Nothing warms the soul quite like a rich, hearty bowl of beef stew, and this Keto Beef Stew proves you don’t need potatoes or flour to create a deeply satisfying and comforting meal. Tender chunks of beef swim in a thick, savory broth loaded with low-carb vegetables that soak up all those wonderful flavors. This recipe delivers all the cozy comfort of traditional beef stew while keeping your carb count wonderfully low, making it perfect for anyone following a keto lifestyle or simply looking for a healthier version of this classic dish. The meat becomes incredibly tender after slow simmering, and the vegetables add texture and nutrition without compromising your dietary goals. Whether you’re meal prepping for the week or feeding a hungry family on a chilly evening, this stew hits all the right notes.
Serving Quantity: 6 servings
Cooking Time: 2 hours 30 minutes (20 minutes prep, 2 hours 10 minutes cooking)
Nutritional Information per serving:
1. Calories: 365
2. Protein: 38g
3. Carbohydrates: 9g
4. Fat: 20g
5. Fiber: 3g
6. Sugar: 4g
7. Sodium: 720mg
8. Net Carbs: 6g
Ingredients You Need:
1. 2 pounds beef chuck roast, cut into 1-inch cubes
2. 3 cups beef broth (low sodium)
3. 2 cups cauliflower florets, cut into bite-sized pieces
4. 1 cup celery, chopped
5. 1 cup radishes, quartered (these replace potatoes)
6. 1 cup mushrooms, sliced
7. 1 medium onion, diced
8. 4 garlic cloves, minced
9. 3 tablespoons tomato paste
10. 2 tablespoons avocado oil or olive oil
11. 2 bay leaves
12. 1 teaspoon dried thyme
13. 1 teaspoon dried rosemary
14. 1 teaspoon paprika
15. 1/2 teaspoon black pepper
16. Salt to taste
17. 2 tablespoons fresh parsley, chopped for garnish
18. 1 tablespoon xanthan gum (optional, for thickening)
Prepare and Season the Beef
Pat the beef cubes completely dry using paper towels. This step is essential for getting a good brown crust on the meat. Season all sides of the beef generously with salt, black pepper, and paprika. The seasoning not only flavors the meat but also helps create that beautiful caramelized exterior that adds depth to the entire stew.
Brown the Beef
Heat the avocado oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering hot, add the beef cubes in a single layer, working in batches to avoid overcrowding the pot. Let each piece sit undisturbed for about 3 to 4 minutes until a deep brown crust forms on the bottom. Flip the pieces and brown the other sides for another 2 to 3 minutes. The beef doesn’t need to be cooked through at this stage, just nicely browned. Remove the browned beef to a plate and set aside. Repeat until all the beef is browned.
Cook the Aromatics
In the same pot with all those flavorful browned bits still clinging to the bottom, add the diced onion. Cook for about 4 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. The onion and garlic will pick up all those delicious caramelized flavors from the beef, creating a rich base for your stew.
Build the Stew Base
Stir in the tomato paste and cook it for about 2 minutes, letting it darken slightly and develop a deeper flavor. Pour in the beef broth, using a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. These bits are pure flavor and will make your stew incredibly rich. Add the bay leaves, dried thyme, and dried rosemary to the pot and stir everything together well.
Add the Beef and Simmer
Return all the browned beef along with any juices from the plate back into the pot. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let the stew simmer gently for about 1 hour and 30 minutes. During this time, the beef will become incredibly tender and the flavors will meld together beautifully. Stir occasionally to prevent anything from sticking to the bottom.
Add the Vegetables
After the beef has been simmering for an hour and a half, add the cauliflower florets, quartered radishes, chopped celery, and sliced mushrooms to the pot. Stir everything together gently. The radishes are a fantastic low-carb substitute for potatoes and actually taste remarkably similar once cooked in the stew. Continue simmering uncovered for another 30 to 40 minutes until the vegetables are tender and the beef is fork-tender and practically melting.
Thicken the Stew
If you prefer a thicker stew, sprinkle the xanthan gum over the surface while stirring continuously to prevent clumps from forming. The stew will thicken within a minute or two. Alternatively, you can simply let the stew simmer uncovered for an extra 10 minutes to reduce the liquid naturally. Taste and adjust the seasoning with more salt and pepper if needed.
Final Touches
Remove the bay leaves from the stew and discard them. The stew should be rich, thick, and filled with tender beef and vegetables. The broth should coat the back of a spoon nicely. Let the stew rest for about 5 minutes off the heat before serving, which allows the flavors to settle and intensify.
Serve and Garnish
Ladle the hot keto beef stew into deep bowls and sprinkle with fresh chopped parsley for a pop of color and freshness. The parsley adds a bright note that balances the rich, hearty flavors perfectly. Serve immediately while steaming hot.
Helpful Tips for Success:
1. Choose beef chuck roast for the best results as it has enough fat to stay moist and becomes incredibly tender during the long cooking time.
2. Don’t skip browning the beef as this step creates complex flavors that make the stew taste rich and developed.
3. Radishes truly transform when cooked and lose their sharp bite, becoming mild and potato-like in texture.
4. This stew tastes even better the next day after the flavors have had more time to blend together overnight in the refrigerator.
5. You can make this in a slow cooker by browning the beef and aromatics first, then transferring everything to the slow cooker for 6 to 8 hours on low.
6. For a deeper flavor, add a splash of red wine after browning the beef and let it reduce by half before adding the broth.
7. Store leftovers in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
8. Add turnips or daikon radish as additional low-carb vegetable options if you like.
9. If you don’t have xanthan gum, you can puree a portion of the vegetables and stir them back in to naturally thicken the stew.
10. Serve with keto-friendly bread or over cauliflower rice for an even more filling meal.
