If you’re on the hunt for a comforting, stick-to-your-ribs meal that fits perfectly into your low-carb lifestyle, you’ve got to try this Keto Beef Stew Recipe. It’s rich, hearty, and loaded with tender beef and earthy veggies — no potatoes here, but it still hits all the cozy stew notes you love. When I first made this, I was amazed at how full-flavored and satisfying it is without the carbs dragging it down. Stick with me, and I’ll walk you through everything you need to nail this dish every time!
Why You’ll Love This Recipe
- Deep, rich flavors: Slow-simmered beef and savory broth create an unforgettable taste without carbs.
- Perfectly tender meat: Using chuck roast ensures melt-in-your-mouth beef every time.
- Low-carb, keto-friendly veggies: Celery root and mushrooms keep it hearty without the starch.
- Simple yet impressive: You don’t need fancy ingredients or complicated steps to make this winner.
Ingredients You’ll Need
The ingredients in this Keto Beef Stew Recipe come together beautifully to create that classic stew feel without spiking your carbs. I always recommend using high-quality beef broth — it really transforms the flavor and adds that extra depth you want in a stew.
- Beef chuck roast: Choose trimmed, well-marbled chuck for maximum tenderness and flavor.
- Whole mushrooms: Quartered mushrooms add earthiness and soak up all the stew goodness.
- Celery root: This low-carb alternative to potatoes adds body and subtle sweetness; you can swap in turnips or radishes if you prefer.
- Pearl onions: These little gems mellow out when cooked and add a mild sweetness; if unavailable, diced regular onions work fine.
- Celery stalks: Sliced for crunch and freshness, they brighten the stew’s flavors.
- Carrot: Used sparingly, they add just a touch of natural sweetness—optional and easily omitted for stricter keto.
- Garlic cloves: Thinly sliced to infuse the stew with savory depth.
- Tomato paste: Adds umami and richness without overwhelming the dish.
- Olive oil, avocado oil, or bacon grease: For searing and layering flavor.
- Beef broth: I love using bone broth here—it’s nutrient-packed and gives the stew amazing body.
- Bay leaf: Classic aromatic that rounds out the stew’s fragrance.
- Dried thyme: Earthy herbal notes that complement the beef beautifully.
- Salt and pepper: To taste, don’t skimp—it brings all the flavors together.
- Optional herbs and spices: Marjoram, winter or summer savory, oregano, juniper berries, clove, orange peel, red wine, or balsamic vinegar can all be experimented with to customize flavor.
Variations
One of the things I love about this Keto Beef Stew Recipe is how adaptable it is. Feel free to tweak it depending on what you have on hand or your flavor preferences — it’s always satisfying no matter the variation.
- Add a splash of red wine or balsamic vinegar: I experimented with this once, and it gave the stew a lovely tangy complexity that my family adored.
- Switch veggies based on season: Radishes make a fantastic celery root substitute in spring, while you can use turnips in winter for a slightly different texture.
- Make it spicier: Add a pinch of cayenne or smoked paprika for warmth and a little kick.
- Use leftover roast beef: If you have cooked beef on hand, chop it up and add it at the end just to heat through for a quicker version.
How to Make Keto Beef Stew Recipe
Step 1: Brown the Beef to Lock in Flavor
Start by patting your cubed chuck roast dry with paper towels — this is a trick I learned to get a better sear. Heat your chosen fat (olive oil, avocado oil, or bacon grease) in a heavy-bottomed pot over medium-high heat. Working in batches, brown the beef cubes on all sides; this caramelization builds serious depth of flavor in your stew. Don’t overcrowd the pan, or you’ll steam instead of sear. Once browned, transfer the beef to a plate and set aside.
Step 2: Sauté the Vegetables and Build Layers
In the same pot, add your mushrooms, pearl onions, celery, carrot, and celery root. Stir and cook until they start softening and the onions look translucent. Add garlic and tomato paste next, cooking for a minute or two until the tomato paste darkens slightly—that intensifies its flavor. This slow layering is what makes this Keto Beef Stew Recipe so hearty and flavorful.
Step 3: Combine Ingredients and Simmer Low and Slow
Return the browned beef to the pot. Pour in the beef broth, add the bay leaf, dried thyme, salt, pepper, and any optional herbs or spices you’re using. Bring it to a gentle boil, then reduce the heat to low and cover with the lid slightly ajar. Let it simmer for about 2 hours, stirring occasionally until the meat is fork-tender and the flavors meld beautifully. This long simmer is what turns this stew into a soul-warming meal.
Step 4: Final Seasoning and Serving Prep
Once your beef is tender and the stew has thickened to your liking (you can simmer uncovered the last 10-15 minutes to reduce liquid), taste and adjust seasoning. I usually add a pinch more salt and pepper here. Remove the bay leaf. You’re ready to serve up this comfort-in-a-bowl masterpiece!
Pro Tips for Making Keto Beef Stew Recipe
- Pat Dry for Better Sear: Moisture is the enemy of browning, so make sure your beef cubes are dry before searing to get that beautiful crust.
- Low and Slow is Key: Don’t rush the simmer; slow cooking breaks down connective tissue and tenderizes the meat perfectly.
- Use Bone Broth: It layers in nutrients and a richer flavor than plain broth—your stew will taste next-level.
- Don’t Skip Reducing Liquid: Simmer uncovered at the end if the broth feels too thin; it intensifies the flavor and thickens the stew naturally.
How to Serve Keto Beef Stew Recipe
Garnishes
I usually sprinkle chopped fresh parsley or thyme on top before serving—it adds a lovely fresh note and a hint of color that wakes up the plate. A pat of grass-fed butter stirred in right before serving also makes it extra decadent, especially for those extra chilly evenings.
Side Dishes
This stew is so hearty on its own, but if you want a side, I love serving it with cauliflower mash or some roasted green beans. The low-carb sides keep things keto-friendly and add balance with fresh textures.
Creative Ways to Present
For a dinner party, I like to serve this stew in small, rustic ramekins with a sprinkle of fresh herbs and a drizzle of good olive oil on top. It feels cozy but elevated, perfect for impressing without stressing. You can even pair it with keto-friendly garlic breadsticks for a fun twist!
Make Ahead and Storage
Storing Leftovers
I typically cool leftover stew to room temperature before transferring it to an airtight container and refrigerating. It stays delicious for up to 4 days. And honestly, the flavors only get better after sitting overnight, so leftovers are a win!
Freezing
This Keto Beef Stew Recipe freezes beautifully. I portion it into freezer-safe containers and label them with the date. When you’re ready, thaw overnight in the fridge and you’ve got easy, make-ahead comfort food waiting for you.
Reheating
The best way I’ve found to reheat is gently on the stovetop over medium-low heat—stirring frequently to prevent sticking. I add a splash of broth or water if needed. Microwave works in a pinch but reheating slowly preserves that tender texture and rich flavor best.
FAQs
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Can I use other cuts of beef for this Keto Beef Stew Recipe?
Absolutely. Chuck roast is ideal because it’s well-marbled and becomes super tender, but you can also use beef short ribs or brisket. Just adjust the cooking time accordingly if using tougher cuts.
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Is it okay to omit carrots to reduce carbs even further?
Yes! Carrots add a touch of sweetness, but leaving them out keeps carbs lower. You can also increase celery root or mushrooms to maintain volume and texture.
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What thickening options work best for keto-friendly stews?
I prefer to let the stew reduce naturally for thickness. If you want extra thickness, mixing a small amount of xanthan gum into cold water and stirring it in near the end works well without changing flavor.
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Can I make this stew in a slow cooker or Instant Pot?
Definitely! For the slow cooker, brown the beef and veggies first, then cook on low 7-8 hours. For Instant Pot, use the sauté function to brown, then pressure cook for about 45 minutes. Both methods yield fantastic results.
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How can I enhance the flavor of my Keto Beef Stew Recipe even more?
Adding a splash of red wine or a spoonful of balsamic vinegar during cooking brightens and deepens the flavor. Also, fresh herbs at the end bring brightness to the rich stew base.
Final Thoughts
I absolutely love how this Keto Beef Stew Recipe turns out—slow-cooked, deeply flavorful, and full of comforting textures without loading up on carbs. It’s one of those recipes that’s become a staple in my kitchen, especially for those cooler nights when you want something nourishing and satisfying. If you give it a try, I’m confident you’ll appreciate how straightforward and rewarding it is to make. Plus, your keto meal prep just got so much easier and tastier!
Print
Keto Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 130 minutes
- Total Time: 150 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A rich and hearty low-carb Keto Beef Stew featuring tender beef chuck, mushrooms, celery root, pearl onions, and aromatic herbs simmered slowly in beef broth for a satisfying, gluten-free ketogenic meal.
Ingredients
Beef and Vegetables
- 1 1/4 pound trimmed beef chuck roast, cubed (1 inch)
- 8 ounces whole mushrooms, quartered
- 6 ounces celery root, peeled and cubed into 3/4 inch pieces (or substitute turnips or radishes)
- 4 ounces pearl onions, trimmed and peeled (or regular onion, large dice)
- 2-3 ribs celery, sliced
- 3 ounces carrot, roll-cut (or sliced)
- 2 cloves garlic, sliced
Liquids and Seasonings
- 2 tbsp tomato paste
- 2 tbsp olive oil, avocado oil, or bacon grease
- 5 cups beef broth (preferably bone broth like Kettle and Fire)
- 1 large bay leaf
- 1/2 tsp dried thyme
- Salt and pepper to taste
Optional Herbs and Flavorings
- Marjoram
- Winter savory
- Oregano
- Summer savory
- Juniper berries
- Clove
- Orange peel
- Red wine
- Balsamic vinegar
Instructions
- Prepare the Ingredients: Cube the trimmed beef chuck into 1-inch pieces. Peel and cube the celery root into 3/4 inch pieces. Quarter the mushrooms and trim and peel the pearl onions, or dice a regular onion if preferred. Slice the celery ribs and roll-cut or slice the carrot. Slice the garlic cloves thinly.
- Sear the Beef: Heat 2 tablespoons of olive oil, avocado oil, or bacon grease in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches and sear until browned on all sides. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the garlic, pearl onions, mushrooms, celery, carrots, and celery root. Cook gently until they start to soften, about 5-7 minutes.
- Add Tomato Paste and Herbs: Stir in the tomato paste and cook for a minute or two to deepen its flavor. Add the bay leaf, dried thyme, and any additional herbs or spices you desire such as marjoram, oregano, or juniper berries.
- Combine Beef and Broth: Return the seared beef to the pot. Pour in 5 cups of beef broth, ensuring the ingredients are covered. Season with salt and pepper to taste.
- Simmer the Stew: Bring the stew to a gentle boil, then reduce heat to low and cover the pot. Let it simmer gently for about 2 hours, or until the beef is meltingly tender and the vegetables are cooked through.
- Adjust Seasonings and Serve: Remove the bay leaf and taste the stew. Adjust salt and pepper or add a splash of red wine or balsamic vinegar for extra depth if desired. Serve hot as a nutritious, satisfying meal.
Notes
- This stew is low-carb and gluten-free, perfectly suited for ketogenic diets.
- The use of celery root instead of potatoes keeps the carbohydrate count low.
- For richer flavor, use bone broth and incorporate optional herbs and spices like juniper berries and orange peel.
- The stew can be cooked in a slow cooker following similar steps, adjusting cooking time accordingly.
- Leftovers reheat well and flavors improve overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 288 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
