Keto-friendly dishes like this recipe for beef stew are healthy, hearty, and full of savory flavors!
Tender chunks of seasoned beef and a variety of vegetables are cooked in a rich, delicious beef broth that tastes like it’s been slow cooking all day!
Low Carb One Pot Meal!
- Timesaving and low-carb, make this beef stew on the stovetop in a Dutch oven and take it right to the table for easy serving!
- Affordable, filling, and full of flavor, enjoy this low-carb beef stew all week long as healthy workday lunches or hearty dinners.
- This easy recipe for beef stew is so simple to make! Keep it warm in a Crockpot for when company is coming over, or the big game is on!
- Use up any leftover meat or keto-friendly veggies for a more budget-friendly dish.
Beef Stew Ingredients
Meat – Cheaper cuts like chuck or stew meat will become tender in the seasoned broth, so no need to get the pricier cuts. Strapped for time? Just use frozen meatballs!
Broth – Red wine is used to deglaze the pan and along with the beef broth and tomato paste makes a rich and deep-flavored broth. If red wine isn’t available, simply add more broth.
Vegetables – All the low-carb faves are here! Add more or less depending on your preference. Onions, celery, turnips, mushrooms, carrots, and green beans give beef stew texture, color, and flavor. Other keto veggies to add are tomatoes, spinach, kale, and zucchini.
How To Make Beef Stew
- Brown the beef in oil and remove. Sauté onion, mushrooms, and garlic.
- Deglaze the pan with red wine and cook until the wine is almost evaporated.
- Return the beef to the pot with broth, celery, tomato paste, and seasonings.
- Cover and simmer until the beef is tender (as per the recipe below).
- Add remaining ingredients and simmer until the veggies are tender.
- Thicken beef stew (optional) by mixing cornstarch or xanthan gum with 3 tablespoons of cold water.
- For a thicker stew without using cornstarch or xanthan gum, puree some of the cooked turnips and carrots with a little broth in a blender and stir it back into the stew.
Serving And Storing Beef Stew
Serve low-carb beef stew with a side of homemade cloud bread, and a tangy cucumber feta salad. Keep leftover low-carb beef stew in a covered container in the refrigerator for up to 4 days and reheat it on the stove. Homemade beef stew freezes really well! Freeze portions in zippered bags for up 4 months and thaw in a saucepan on low heat.
More Low Carb Beef Dishes
Low Carb Beef Stew
- 1 tablespoon olive oil
- 1 ½ pounds chuck or stew meat cut into 1-inch pieces
- 1 medium onion diced
- 8 ounces mushrooms sliced ½-inch thick
- 3 cloves garlic minced
- ½ cup dry red wine
- 6 cups low-sodium beef broth
- 3 ribs celery cut into ½-inch pieces
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary crushed
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 turnips peeled and cut into 1-inch cubes
- 2 carrots peeled and cut into 1-inch chunks
- 6 ounces green beans cut into 1-inch pieces
- 2 tablespoons cornstarch or 2 teaspoons xanthan gum optional
- Heat oil in a large dutch oven over medium-high heat. Add half of the beef cubes and cook without stirring until browned on one side, about 4 minutes. Stir and brown on the other side, remove from the pan, and set aside. Repeat with remaining beef.
- Add onion, mushrooms, and garlic (adding more oil if needed). Cook until the onion is slightly softened.
- Add the red wine to the pot and use a spatula to scrape up any brown bits. Cook until the wine is almost evaporated.
- Add the browned beef, broth, celery, tomato paste, rosemary, salt & pepper. Bring to a boil, reduce heat and simmer for 60-90 minutes or until beef is tender.
- Add turnip, carrots, and green beans. Simmer until the vegetables and beef are tender, about 20-30 minutes more.
- If desired, combine the cornstarch or xanathan gum with 3 tablespoons of cold water or broth. Stir into the simmering stew to thicken.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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