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Keto Beef Stew

This keto beef stew is full of earthy flavors and just as comforting as a traditional beef stew recipe, without the worry of too many carbs.

It features a tender beef chuck and a medley of low-carb vegetables that make it extra delicious and nutritious.

It’s a hearty low carb beef stew that will fool your taste buds. It’s a great choice since it’s a recipe the whole family can enjoy.

The addition of mushrooms, turnips, carrots, and butternut squash in this keto recipe makes for a very flavorful stew.

If you prefer a beef stew that is even lower in carbs, you could opt only to use a few vegetables or swap some out for bell pepper, celery root, or even green beans.

However, it’s such a filling recipe that you can certainly plan your macros in such a way that you enjoy all the vegetables and still stay in ketosis.

The best part is that this stew does not use any flour to thicken the sauce, so it’s not only low in carbs but also a gluten-free beef stew.

If you are looking for other ways to enjoy beef, you might want to check out our keto roast beef.

And if you want more stew recipes, don’t forget to check out our keto chicken stew for another flavor twist.

Keto Beef Stew

Keto Beef Stew
Keto Beef Stew, Gluten-Free

Nothing says comfort food like a bowl of hearty stew, and I firmly believe that you should not be denied this classic dish just because you’re on a keto diet.

You’ll notice that my recipe has quite a number of ingredients, but don’t let this intimidate you. The use of all the ingredients will guarantee the most flavorful, low-carb beef stew.

I cook my beef stew low and slow once the meat has been browned. After you add all the ingredients, you basically let it simmer at a low temperature, and there is no need to babysit the stew. 

The recipe has a few unique additions that make the stew stand out among the sea of other beef stews.

I like adding things like a little gluten-free soy sauce and anchovy paste for a little umami flavor. It’s the kind of ingredient you won’t really taste, but it enhances the beef stew beautifully.

I also use several herbs and seasonings that, once allowed to simmer, will have you wanting to lick the bowl.

What Can I Substitute For Potatoes In Beef Stew?

keto beef stew process picture all the ingredients needed displayed on a marble counter
Keto beef stew ingredients

It may surprise you to hear that turnips can substitute potatoes in a stew perfectly, but they do.

Turnips, like potatoes, are a type of root vegetable. Turnips have a surprisingly mild taste, so they are perfect for people who can’t handle the stronger flavor of some other vegetables.

They go great in soups and stews because they break down quickly when cooked, which is why they make an excellent substitute for potatoes.

I recommend that you choose small turnips when using turnips since they are less likely to have a bitter aftertaste and make for a better potato substitute.

This keto-friendly beef stew recipe also features butternut squash and carrots, but as I mentioned earlier, you can opt to use only one of the three to keep the recipe extra low in carbs.

The Following Are The Ingredients You’ll Need To Make Keto-Friendly Beef Stew

keto beef stew in teal ceramic pot
keto beef stew in a teal ceramic pot

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following are the basic ingredients you’ll need for the herb butter roast. Note that the full printable recipe card is at the bottom of the page.

  • Boneless beef chuck, trimmed of hard fat, cut into 2-inch chunks (allow the beef to come to room temperature before cooking). I always recommend grass-fed beef whenever feasible.
  • Olive oil
  • Kosher salt
  • Garlic powder
  • Smoked paprika
  • Onion powder
  • Freshly cracked black pepper
  • Onion
  • Carrots, peeled and cut into 1/2-inch thick pieces
  • Turnips, peeled, and cut into 1 1/2 inch cubes
  • Mushrooms, sliced ( I used a combination of baby Bella’s and chanterelle mushrooms)
  • Cubed butternut squash, peeled, and cut into 1-inch cubes pieces
  • Garlic cloves
  • Unsalted butter, to brown the mushrooms
  • Low sodium beef broth
  • Red wine vinegar
  • Worcestershire sauce
  • Soy sauce, gluten-free
  • Anchovy paste or 1 tablespoon of Asian fish sauce (optional but recommended)
  • Tomato paste
  • Dried Italian seasoning
  • Bay leaves
  • Fresh thyme (or 1 teaspoon dried)
  • Fresh parsley leaves, for garnish

How To Make Keto Beef Stew

A little planning will go a long way before you decide to make this recipe. For one, you will want your beef chuck to come to room temperature. This will ensure that the beef connective tissue will break down faster, keeping it tender and allowing the flavors to absorb well.

If you use cold beef chunks, it could shock the meat and make it unnecessarily tough. So just let it sit on the counter for 30 minutes or so before browning.

Once you are ready to cook, you’ll add the olive oil to a heavy-bottomed pot over high heat until very hot. Be sure to pat dry the beef, before seasoning it with salt and pepper.

Then, you’ll add the beef pieces to the pot in batches and brown well on all sides. After you’ve browned your beef, you’ll transfer it to a large bowl.

Lower the heat to medium, and add another tablespoon of olive oil if the beef has absorbed the oil. Next, chop the chopped onions and sauté them for 5-7 minutes over medium heat until they have softened and become translucent.

Then add the garlic and cook for 1 minute or until tender. Transfer the onions and garlic to the beef bowl.

At this point, I like to add a little olive oil and butter before I brown the mushrooms over medium-high heat. The browning really adds flavor and is worth the extra step.

Next, you’ll add the cut carrots and turnips, the beef broth, Worcestershire sauce, soy sauce, anchovy, tomato paste, and the remaining dry spices; mix well, being sure to get all the browned pieces.

Then toss in the bay leaves and thyme, and return the beef and its juices to the pot. Now, it’s time to bring the stew to a simmer. Once it does, lower the heat to low so that it cooks low and slow.

You’ll want to cover the beef stew with the lid and cook for 2 hours until the beef is tender.

Once this is done, you can add the butternut squash, raise the heat to medium, and simmer for another 25–35 minutes without the lid until the vegetables and beef are very tender and the sauce has reduced and slightly thickened.

Before serving, discard bay leaves and thyme and check the seasonings.

Beef Stew Crockpot Instructions

This keto stew recipe can also be made in a crock pot. After browning the beef, I transferred the meat, along with the brown bits and vegetables, to my slow cooker.

I then added the low-sodium beef broth, red wine vinegar, Worcestershire sauce, gluten-free soy sauce,  anchovy paste (or one tablespoon of Asian fish sauce), tomato paste, dried Italian seasoning, bay leaves, and sprigs of fresh thyme (or one teaspoon dried).

Setting the Crockpot

I set my crockpot to cook on low heat for 8 hours. After 8 hours, I removed the bay leaves and thyme sprigs, garnished the stew with fresh parsley leaves, and adjusted the seasoning if needed.

keto beef stew served in a white bowl
Keto beef stew served in a white bowl

Tag Us

In my book, in order to stay committed to a low-carb diet long enough to see the benefits, you should find creative ways to enjoy the recipes you’ve come to love.

I truly believe it’s why, as a family, we have remained faithful to this healthy lifestyle. 

The quickest way to throw in the towel while making any dietary changes is to feel deprived.

My prayer is that our keto-friendly recipes will make the keto diet a delicious breeze to follow and allow you to experience the changes you are hoping for. 

I sure hope you will give some of this keto beef stew recipe a try. Oh, and if you are looking for the perfect side dish to serve along with your stew, be sure to try our keto cauliflower rice.

Once you do, make sure you remember to tag us on Instagram, Facebook, and Pinterest.  It’s what keeps us encouraged to keep sharing and perfecting our recipes.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Join Our Jesus And Keto Movement 

Our family came to the keto diet looking at it from a Christian perspective. It’s the filter we choose to see from.

When we decided to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

To say we needed God’s intervention is to put it mildly. When we followed the Holy Spirit’s lead to embrace the ketogenic diet and combine it with our faith, we got on the path to real transformation. 

If you are looking for a Christian group that is using the keto diet to transform their lives, we invite you to join our Private Facebook Group and see if it’s not the key you have been missing. 

Grab Our Books!

In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.

Fittoservegroup Keto App

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Looking for a fast way to access our keto recipes? We’ve got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App, and it’s going to make your keto diet a delicious breeze!

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Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients. 

The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

Learn more by visiting our Fit To Serve Group App Page.

Keto Beef Stew served in a teal ceramic bowl Featured Image

Keto Beef Stew

Yield: 6
Prep Time: 15 minutes
Cook Time: 2 hours
Additional Cooking Time: 25 minutes
Total Time: 2 hours 40 minutes

This recipe for keto beef stew is full of earthy flavors and just as comforting as regular beef stew, just without the worry of too many carbs. It features tender beef chuck and a medley of low carb vegetables that make it extra delicious and nutritious.

Ingredients

  • 2 pounds boneless beef chuck, trimmed of hard fat, cut into 2-inch chunks ( allow the beef to come to room temperature before cooking)
  • 1/4 cub of olive oil, separated for browning the meat and vegetables
  • 1 tablespoon of unsalted butter, to brown the mushrooms
  • 1 1/4 teaspoons kosher salt, plus more as needed
  • 1 teaspoon of garlic powder
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of onion powder
  • 1 teaspoon of freshly cracked black pepper
  • 1 large yellow onion, chopped in large slices
  • 2 medium carrots, peeled and cut into 1/2-inch thick pieces
  • 1 cup of turnips, peeled and cut into 1 1/2-inch cubes
  • 10 ounces of mushrooms, sliced ( I used a combination of baby Bella's and chanterelle mushrooms)
  • 1 cup cubed pumpkin, acorn, or butternut squash, peeled and cut into 1-inch cubes pieces
  • 5 cloves garlic, minced
  • 2 cups of low sodium beef broth
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce, gluten-free
  • 1 tablespoon of anchovy paste or 1 tablespoon of Asian fish sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon of dried Italian seasoning
  • 2 bay leaves
  • 4 sprigs of fresh thyme (or 1 teaspoon dried)
  • Fresh parsley leaves, for garnish

Instructions

    1. Heat the olive oil in a heavy-bottomed pot over high heat until very hot.
    2. Pat beef dry and sprinkle with salt and pepper.
    3. Add beef to the pot in batches and brown well on all sides.
    4. Transfer the browned beef to a large bowl. Repeat with remaining beef.
    5. Lower the heat to medium. Add another tablespoon of olive oil if the beef has absorbed the oil.
    6. Stir in the onion, saute for 5-7 minutes over medium heat until it has softened and become translucent.
    7. Add garlic and cook for 1 minute or until tender.
    8. Transfer the onions and garlic to where the beef is.
    9. Add tablespoons of olive oil and butter and then brown the mushrooms and over medium-high heat.
    10. To the browned mushrooms add the cut carrots and turnips.
    11. Add the beef broth, Worcestershire sauce, soy sauce, anchovy, tomato paste, and the remaining dry spices; mix well being sure to get all the browned pieces.
    12. Toss in the bay leaves and thyme. Return beef and its juices to the pot.
    13. Bring to a simmer, then lower the heat to low so that it cooks low and slow.
    14. Cover with beef stew with the lid, cook for 2 hours until the beef is tender.
    15. Add in the butternut squash; raise the heat to medium and simmer for another 25-35 minutes without the lid until the vegetables and beef are very tender, and the sauce has reduced and slightly thickened.
    16. Discard bay leaves and thyme.
    17. Adjust salt and pepper, to taste.
    18. Serve in bowls, sprinkle with some fresh chopped parsley 
    19. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.

Notes

If you prefer a beef stew that is even lower in carbs, you could opt only to use a couple of the vegetables or swap some out for bell pepper, celery root, or even green beans.

Beef Stew Crockpot Instructions

This keto stew recipe can also be made in a crock pot. After browning the beef, I transferred the meat, along with the brown bits and vegetables to my slow cooker.

I then added the low-sodium beef broth, red wine vinegar, Worcestershire sauce, gluten-free soy sauce,  anchovy paste (or one tablespoon of Asian fish sauce), tomato paste, dried Italian seasoning, bay leaves, and sprigs of fresh thyme (or one teaspoon dried).

Setting the Crockpot

I set my crockpot to cook on low heat for 8 hours. After 8 hours, I removed the bay leaves and thyme sprigs, and garnished the stew with fresh parsley leaves and tasted to adjust the seasoning if needed.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 460Total Fat: 24.8gSaturated Fat: 6.3gCholesterol: 151mgSodium: 800mgCarbohydrates: 13.2gNet Carbohydrates: 9.3gFiber: 3.9gSugar: 5.9gProtein: 51g

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