If you’re looking for a hearty and satisfying meal that’s perfect for an evening in, this keto beef stew may be just what you are looking for!
With only 6.4g net carbs per serving, you will love how easy it is to make this delicious stew.
This low-carb version of a classic stew is made with tender beef, flavorful herbs and spices, and plenty of low-carb veggies for a comforting and delicious meal that’s also keto-friendly
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The ingredients in this keto beef stew are both simple and flavorful.
Unlike traditional beef stew, ingredients like starchy root vegetables and flour are substituted with low-carb alternatives such as turnips, green onions, and fewer carrots. You’ll hardly notice the difference!
- Beef Stew Meat – use a beef chuck roast or round roast and cut it into bite-sized pieces for the stew. You can also buy precut stew meat. I prefer grass fed beef, but use whatever fits within your own budget.
- Olive Oil – a light-tasting oil is used to brown the meat and saute perfectly cooked vegetables.
- Green Onions – the whole spring is used including the white part. Green onions have fewer carbs than bulb onions.
- Garlic – pre-minced or mince yourself at home.
- Vegetables – turnips are used in place of potatoes, and only one carrot is needed.
- Seasoning – Italian seasoning, bay leaves, and salt and pepper are all needed.
- Beef Broth – this is a great opportunity to use beef bone broth if it is in your budget to purchase or make your own Instant Pot beef bone broth!
- Tomato Paste – adds a savory tomato flavor to the stew. It will also help the stew thicken as it simmers.
- Apple Cider Vinegar – adds a bit of tangy to really bring all the flavors together.
See recipe card for quantities.
Making this hearty keto beef stew is a simple process.
Start by prepping your meat and vegetables. You will want to peel and cut all your vegetables in advance, except the turnips.
The turnips are added last after the stew has simmered. I recommend waiting to prep them until the end so they don’t turn brown sitting out.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Then, add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
Next, add the carrots, and the white part of the green onions, to the pot and sauté until the vegetables are tender, about 5-7 minutes. Then stir in the Italian seasoning, salt, pepper, and garlic. Saute until fragrant, about 1 minute.
Add the tomato paste, beef broth, and bay leaves. Stir to combine. Let the stew come to a boil then cover and reduce the heat to low and simmer for 45-60 minutes, until the beef is tender
Peel and cut the turnips to 1-inch cubes. Remove the lid from your pot. Add the turnips. Increase to medium-high and bring back to a boil. Boil for 15-20 or until the turnips are soft and the stew has started to thicken.
Remove the stew from the heat and serve topped with the remaining green onions. This will add flavor and give color to your stew.
Hint: Brown the stew meat in batches so that the meat isn’t crowded in the pan. This will give the meat enough space to crisp without releasing all the juice and just boiling it.
Need substitutions for one or more ingredients? Check out the list below for recommended substitutions for some ingredients used to make this keto beef stew recipe.
- Beef stew meat- Use other cuts of beef like chuck roast or sirloin that are also suitable for stewing. You can also substitute beef with different types of meat like lamb, pork, or venison.
- Olive oil– Substitute olive oil with other healthy cooking oils like avocado oil, coconut oil, or ghee.
- Green onions– Use regular onions or shallots instead of green onions.
- Carrots– Substitute the carrots with other low-carb vegetables like diced celery, diced radishes, bell peppers, or mushrooms.
- Garlic– Use garlic powder instead of minced garlic.
- Turnips- Substitute turnips with other low-carb root vegetables like rutabaga or radish.
- Beef broth- You can also use bone broth for added nutrition.
- Tomato paste– Substitute tomato sauce or crushed tomatoes to reduce the carb count even further, you may need to reduce the amount of broth used to compensate for the additional liquid.
- Apple cider vinegar– While apple cider vinegar adds a nice tangy flavor to the stew, you can also use other types of vinegar like red wine vinegar or white wine vinegar. Just be sure to check the nutrition label as some kinds of vinegar may contain added sugars.
Keep in mind that any changes made to the recipes will alter the nutritional values of the recipes found below.
If you’re looking to switch up your keto beef stew recipe, try these three flavor variations that will add some variety to your weekly meal plan.
- Spicy beef stew– Add some heat to your beef stew by adding diced jalapenos, red pepper flakes, or a spicy seasoning blend like Cajun or chili powder. This will give your stew a nice kick and depth.
- Creamy beef stew– Make your beef stew creamier by adding heavy cream, sour cream, or cream cheese.
- Curry beef stew– Give your beef stew an Indian twist by adding curry powder, cumin, and coriander. You can also add coconut milk to make it creamy.
See this Instant Pot Beef Bone Broth recipe on my website to use with your stew!
To make keto beef stew you will need some basic equipment that you likely already have in your kitchen.
- Dutch oven or large stock pot- A Dutch oven or a large stock pot with a lid is essential for making stews as it allows you to cook the stew evenly and at a steady temperature.
- Knife and Cutting board– You’ll need a cutting board and knife to chop the beef and vegetables.
- Measuring cups and spoons– Measuring cups and spoons are essential for accurately measuring the ingredients in the recipe.
- Spoon/Ladle- A ladle is useful for serving the stew in bowls without making a mess.
The most important piece of equipment you need is a pot large enough to hold your stew without spilling over.
Before storing any leftover stew you will need to let it cool to room temperature first, then place it in an air-tight container that is refrigerator or freezer safe.
- Refrigerator – Beef stew can be stored in the fridge for 3-4 days. If you don’t plan to eat the stew within that time frame, you can freeze it.
- Freezer – To freeze the stew, transfer it to a freezer-safe container or a resealable plastic bag. Be sure to leave some space at the top of the container or bag to allow for expansion as the stew freezes. The stew can be frozen for up to 3 months.
- Reheating – To reheat the stew, thaw it in the fridge overnight or in the microwave on the defrost setting. Reheat the stew in a pot over medium heat or in the microwave until heated through. Stir occasionally to prevent burning.
Your stew may thicken in the refrigerator or freezer. If needed, you can thin the stew by adding a bit more water or broth as you reheat it.
So much of the flavor in this beef stew will come from the beef broth. If making your broth, try this Instant Pot Beef Bone Broth recipe. If you opt for a store-bought broth, select a quality broth that has lots of flavors. Make sure to read the label to ensure are no added sugars.
A good substitute for potatoes in a beef stew can be turnips, radishes, cauliflower, or celery root. Most low-carb root vegetables are delicious in beef stew.
To thicken the beef stew you should simmer the stew uncovered towards the end of the cooking time when adding the turnips to the stew. This allows the stew to reduce and the turnips to thicken the stew as it cooks.
When making stew, it is best to use tough cuts of beef such as chuck roast that require slow cooking to become tender and flavorful.
Give this keto friendly beef stew a try tonight and it’ll quickly become one of your favorite keto recipes! Enjoy.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with keto beef stew:
Keto Beef Stew
- dutch oven/large stock pot with lid
- Measuring cups and spoons
- cutting board and knife
- mixing spoon
- 2 lbs. beef stew meat
- 2 tsp extra virgin olive oil
- 4 spring onion/scallion diced, including the white part
- 1 carrot peeled and cut into 1/2 inch circles
- 4 cloves garlic minced
- 1 lb. turnips peeled and cut into large 1 inch cubes
- 6 cups beef bone broth
- 3 tbsp. tomato paste
- 1 tbsp apple cider vinegar
- 1 tsp Italian Seasoning
- 2 bay leaves
- +/- salt and pepper to taste
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- Add the carrots, and the white part of the green onions, to the pot and sauté until the vegetables are tender about 5-7 minutes. Then stir in the Italian seasoning, salt, pepper, and garlic. Saute until fragrant, about 1 minute.
- Next, add the stew meat, tomato paste, beef broth, and bay leaves to the pot. Stir to combine. Let the stew come to a boil then cover and reduce the heat to low and simmer for 45-60 minutes, until the beef is tender
- Peel and cut the turnips to 1-inch cubes. Remove the lid from your pot. Add the turnips. Increase to medium-high and bring back to a boil. Boil for 15-20 or until the turnips are soft and the stew has started to thicken.
- Remove the stew from the heat and serve topped with the remaining green onions. This will add flavor and give color to your stew.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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