This easy keto beef stew is a hearty, low-carb dinner packed with tender beef, rich broth, and satisfying vegetables, all without the potatoes. Perfect for a cozy night in, it’s a flavorful, wholesome meal the whole family will love.

We first made this recipe on a chilly evening, and it’s been a staple ever since. The savory aroma of beef, garlic, and fresh herbs simmering on the stove fills the kitchen with comfort and warmth.

Whether you’re following a keto lifestyle or just looking for a healthy, hearty dinner, this stew checks all the boxes.

Let’s get cooking!

Quick Look at What’s Inside

Nutrition Benefits of Keto Beef Stew

This keto beef stew isn’t just comforting, it’s packed with nutrients to fuel your day. Here’s why we love it:

Beef chuck roast provides a great source of protein to keep you full and help maintain muscle mass, especially important on a low-carb diet.
Low-carb vegetables like mushrooms, celery, and carrots add fiber, vitamins, and antioxidants while keeping the dish keto-friendly.
Herbs like thyme and rosemary deliver powerful antioxidants and anti-inflammatory benefits, along with fresh flavor.
The absence of starchy potatoes makes this a great option for those following a low-carb or ketogenic diet.

Ingredients for Keto Beef Stew

Ready to bring this stew to life? Here’s everything you need:

2 lb. beef chuck roast, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
8 oz. baby bella mushrooms, sliced
1 small onion, chopped
1 medium carrot, peeled and cut into rounds
2 stalks celery, sliced
3 cloves garlic, minced
1 Tbsp. tomato paste
6 cups low-sodium beef broth
1 tsp. fresh thyme leaves
1 tsp. freshly chopped rosemary

Step-by-Step Instructions for Easy Keto Beef Stew

Let’s walk through the steps to make this delicious stew. Don’t worry—it’s simpler than it looks, and we’ll guide you every step of the way!

1. Prepare and Sear the Beef

Pat the beef pieces dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large pot over medium heat.

Add the beef in batches, searing each piece on all sides until golden brown (about 3 minutes per side). Remove the beef from the pot and set aside.

2. Cook the Vegetables

In the same pot, add the mushrooms and cook until golden and slightly crispy, about 5 minutes.

Add the onion, carrot, and celery, cooking until softened, about another 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

3. Add Broth and Herbs

Stir in the tomato paste, coating the vegetables evenly. Pour in the beef broth, then add the thyme, rosemary, and the seared beef back into the pot. Season with an additional ½ teaspoon of salt and pepper.

4. Simmer and Serve

Bring the stew to a boil, then reduce the heat to a gentle simmer. Let it cook, uncovered, for 50 minutes to 1 hour, or until the beef is tender and the flavors have melded beautifully. Taste and adjust seasoning as needed before serving.

Tips from Our Test Kitchen

Choose the right cut of beef: Beef chuck roast is ideal for stew because it becomes tender and flavorful after simmering.
Sear in batches: Overcrowding the pot will steam the beef instead of browning it, so take your time and sear in smaller batches.
Customize the veggies: While carrots are used sparingly here to keep the carb count low, you can swap them for radishes if you want an even lower-carb option.

Variations, Leftovers, and Storage

Ingredient swaps: For a more traditional flavor, you can use turnips or radishes as potato substitutes. Both work beautifully as low-carb alternatives.
Make it in a slow cooker: Want a hands-off option? After searing the beef and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
Leftovers: Store any leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freezing: This stew also freezes well! Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Facts

Here’s what you can expect per serving (based on six servings):

Calories: 320
Protein: 28 g
Total Fat: 18 g
Carbohydrates: 7 g
Fiber: 2 g

Note: Nutrition estimates may vary based on specific ingredients and portion sizes.

Frequently Asked Questions

Can I make this stew in an Instant Pot?

Absolutely! Use the sauté function to sear the beef and cook the vegetables, then add the broth and seasonings. Cook on high pressure for 35 minutes, followed by a natural release.

What can I substitute for carrots to make it lower carb?

Radishes or turnips are great low-carb substitutes that mimic the texture of potatoes when cooked.

Can I use pre-cut stew meat instead of chuck roast?

Yes, pre-cut stew meat works fine. Just make sure to sear it well for maximum flavor.

How do I thicken the stew without flour or cornstarch?

This keto-friendly stew thickens naturally as it simmers. If you prefer it thicker, you can puree a small portion of the veggies and stir it back into the pot.

Cozy up with this rich, savory keto beef stew!

This keto beef stew is a game-changer for low-carb dinners. Packed with flavor, hearty beef, and nutrient-rich vegetables, it’s a recipe you’ll want to make again and again. We hope you enjoy it as much as we do!

When you try this recipe, we’d love to hear from you. Share your thoughts in the comments below or tag us on social media @SimplyNourishedLife. Looking for more low-carb dinner recipes? Check out our Keto Beef Stew Slow Cooker!

Keto Beef Stew Recipe

This easy keto beef stew is a hearty, low-carb dinner packed with tender beef, rich broth, and satisfying vegetables—all without the potatoes.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine American

Servings 6

Calories 320 kcal

Ingredients

2 lb. beef chuck roast cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
8 oz. baby bella mushrooms sliced
1 small onion chopped
1 medium carrot peeled and cut into rounds
2 stalks celery sliced
3 cloves garlic minced
1 Tbsp. tomato paste
6 cups low-sodium beef broth
1 tsp. fresh thyme leaves
1 tsp. freshly chopped rosemary

Instructions

Prepare and Sear the Beef

Pat the beef pieces dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large pot over medium heat.
Add the beef in batches, searing each piece on all sides until golden brown (about 3 minutes per side). Remove the beef from the pot and set aside.

Cook the Vegetables

In the same pot, add the mushrooms and cook until golden and slightly crispy, about 5 minutes.
Add the onion, carrot, and celery, cooking until softened, about another 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Add Broth and Herbs

Stir in the tomato paste, coating the vegetables evenly. Pour in the beef broth, then add the thyme, rosemary, and the seared beef back into the pot. Season with an additional ½ teaspoon of salt and pepper.

Simmer and Serve

Bring the stew to a boil, then reduce the heat to a gentle simmer. Let it cook, uncovered, for 50 minutes to 1 hour, or until the beef is tender and the flavors have melded beautifully. Taste and adjust seasoning as needed before serving.

Notes

Tips from Our Test Kitchen

Choose the right cut of beef: Beef chuck roast is ideal for stew because it becomes tender and flavorful after simmering.
Sear in batches: Overcrowding the pot will steam the beef instead of browning it, so take your time and sear in smaller batches.
Customize the veggies: While carrots are used sparingly here to keep the carb count low, you can swap them for radishes if you want an even lower-carb option.

Variations, Leftovers, and Storage

Ingredient swaps: For a more traditional flavor, you can use turnips or radishes as potato substitutes. Both work beautifully as low-carb alternatives.
Make it in a slow cooker: Want a hands-off option? After searing the beef and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
Leftovers: Store any leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freezing: This stew also freezes well! Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Facts