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Do you crave a comforting, hearty stew but stick to your ketogenic lifestyle? Look no further! This incredible keto beef stew recipe delivers all the rich, savory flavor you desire without the carbs. It is a deeply satisfying meal, packed with tender beef and low-carb vegetables, perfect for chilly evenings. Get ready to enjoy a fantastic meal that also works beautifully for meal prep throughout your week.
Why You’ll Love This Keto Beef Stew
This keto beef stew will quickly become a staple in your kitchen. It brings together incredible flavors and simplifies your meal routine.
- Rich, savory, deeply satisfying flavor: Every spoonful offers a burst of umami and comforting warmth.
- Perfect for chilly evenings or meal prep: Enjoy it fresh or portion it out for delicious, healthy meals all week.
- Easy to make in one pot: Minimal cleanup means more time to relax and enjoy.
- Naturally low-carb and gluten-free: It fits perfectly into your dietary needs without compromise.
- Family-friendly comfort food: Even non-keto eaters will rave about this delicious stew.
- Customizable with your favorite additions: Easily adjust ingredients to suit your taste preferences.
Ingredients
Gathering your ingredients is the first step to creating this fantastic keto beef stew. This recipe uses simple, wholesome components for maximum flavor.
- 1 1/4 pound trimmed beef chuck roast, cubed (1 inch)
- 8 ounces whole mushrooms, quartered
- 6 ounces celery root, peeled and cubed into 3/4 inch pieces (or sub turnips or radishes)
- 4 ounces pearl onions, trimmed and peeled (or regular onion, large dice)
- 2-3 ribs celery, sliced
- 3 ounces carrot, roll-cut (or sliced)
- 2 cloves garlic, sliced
- 2 tbsp tomato paste
- 2 tbsp olive oil, avocado oil, or bacon grease
- 5 cups beef broth (I used Kettle and Fire bone broth)
- 1 large bay leaf
- 1/2 tsp dried thyme
- Salt and pepper to taste
Notes & Substitutions
For the best texture and flavor in your ketogenic stew, choose a good cut of beef. Beef chuck roast is ideal here because it becomes incredibly tender after a long simmer. You can also use short ribs or even beef oxtail for a richer broth. Embrace low-carb root vegetables like celery root, turnips, or radishes to mimic traditional potatoes without the carbs. While a small amount of carrot is fine for flavor, use less if you are extra strict.
For the broth, high-quality beef bone broth enhances the flavor and adds beneficial collagen. Feel free to use regular beef broth if preferred. Beyond thyme and bay leaf, consider adding other herbs like marjoram, winter savory, or a pinch of oregano. Adjust salt and black pepper throughout the cooking process to ensure perfect seasoning in your hearty stew.
Equipment
You won’t need a lot of specialized equipment to prepare this delicious keto beef stew. Just a few kitchen essentials will do the trick.
- Large Dutch oven or heavy-bottomed pot (at least 5-quart capacity)
- Sharp knife and cutting board
- Measuring cups and spoons
- Stirring spoon or spatula
Instructions
Creating this flavorful keto beef stew is a straightforward process, perfect for beginners. Follow these steps for a rich and tender meal.
- Prepare Ingredients: Begin by patting your cubed beef chuck roast dry with paper towels. This helps ensure a good sear. Next, chop all your vegetables as specified in the ingredient list. Have everything ready before you start cooking.
- Brown the Beef: Heat two tablespoons of olive oil, avocado oil, or bacon grease in your large Dutch oven over medium-high heat. Once shimmering, add about half of the beef cubes to the pot, ensuring not to overcrowd it. Sear the beef for 3-4 minutes per side until deeply browned on all surfaces. Browning is crucial for developing deep flavor in your keto beef stew. Remove the browned beef to a plate and repeat with the remaining beef.
- Sauté Aromatics: Reduce the heat to medium. Add the pearl onions (or diced regular onion) and sliced celery to the pot. Cook for about 5-7 minutes, stirring occasionally, until they begin to soften. Stir in the sliced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add Tomato Paste: Push the vegetables to one side of the pot. Add the tomato paste to the empty spot and cook it directly on the hot surface for 1-2 minutes, stirring constantly, until it darkens slightly and smells fragrant. This deepens its flavor.
- Deglaze: Pour in the five cups of beef broth. Use your stirring spoon or spatula to scrape up any browned bits stuck to the bottom of the pot. These flavorful bits, called fond, add immense depth to your ketogenic stew.
- Combine & Simmer: Return all the browned beef and any accumulated juices from the plate back into the pot. Add the bay leaf and dried thyme. Stir everything together gently. Bring the liquid to a gentle simmer.
- Add Vegetables: Stir in the cubed celery root (or turnips/radishes), sliced carrots, and quartered mushrooms. Ensure they are submerged in the liquid.
- Cook Until Tender: Reduce the heat to low, cover the pot, and let the keto beef stew simmer gently for 1.5 to 2 hours. The goal is fork-tender beef and soft vegetables. Check periodically and stir to prevent sticking.
- Season: Once the beef is perfectly tender, remove the bay leaf. Taste the stew and adjust the seasoning as needed with salt and freshly ground black pepper. You might need more than you think to bring out the flavors.
- Serve: Ladle the hearty keto beef stew into warm bowls. Garnish with fresh parsley if desired. Serve immediately and enjoy!
Pro Tips & Troubleshooting
Mastering this keto beef stew is easy with a few extra tips. These suggestions will help you achieve the best flavor and texture every time.
- Achieve maximum flavor: Always brown your beef thoroughly. This caramelization creates a rich, complex base for your low-carb beef stew.
- Don’t overcrowd the pot: Brown beef in batches to ensure a proper sear, not just steaming. Overcrowding lowers the pan temperature.
- Adjust stew thickness: If your stew is too thin, simmer uncovered for longer to reduce the liquid. For a thicker consistency, whisk in 1/4 teaspoon of xanthan gum into a small amount of the hot broth, then stir into the stew.
- Prevent dry beef: Don’t overcook the stew beyond the point of tenderness. While chuck roast is forgiving, continuous high heat can dry it out. Keep it at a gentle simmer.
- Flavor enhancers: Consider adding a splash of dry red wine (like Cabernet Sauvignon or Merlot) with the broth in step 5. The alcohol will cook off, leaving a deeper flavor. A tablespoon of balsamic vinegar can also add brightness.
- Common Mistakes: Not seasoning enough throughout the process or rushing the cook time are frequent errors. Taste and adjust often, and let the stew simmer until the beef is truly fall-apart tender.
Serving, Storage & Variations
This keto beef stew is incredibly versatile, making it perfect for various occasions and easy to manage throughout the week.
Serve your delicious low-carb beef stew plain in a bowl, allowing the rich flavors to shine. For a more substantial meal, pair it with some warm keto bread or a side of creamy cauliflower mash. You can also enjoy it over spiralized zucchini noodles or simply with a fresh green salad.
Store any leftover stew in an airtight container in the refrigerator for 3-4 days. The flavors often deepen overnight, making it even more delicious the next day. To freeze, allow the stew to cool completely. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
Variations
- Spicy keto beef stew: Add a pinch of red chili flakes with the aromatics, or slice a jalapeño into the stew during the last 30 minutes of cooking.
- Creamy keto beef stew: Stir in 1/4 to 1/2 cup of heavy cream or full-fat coconut milk (for dairy-free) at the very end of cooking, just before serving.
- Herb variations: Experiment with different herb blends. Try a “bouquet garni” with fresh rosemary and parsley stems tied together, or a sprinkle of dried marjoram or winter savory for an earthy twist.
- Vegetable additions: Include quick-cooking green beans or fresh spinach during the last 15 minutes of simmering. This adds extra nutrients and color.
- Slow Cooker/Instant Pot: For a slow cooker, brown the beef and sauté aromatics, then transfer to the slow cooker with all other ingredients. Cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, brown on Sauté mode, then add remaining ingredients and cook on High Pressure for 45 minutes, with a natural release for 10-15 minutes.
Nutrition Information
This keto beef stew offers a fantastic nutritional profile, making it a smart choice for your low-carb lifestyle. It is naturally low in carbohydrates and rich in protein and healthy fats, which helps keep you feeling full and satisfied. The beef provides essential amino acids and iron, while the vegetables contribute fiber and vitamins.
While precise figures depend on exact ingredient brands and portion sizes, this hearty stew typically provides an excellent balance of macronutrients. For the most accurate nutritional data, we recommend using a reliable online nutrition calculator with your specific ingredients.
| Serving Size | Calories | Total Fat | Net Carbs | Protein |
|---|---|---|---|---|
| 1 cup | ~400 | ~28g | ~5g | ~30g |
Note: Nutrition information is an estimate and can vary based on specific ingredients and cooking methods.
FAQ
Got questions about this amazing keto beef stew? We have answers to help you make it perfectly every time.
- Is beef stew keto-friendly? Yes, traditional beef stew can be made keto-friendly by substituting high-carb potatoes with low-carb vegetables like celery root, radishes, or turnips.
- What can I use instead of potatoes in keto stew? Celery root, radishes, turnips, or even daikon radish are excellent low-carb alternatives that mimic potato texture without the starch.
- How to thicken keto beef stew? You can thicken your ketogenic stew by simmering it uncovered to reduce the liquid, or by whisking in a small amount of xanthan gum at the end.
- Can I make this stew in a slow cooker? Absolutely! Brown the beef and sauté the aromatics first, then combine all ingredients in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- What beef cut is best for stew? Chuck roast is highly recommended for its tenderness after slow cooking. Beef short ribs or even oxtail are also excellent choices for a rich, flavorful stew.
- Can I add wine to keto beef stew? Yes, you can add a dry red wine. Ensure it simmers long enough for the alcohol to cook off, leaving behind a deeper, more complex flavor profile.
Conclusion
This Hearty Keto Beef Stew is truly a triumph for anyone seeking comfort food without sacrificing their low-carb goals. Its rich, savory flavors and tender textures provide a deeply satisfying experience, perfect for warming up on any day. We hope this simple, beginner-friendly recipe encourages you to create something delicious in your kitchen. Give this incredible keto beef stew a try tonight and discover your new favorite meal. We’d love to hear how it turns out, so please share your comments or photos with us!
According to Harvard T.H. Chan School of Public Health, the ketogenic diet may offer short-term benefits for weight loss and improvements in blood sugar and cholesterol for some individuals.
Equipment
- Dutch oven or heavy-bottomed pot
- Sharp knife
- Cutting board
- measuring cups and spoons
- Stirring spoon or spatula
Ingredients
- 1 1/4 lb beef chuck roast, cubed (1 inch)
- 8 oz whole mushrooms, quartered
- 6 oz celery root, peeled and cubed (or sub turnips or radishes)
- 4 oz pearl onions, peeled (or large onion, diced)
- 2-3 ribs celery, sliced
- 3 oz carrot, roll-cut or sliced
- 2 cloves garlic, sliced
- 2 Tbsp tomato paste
- 2 Tbsp olive oil, avocado oil, or bacon grease
- 5 cups beef broth (preferably bone broth)
- 1 large bay leaf
- 1/2 tsp dried thyme
- salt and pepper to taste
Instructions
- Pat cubed beef dry with paper towels. Chop all vegetables and measure ingredients before starting.
- Heat oil in a large Dutch oven over medium-high. Sear half of the beef for 3–4 minutes per side until browned. Repeat with remaining beef. Set aside.
- Reduce heat to medium. Add pearl onions and celery. Sauté 5–7 minutes until softened. Stir in garlic and cook 1 minute.
- Push vegetables aside. Add tomato paste directly to the pan and cook for 1–2 minutes until darkened and fragrant.
- Deglaze with beef broth, scraping up fond. Return beef and juices to the pot. Add bay leaf and thyme. Bring to a gentle simmer.
- Add celery root, carrots, and mushrooms. Stir to combine and ensure vegetables are submerged.
- Cover and simmer on low for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and vegetables are soft.
- Remove bay leaf. Taste and adjust with salt and pepper. Optionally thicken with xanthan gum if needed. Serve hot.
