keto beef stew

Melt in your mouth beef, loaded with veggies and packed with flavour, this Low Carb Beef Stew is made in one pot, one afternoon, and is one tasty dish!

Low Carb Beef Stew

lbs chuck roast (or round roast)

tbsp avocado oil

onion

celery

carrot

turnip

garlic

¼ tsp sea salt

¼ tsp ground black pepper

thyme

tbsp worcestershire

tbsp organic tomato paste

x 14 oz can organic diced tomatoes

red wine vinegar

beef broth

½ tsp xanthan gum

olive oil

Cutting board &amp; Knife

6 quart dutch oven or oven and stove top safe pot

Wooden spoon

Equipment Needed

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&quot; 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.

Directions

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!

To thicken

This is one meaty arsed soup. And it’s true to the name. BEEF. STEW. This recipe took years to perfect and now I crave it when it’s not in my crockpot. It’s slightly spicy (and totally adjustable).

Easy Spicy Crockpot Double Beef Stew {Keto + Low Carb}

Stew beef

-14.5 oz cans of chili-ready diced tomatoes

tbsp chili seasoning (pre-packaged

hot sauce

Worcestershire sauce

salt (to taste)

After 6 hours, break up meat with a fork and pull apart within the crockpot.

If you think it needs salt, now is the time to add it to your taste (I added only a pinch).

Cook for two hours on low. Garnish your keto beef stew with red pepper flakes if you like it extra spicy. Enjoy!

Interesting, I honestly didn't even realize the recipe card had that functionality and in truth I wouldn't blindly double a recipe because some things don't double or triple so easily. Looks like it's calculating just by doubling any numbers in the recipes, instead of in that instance, it was two 14.5oz cans, should have been four 14.5oz cans, and the system changed it to four 29oz cans. I'll see what I can do about that, perhaps not mentioning the cans at all, although I feel that's easier to understand. Sorry about that, I'll try to turn that feature off if I can because I don't think it's very helpful. 

This is how I cooked it, I've tried 8 hours on low and it turned into 12 hours. This was a good hack to get it to cook more quickly, but then still soak in all the flavor after it's shredded. You can definitely try it other ways, eventually it will cook :) Cooking on high for a short time, will just make it tough, though.

Keto Slow Cooker Beef Stew - Whole30, paleo

stew beef meat

beef stock

can diced tomatoes, drained

mixed bell peppers, chopped

cremini mushrooms, quartered

celery,

carrot,

onion,

garlic, minced

tomato paste

Worcestershire sauce or coconut aminos for Whole30

sea salt

black pepper

garlic powder

onion powder

oregano

In a large skillet over medium heat, sear the beef in olive oil, browning on both sides. Transfer to slow cooker.

To the slow cooker, add the beef stock, bacon, tomatoes, bell peppers, mushrooms, celery, carrot, onion, garlic, tomato paste, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and dried oregano.

Made this a few weeks ago.  My husband says best he's ever had.  Today he asked me to make some more.

This is wonderful! So easy, so versatile, and so so delicious! I made the recipe as written this time, but I imagine I will have a lot of fun with this experimenting with different herbs and vegetables. Thank you so much!

This recipe is amazing! But how long does it last in the fridge?

Excellent recipe thank you! My wife does not eat beef stew and my kids are all off to college now. So I am canning the leftovers in pint jars to take to work for lunches. This way I do not have to struggle to try and eat it before it goes bad. Thank you again for this canning friendly recipe.

I am fairly new to canning.  Would canning this require a water bath or pressure?

Ah! She does it again! We’re in sub-zero temps this week so I thought a great beef stew would be a great way to beat the cold AND get back on track with carbs after a way-too-long “holiday” break. This. Recipe. Rocks!!!!!! It is so filling I didn’t miss the potato of a traditional stew at all! It is seasoned to perfection. There’s nothing particularly spicy in the ingredients, but the pepper and onion join together to add just enough spice to keep you warm.  Mmmmmmmm! This is one of those recipes where I don’t mind that I live alone and have to eat it every day for a week!

I do need to add, however, that it does not yield 10 servings if they’re 1cup each. I followed the recipe exactly and I got exactly 6 servings at 1 cup each. Because of that, I wanted to double check the nutrition info. When I put it into MyFitnessPal the nutrition info is almost 11net carbs per serving. Still fine with me, just wanted to make sure others were aware.

One of the most delicious Keto recipes we have found.  I would eat this even if I wasn't eating Keto. Made  my new recipe book,  for sure! Thank you.

Flavor is amazing but beef totally dried out. Any ide on the culprit? Poor meat quality? Too long cooking? I seared it hoping to avoid that... want to love this recipe but need a fix on the dry meat!

I made this but didn’t add the salt as the bacon and stock have plenty it was delicious but way to salty for my palate, now I need to try again with homemade stock. 10/10 would make again

I made this today with some slight variations, and oh my gosh it was delicious! 

Rather than cut up bell pepper and onion, I bought a bag of them frozen. I think it was a 12 or 16 oz bag with the pepper variety and onion mixed. 
Rather than the 4oz of cremini mushrooms, I had an 8 oz package of sliced white mushrooms. I cut them smaller because I didn't want big bites of mushrooms.
I had a bag of whole baby carrots, so I used about 8 oz and cut them into smaller pieces, as well. I could have left them whole, though. I guess I just felt like chopping. LOL
I added two 12 oz bags of frozen cauliflower.
I ran out of oregano, so there isn't quite a teaspoon of it. 
I was lazy and used the jarred minced garlic.

I have made this recipe about 5 times so far and it’s super easy and comes out delicious! 
I leave it in the slow cooker for about  10 hours cause I love when the beef chunks kinda falls apart in the stew. 
Either way it’s fantastic!

WOW! This stew is so delicious. I’ll definitely be making this again.

Very tasty!  However, without thickener it is more like a vegetable beef soup - but still very good.  Next time I will cut the salt in half as I thought it was a bit on the salty side.

we LOVED this recipe! Chuck roast was on sale I asked the butcher to cut it up for stew meat. personal preference: I used a large onion and increased the amount of the mushrooms and celery.

Like another viewer said if you don't add a thickening agent, its more like beef soup. I did thicken it but can honestly say, soup or stew is so yummy! Thanks so much for sharing! Can't wait until chuck roast goes on sale again  :)

So I did it. Sauté the beef in the pot, add the remaining ingredients (plus a half cup of red wine just because) to the pot and then turn to Meat/Stew for 45 min.. Natural release for 10 min. It was awesome!

The flavor of this beef stew was amazing. Didn't miss the potatoes at all! It was a little thin, but next time I'll probably just add some almond flour.

Love this recipe I forgot to drain the diced tomatoes and add the garlic but still turned out amazing. I’m actually making it again with chicken and homemade bone broth in my instant pot and omitting the salt as I feel the bacon has enough and it can always be added if needed.

Really good.  I bought some guar gum to thicken it at the end.  You need very little.  My only suggestion is do NOT buy the precut stew meat in the butcher section.  It is made up of all different kinds of "ends" and they do not cook evenly and you will have some pieces of meat that are very dry and chewy.  Instead, but chuck, chuck roast or shoulder, chuck eye roast, or bottom sirloin flap and cut it up yourself.  The extra effort will make you stew SOOO much better!

Was looking for a Keto Sew recipe and came across this site. Reviewed the recipe and decided to make it. Pretty much did is as the recipe called for with the exception of bacon (burned it) but used the bacon grease. Did not have tomato paste and had no replacement. However, I did decide to put radishes in the stew. Thought it was a good opportunity to try and see how that would work. For those of you who may be reluctant to try that, it worked very well. Radishes now days are not strong in flavor so it really was a nice difference. I did however put 2 potatoes in because my husband is a potato guy and I was not sure he would like the radishes, but he did. The recipe was a huge hit and I will definitely make this again, many times. Excellent!

This was so easy to make and absolutely delicious! Beautiful balance of flavours and very filling. Will be making this again!

Beef stew is a classic American dinner that is known to be comforting and super hearty. With the right ingredients, you can make a keto-friendly beef stew that is thick, full of flavors, and low in carbs. Make it in on your stovetop in a dutch oven or in your crockpot for an easy keto, healthy meal that will fill your tummy and warm your soul.

Low Carb/Keto Beef Stew

¼ lb Beef Stew Meat (I like chuck)

butter

celery (chopped)

oz mushrooms (sliced)

radishes

beef broth (may want

tomatoes

Bragg’s Liquid Aminos

Tablespoon Red Wine Vinegar

bay leaves

tsp parsley

½ tsp pepper

½ tsp Xanthan Gum

Heat olive oil in a large Dutch oven or stock pot.

Season steak with a little salt and pepper then sear a little bit at a time so that the temperature of the pan doesn’t reduce. Stir occasionally while browning on all sides for approx 5-7 minutes per batch. When each batch is done, remove from the pan and sear the next batch. I seared mine in 3 batches.

Add the chopped onion, minced garlic, and chopped celery to the pan and cook on medium heat for 3-4 minutes or until tender.

Add butter to the pot, once it is melted, add the mushrooms and cook for approx 4-6 minutes or until they are tender then add the radishes and cook for 4 more minutes.

Stir in the tomato paste until it is combined, then deglaze the pan by adding ½ cup of the beef broth, scraping the browned bits from the bottom of the pot. Leave them in the pot as they are incredibly flavorful.

Add the rest of the beef broth, canned tomatoes, Worcestershire sauce, Bragg’s Aminos, red wine vinegar, pepper, parsley, and bay leaves, then bring to a boil.

Stir in the stew meat and simmer on medium heat with the lid on for 30 minutes.

Remove the lid from the pot and simmer for 30 more minutes so that the liquid begins to reduce.

Remove ½ a cup of the liquid from the beef stew in a bowl and whisk in the xanthan gum. Once it is combined, add it back to the pot while stirring.

Simmer on low heat for 15-20 minutes or until the stew reaches desired consistency, and the beef is tender. If the beef still feels tough, continue to simmer until it breaks apart easily with a fork. If the stew gets too thick, you can add more beef broth.

Remove the bay leaves and sprinkle fresh parsley on top before serving.

Follow steps 1 - 6 above except reduce the beef broth to 4 cups instead of 6, then add all of the ingredients to a slow cooker and cook on high for 7-9 hours. You have to reduce the broth because the stew won&#039;t reduce and thicken in the crockpot the same as it does on the stove-top.

Thirty minutes before serving, remove ½ a cup of the liquid from the beef stew in a bowl and whisk in the xanthan gum. Once it is combined, add it back to the crockpot while stirring.

Allow the beef stew to simmer on high with the lid off for approximately 30 minutes to give it time to thicken. If it isn&#039;t thick enough after 30 minutes, let it continue to simmer for 15 more minutes.

How to Make Beef Stew in the Crock Pot:

https://content.jwplatform.com/videos/LVi5Xou7.mp4

Keto Beef stew is a classic American dinner that is known to be comforting and super hearty. With the right ingredients, you can make a keto-friendly beef stew that is thick, full of flavors, and low in carbs

Hearty Keto Beef Stew

This recipe for keto beef stew is full of earthy flavors and just as comforting as regular beef stew, just without the worry of too many carbs. It features tender beef chuck and a medley of low carb vegetables that make it extra delicious and nutritious.

Keto Beef Stew

beef

olive oil, separated

unsalted butter, to brown the mushrooms

kosher salt,

smoked paprika

yellow onion,

carrots,

turnips,

garlic,

soy sauce, gluten-free

anchovy paste Asian fish sauce

Italian seasoning

thyme (or 1 teaspoon dried)

parsley

Heat the olive oil in a heavy-bottomed pot...

Heat the olive oil in a heavy-bottomed pot over high heat until very hot.

Pat beef dry and sprinkle with salt and...

Pat beef dry and sprinkle with salt and pepper.

Add beef to the pot in batches and...

Add beef to the pot in batches and brown well on all sides.

Transfer the browned beef to a large bowl....

Transfer the browned beef to a large bowl. Repeat with remaining beef.

Lower the heat to medium. Add another tablespoon...

Lower the heat to medium. Add another tablespoon of olive oil if the beef has absorbed the oil.

Stir in the onion, saute for 5-7 minutes...

Stir in the onion, saute for 5-7 minutes over medium heat until it has softened and become translucent.

Add garlic and cook for 1 minute or...

Add garlic and cook for 1 minute or until tender.

Transfer the onions and garlic to where the...

Transfer the onions and garlic to where the beef is.

Add tablespoons of olive oil and butter and...

Add tablespoons of olive oil and butter and then brown the mushrooms and over medium-high heat.

To the browned mushrooms add the cut carrots...

To the browned mushrooms add the cut carrots and turnips.

Add the beef broth, Worcestershire sauce, soy sauce,...

Add the beef broth, Worcestershire sauce, soy sauce, anchovy, tomato paste, and the remaining dry spices; mix well being sure to get all the browned pieces.

Toss in the bay leaves and thyme. Return beef...

Toss in the bay leaves and thyme. Return beef and its juices to the pot.

Bring to a simmer, then lower the heat...

Bring to a simmer, then lower the heat to low so that it cooks low and slow.

Cover with beef stew with the lid, cook...

Cover with beef stew with the lid, cook for 2 hours until the beef is tender.

Add in the butternut squash; raise the heat...

Add in the butternut squash; raise the heat to medium and simmer for another 25-35 minutes without the lid until the vegetables and beef are very tender, and the sauce has reduced and slightly thickened.

Discard bay leaves and thyme.

Adjust salt and pepper, to taste.

Serve in bowls, sprinkle with some fresh chopped...

Serve in bowls, sprinkle with some fresh chopped parsley 

Store leftovers in the refrigerator for up to...

Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.

https://mediavine-res.cloudinary.com/video/upload/jxpwexykfvlfnvltezm2.mp4

Our Instant Pot Best Keto Beef Stew Recipe is the perfect dinner idea when in a hurry. Also known as Hungarian goulash, this low carb beef stew is rich and hearty, with meat that is so soft and juicy that everyone will keep asking for it.

Instant Pot Best Keto Beef Stew Recipe - Goulash

Extra Virgin Olive Oil

Cloves of Garlic

(1,1 Pounds) Beef Meat

(1,1 Pounds) Mushrooms

Tablespoons Red Paprika spice

Curcuma​

Carrot

Tablespoons Parsley

Liter

Ingredients

Prepare all of the ingredients, you are going to need.

Instant Pot and oil

Switch your Instant Pot on stew and let it heat up. When you finish heating up, add olive oil.

Onions and Garlic

First, add all of your chopped onions and let them cook until golden brown. Once they are done, add chopped garlic and let it simmer for a while.

Beef

Cut your beef into similar sizes. Add the beef into the Pot. With a gentle and regular mixing, brown the beef and let the meat crust on the outside from all sides.

Instant Pot OFF

Switch the Instant Pot off. This step is crucial; otherwise, your paprika spice will burn and taste bitter. 

Paprika and Turmeric

Once the Instant Pot is switched off and the meat has cooled for about a minute, add paprika and turmeric. Mix it thoroughly, ensuring all the meat gets coated with paprika and turmeric spices.

Vegetables

Add the chopped mushrooms, carrot, and parsley, and mix the beef and vegetables.

Bone Broth

Add bone broth and scrape the brown bits from the bottom of the Pot.Depending on what you are planning to cook, add the amount accordingly. Soup – 1 liter (4 Cups) of bone broth. Stew – half a liter (2 Cups) of bone broth. 

Pressure Cook

Close the lid. Make sure the valve on the top is closed. Switch on the pressure and cook on high for 25 minutes. Once it's done, let the pot release the pressure gradually. Sprinkle with freshly chopped parsley or dry onions and serve.

Top 7 keto beef stew recipes from across the web

The most viewed keto beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Low Carb Beef Stew

Easy Spicy Crockpot Double Beef Ste...

Keto Slow Cooker Beef Stew - Whole3...

Low Carb/Keto Beef Stew

Keto Beef Stew

Instant Pot Best Keto Beef Stew Rec...

Keto Beef Stew Recipe (Crock Pot)

Top 7 keto beef stew recipes from across the web

The most viewed keto beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Carb Beef Stew

Easy Spicy Crockpot Double Beef Ste...

Keto Slow Cooker Beef Stew - Whole3...

Low Carb/Keto Beef Stew

Keto Beef Stew

Instant Pot Best Keto Beef Stew Rec...

Keto Beef Stew Recipe (Crock Pot)

The most viewed keto beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine