If you’re craving a hearty, comforting meal that fits perfectly into your low-carb lifestyle, you’re going to adore this Keto Beef Stew Recipe. I absolutely love how this stew strikes the perfect balance between rich flavors and tender, melt-in-your-mouth beef, all without the carbs from potatoes. Stick around—I’ll walk you through every step so you nail it on your first try and enjoy a steamy bowl of keto-friendly goodness.
Why You’ll Love This Recipe
- Keto-Friendly Comfort Food: A rich and satisfying stew that skips the potatoes but keeps all the flavor and warmth you need.
- Perfectly Tender Beef: Slow-cooked chuck roast that melts in your mouth every time — seriously, no tougher chunks here.
- Vegetables That Actually Add Flavor: I’ve swapped out high-carb veggies for keto-approved ones like celery root and pearl onions, which elevate this stew beautifully.
- Simple Ingredients, Big Impact: You likely have most of these pantry staples already, so it’s easy to pull together on a weeknight.
Ingredients You’ll Need
This Keto Beef Stew Recipe brings together a thoughtful mix of proteins, low-carb veggies, and herbs that build incredible depth. I always recommend choosing quality beef broth — it really makes the difference.
- Beef Chuck Roast: I like to cube it into 1-inch pieces; chuck has great marbling, so it stays tender and juicy.
- Whole Mushrooms: Quartered for texture and earthy flavor — button or cremini work perfectly.
- Celery Root: This adds a subtle sweetness and creaminess when cooked; if you can’t find it, turnips or radishes are great keto swaps.
- Pearl Onions: They’re sweeter and less pungent, but regular onions work if you don’t have pearl ones.
- Celery Ribs: Adds crunch and freshness to the stew.
- Carrot: Just a small amount for sweetness; roll-cut slices keep them keto and add nice texture.
- Garlic: Adds that essential aromatic punch.
- Tomato Paste: Just a couple of tablespoons to deepen the stew’s flavor without adding many carbs.
- Olive Oil / Avocado Oil / Bacon Grease: Your call! I love using bacon grease occasionally for that smoky kick.
- Beef Broth: I highly recommend bone broth like Kettle and Fire for richness and added nutrients.
- Bay Leaf: Classic herb that brings subtle depth.
- Dried Thyme: Earthy and fragrant, a true flavor backbone.
- Salt & Pepper: To taste—season well to highlight all the flavors.
- Additional Herbs & Spices: Marjoram, winter savory, oregano, summer savory, juniper berries, clove, orange peel, red wine, and balsamic vinegar can be added for extra complexity if you’re feeling adventurous.
Variations
I love how this Keto Beef Stew Recipe is a fantastic base that you can play around with depending on your mood and what you have on hand. Feel free to tweak it and make it your own!
- Vegetable Swaps: I’ve swapped celery root with turnips or radishes during different seasons, and it never disappoints.
- Herb & Spice Variations: Adding juniper berries and a splash of red wine intensifies the flavor, perfect for a cozy night in.
- Fat Source: Sometimes I cook the stew in bacon grease instead of oil to add a smoky richness that my family goes crazy for.
- Pressure Cooker Version: If you’re short on time, this stew adapts beautifully to a pressure cooker — just reduce cooking time by about two-thirds.
How to Make Keto Beef Stew Recipe
Step 1: Prep and Brown Your Beef
Start by patting your beef cubes dry—this helps them brown properly instead of steaming. Heat your oil or bacon grease in a large Dutch oven over medium-high heat, then brown the beef in batches so it develops a deep caramelized crust. Don’t rush this step; browning adds incredible flavor to the whole stew.
Step 2: Sauté the Aromatics and Veggies
Remove the beef and set it aside. In the same pot, toss in your garlic, mushroom quarters, pearl onions, celery, and carrots. Sauté just until they start to soften — about five minutes. This step builds your stew’s flavor foundation.
Step 3: Combine and Simmer
Return the beef to the pot, stir in the tomato paste, and cook for a minute or two to deepen its flavor. Add your beef broth, bay leaf, dried thyme, and your choice of additional herbs and spices. Bring everything to a gentle simmer, then lower the heat and cover.
This is where patience pays off. Let it simmer for about two hours, stirring occasionally, until the beef is tender and the flavors have melded beautifully. If you’re short on time, a pressure cooker can trim this down significantly.
Pro Tips for Making Keto Beef Stew Recipe
- Dry Your Meat Thoroughly: Moisture inhibits browning, so I always dry my beef cubes with paper towels for the best sear.
- Don’t Skip Browning the Tomato Paste: Cooking it briefly before adding broth adds a deeper, sweeter layer to the stew’s flavor profile.
- Use Bone Broth for Extra Nutrients: I use Kettle and Fire bone broth for richness and a little added collagen, which makes the stew even more satisfying.
- Low and Slow Is Key: Resist the urge to crank up the heat—the gentle simmer is what tenderizes the beef beautifully without drying it out.
How to Serve Keto Beef Stew Recipe
Garnishes
I love finishing my keto beef stew with a sprinkle of fresh parsley or thyme—it adds a pop of color and freshness that brightens the rich flavors. Sometimes, I add a few crunchy fried shallots on top for texture.
Side Dishes
This stew is a complete meal on its own, but if you want to get fancy, I like to pair it with creamy cauliflower mash or a crisp green salad dressed with lemon vinaigrette. Both keep it low-carb while complementing the stew’s indulgence.
Creative Ways to Present
For special occasions, I’ve served this stew in rustic mini cast iron skillets or inside hollowed-out keto-friendly bread bowls (using almond flour bread). It makes the meal feel extra cozy and impressive without much fuss.
Make Ahead and Storage
Storing Leftovers
My family loves when I make a big batch of this stew because the leftovers only get better after resting a night in the fridge. I store it in airtight containers and it keeps perfectly well for up to 4 days.
Freezing
You can absolutely freeze this keto beef stew. I portion it into freezer-safe containers or ziplock bags, removing as much air as possible. It freezes beautifully and thaws without losing texture or flavor. Just be sure to cool it completely before freezing.
Reheating
I always reheat gently on the stove over low heat to avoid overcooking the beef or breaking down the veggies too much. Adding a splash of broth during reheating helps keep everything nicely saucy and tender.
FAQs
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Is this Keto Beef Stew Recipe suitable for a slow cooker?
Yes! You can absolutely adapt this recipe for a slow cooker. Brown the beef and sauté the veggies first for the best flavor, then transfer everything to your slow cooker and cook on low for 6-8 hours until the meat is tender.
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Can I use other cuts of beef besides chuck roast?
Chuck roast is my go-to because of its marbling, but you can use brisket or short ribs if you like—just expect slightly different cooking times to get that same tender texture.
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What if I don’t have pearl onions?
No worries! Just dice a small regular onion and sauté it well. It won’t be quite as sweet as pearl onions but will still add great savory depth.
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Can I make this stew spicier?
Absolutely! Add crushed red pepper flakes or a pinch of cayenne when sautéing your veggies for a touch of heat.
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How do I keep the stew from being watery?
Make sure to brown your meat well and simmer long enough uncovered at the end if needed to reduce excess liquid. Also, using tomato paste helps thicken the stew naturally.
Final Thoughts
When I first tried this Keto Beef Stew Recipe, I was so relieved to find a stew that felt indulgent without wrecking my macros. My family goes crazy for it, and I love that it simmers away on the stove, filling the kitchen with cozy aromas. Whether you’re new to keto or a seasoned pro, this recipe feels like a warm hug on a plate. Give it a try—I promise it’ll become a staple in your meal rotation.
Print
Keto Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 130 minutes
- Total Time: 150 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and rich keto-friendly beef stew packed with tender beef chuck, earthy mushrooms, and a medley of low-carb vegetables simmered to perfection in flavorful beef broth. This gluten-free, ketogenic stew offers a comforting, nutrient-dense meal ideal for those following a low-carb lifestyle without sacrificing taste.
Ingredients
Beef and Vegetables
- 1 1/4 pounds 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 substitute turnips or radishes)
- 4 ounces pearl onions, trimmed and peeled (or regular onion, large dice)
- 2-3 ribs celery, sliced
- 3 ounces carrots, roll-cut or sliced
- 2 cloves garlic, sliced
Liquids and Seasonings
- 2 tbsp tomato paste
- 2 tbsp olive oil, avocado oil, or bacon grease
- 5 cups beef broth (preferably bone broth such as Kettle and Fire)
- 1 large bay leaf
- 1/2 tsp dried thyme
- Salt and pepper, to taste
Optional Herbs and Flavorings
- Marjoram
- Winter savory
- Oregano
- Summer savory
- Juniper berries
- Clove
- Orange peel
- Red wine
- Balsamic vinegar
Instructions
- Prepare Ingredients: Trim and cube the beef chuck roast into 1-inch pieces. Peel and cube the celery root, quarter the mushrooms, peel and trim the pearl onions, slice the celery ribs, roll-cut or slice the carrots, and slice the garlic cloves.
- Sear the Beef: In a large pot or Dutch oven, heat 2 tablespoons of olive oil, avocado oil, or bacon grease over medium-high heat. Add the cubed beef in batches to avoid overcrowding, searing on all sides until browned. Remove and set aside.
- Sauté Aromatics and Vegetables: In the same pot, add garlic, pearl onions, celery, carrots, mushrooms, and celery root. Cook for several minutes until vegetables begin to soften and develop flavor.
- Add Tomato Paste and Herbs: Stir in 2 tablespoons of tomato paste, cooking it briefly to deepen the flavor. Add the bay leaf, dried thyme, and any desired optional herbs such as marjoram, oregano, or juniper berries. Stir to combine.
- Deglaze and Add Broth: Deglaze the pot with a splash of red wine or water if using, scraping any browned bits from the bottom. Pour in 5 cups of beef broth and return the seared beef to the pot. Season with salt and pepper to taste.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce heat to low, cover, and let it simmer gently for about 2 to 2.5 hours (approximately 130 minutes) or until the beef is meltingly tender and the flavors are well developed. Stir occasionally and adjust seasoning as needed.
- Finish and Serve: Remove the bay leaf and any whole spices used. Optionally, add a splash of balsamic vinegar or a pinch of orange peel for brightness. Serve hot and enjoy a comforting, low-carb keto beef stew.
Notes
- This stew is an excellent low-carb, ketogenic option without potatoes, making it perfect for gluten-free and keto diets.
- Using bone broth boosts the nutritional value and flavor depth of the stew.
- Feel free to customize the herbs to your liking for varied flavor profiles.
- Substituting celery root with turnips or radishes can add subtle differences in flavor and texture.
- Slow simmering is key for tender beef and a richly developed broth.
Nutrition
- Serving Size: 1 serving
- Calories: 288 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
