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