometimes like to pair it with these keto-friendly sides:
- Cauliflower mash: The perfect substitute for traditional mashed potatoes. The stew’s rich gravy is delicious poured over a creamy cauliflower mash.
- Keto dinner rolls: Great for sopping up the flavorful broth. Look for almond flour or coconut flour-based recipes.
- Simple side salad: A crisp green salad with a high-fat dressing provides textural contrast to the tender stew.
- Roasted vegetables: Some simple roasted Brussels sprouts or asparagus make a great accompaniment.
- Keto garlic bread: Made with fathead dough or other keto-friendly bread alternatives.
My favorite way to serve Keto Beef Stew: over cauliflower mash with a simple side salad
Keto Beef Stew Recipe Card
Hearty Keto Beef Stew
A rich and flavorful low-carb beef stew that tastes just like the traditional version but with only 5g net carbs per serving.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Calories: 325 per serving
Net Carbs: 5g per serving
Ingredients:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons olive oil or avocado oil
- 1/2 medium onion, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, quartered
- 1 medium turnip, peeled and cubed
- 1 small carrot, sliced (optional)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1/2 cup dry red wine (optional)
- 3 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 1/2 teaspoon xanthan gum
- Salt and pepper to taste
Instructions:
- Pat beef dry and season with salt and pepper.
- Heat 2 tablespoons oil in Dutch oven over medium-high heat. Brown beef in batches, transfer to plate.
- Add remaining oil, sauté onions and celery until soft (4-5 minutes). Add garlic, cook 30 seconds.
- Stir in tomato paste. If using wine, add now and scrape up browned bits. Reduce by half.
- Return beef to pot. Add broth, thyme, bay leaf. Bring to boil, reduce heat, cover and simmer 1 hour.
- Add mushrooms, turnip, carrot. Simmer covered 30-40 minutes until vegetables and beef are tender.
- Mix xanthan gum with 2 tablespoons cold water. Stir into stew.
- Remove thyme sprigs and bay leaf. Adjust seasoning. Let rest 10 minutes before serving.
Notes:
- For even lower carbs, omit the carrot.
- Turnip can be replaced with radishes, rutabaga, or celery root.
- The stew tastes even better the next day!
Frequently Asked Questions
Can I make this Keto Beef Stew ahead of time?
Absolutely! In fact, I think this stew tastes even better the next day after the flavors have had time to meld. You can make it up to 3 days in advance and store it in the refrigerator. Just reheat gently on the stovetop or in the microwave before serving.
What can I use instead of turnips if I can’t find them?
There are several excellent low-carb alternatives to turnips that work well in this Keto Beef Stew. My top recommendations are radishes (which lose their peppery flavor when cooked), rutabaga, or celery root (celeriac). Each has a slightly different flavor and texture, but all make good potato substitutes in stews.
Is this Keto Beef Stew freezer-friendly?
Yes! This stew freezes beautifully. Let it cool completely, then portion it into freezer-safe containers. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating. You may need to add a splash of broth when reheating if it’s too thick.
Can I use a different cut of beef?
While chuck roast is my preferred cut for this Keto Beef Stew because of its marbling and flavor, you can substitute other tough cuts that benefit from slow cooking. Bottom round, brisket, or shoulder cuts all work well. Avoid using lean cuts like sirloin or tenderloin as they’ll become tough and dry with long cooking.
How can I thicken the stew if I don’t have xanthan gum?
If you don’t have xanthan gum, there are several keto-friendly alternatives for thickening your stew:
- Gelatin: Bloom 1 tablespoon in 1/4 cup cold water, then stir into the hot stew
- Pureed vegetables: Take some of the cooked vegetables from the stew, puree them, and stir back in
- Reduction: Simmer uncovered for 15-20 minutes to naturally reduce and thicken
- Cream cheese: Add 2-3 ounces of cream cheese for a creamier stew
Final Thoughts on Keto Beef Stew
This Keto Beef Stew has become one of my absolute favorite comfort food recipes since starting my low-carb journey.
What I love most about it is that it doesn’t feel like a compromise or a “diet version” of beef stew it’s genuinely delicious in its own right.
The rich flavors, tender beef, and hearty vegetables create a satisfying meal that even my non-keto family members request regularly.
I hope you’ll give this recipe a try the next time you’re craving something warm and comforting.
The beauty of this dish is its flexibility feel free to adjust the vegetables based on what you have on
hand, or try one of the variations I’ve suggested to keep things interesting.
However you make it, I’m confident this Keto Beef Stew will become a staple in your low-carb recipe collection.
If you make this recipe, I’d love to hear how it turned out for you! Did you make any modifications?
What did you serve it with? Your feedback and experiences help me continue to improve my recipes.
