Keto Beef Stew Recipe

Top down image of Keto Beef Stew in a white bowl on a white tabletop.

Warm up with this hearty Keto Beef Stew! Tender chunks of beef simmered with ow carb vegetables in a rich, savory broth. It's easy to make in the oven, slow cooker, or instant pot, and provides a comforting meal for the whole family.

Course dinner

Cuisine American

Keyword keto beef stew

Prep Time 15

Cook Time 2

Servings servings

Calories 444kcal

Equipment

1 large Dutch oven

Ingredients

2 lb beef stew meat cut into 1 inch chunks
Salt and pepper
3 tbsp avocado or olive oil divided
1/2 cup diced onion
1 stalk celery chopped
2 tbsp fresh chopped rosemary or thyme
1 tbsp tomato paste
2 cloves garlic minced
1/2 cup red wine
1 cup beef broth
1 medium zucchini chopped
1 small turnip cubed
1/2 small carrot chopped (optional)
1/2 tsp glucomannan

US Customary - Metric

Instructions

Pat the beef dry and sprinkle generously with salt and pepper. Preheat the oven to 325F.
Add 1 tablespoon of the oil to a Dutch oven set over medium heat. Once hot, add half of the the beef and cook, stirring a few times, until nicely browned on all sides. Remove to a bowl and repeat with another tablespoon of oil and the remaining beef.
Add the remaining oil to the pan and sauté the onion and celery until tender, about 4 minutes. Stir in the rosemary, tomato paste, and garlic, and cook until fragrant, about 1 more minute.
Add the wine and cook until reduced by half, about 2 more minutes. Stir in the broth and bring to a simmer, then add the beef and any accumulated juices back into the pan.
Cover the pot with a tight fitting lid, transfer to the oven and let cook for 1 hour.
Remove from the oven, add the zucchini, turnip, and carrots, and stir to combine. Return to the oven and cook another 30 to 45 minutes, until tender.
To thicken the broth, push the meat and vegetables to the side and whisk the glucommanan into the liquid. It will continue to thicken as it sits.

Video

Notes

Storage Information: Store keto beef stew in a covered container in the fridge for up to 5 days. I swear it gets even better as it sits! You can also freeze the stew for up to two months in an airtight container.

Slow Cooker Method. I highly recommend browning the beef properly first. Use a pan over the stove to brown in batches before transferring to the slow cooker. It will need 3 hours on high or 6 hours on low.

Instant Pot Method. Brown the beef using the Sauté function. Cut the broth back to half a cup, as pressure cookers force a lot of liquid out of meats and veggies. Cook it for 20 minutes on the stew function, then add the veggies and cook another 15 minutes or so.

Nutrition