Low Carb Beef Stew
This low-carb beef stew is rich, hearty, and oh-so-satisfying. We love it during the colder months because it is a comforting, warm bowl of goodness, but it is also a naturally low-carb keto recipe the whole family loves.
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I find ditching carbs is always a great way to reset if you have been indulging a little too much over the holiday season – I’m looking at you, cinnamon roll muffins. 😉 Anyways, this keto beef stew is so delish and totally does not taste like diet food. Win! For more inspo check out all of our beef recipes.
Why You Will Love This Recipe
- This stew recipe is hearty, warm, and healthy comfort food. Need I say more?
- A family fave! This is a meal that you don’t have to be counting carbs to enjoy.
- Naturally keto, low carb, gluten-free, and grain-free. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Beef Stew Meat – Generally, you find this at the grocery store labeled ‘stew meat.’ You can also buy it from your local butcher. We prefer using Angus beef for its tenderness.
- Vegetables – For this recipe, we use mushrooms, celery, carrots, garlic, and onions for depth of flavor.
- Tomato Paste – This adds a touch of rich sweetness for balance.
- Beef Broth – Use homemade beef bone broth or store-bought. I won’t judge – I use both.
- Seasonings – Rosemary, thyme, and, of course, salt and pepper. Use fresh or dried – both work.
- Butter and Olive Oil – This is for browning the pieces of beef, which is a very important step. Read on!
Expert Tip!
If you don’t have other uses for celery, look for the single celery stalk option at the grocery store to save money and reduce waste.
Equipment
- Heavy-bottomed Sauce Pot or Dutch Oven – We use a 3-quart stainless steel pot.
- Chef’s Knife and Cutting Board – This is for chopping the veggies. We love our Victorinox chef’s knife and recommend using a wooden or bamboo cutting board over plastic.
- Ladle – For serving the stew into bowls. Again, we recommend using a stainless steel or wooden ladle over plastic.
- This stainless steel stockpot is designed for every cooktop - gas, induction, or halogen stovetops.
- Heavy-duty yet suitable for all of your everyday cooking needs.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, start by patting the pieces of beef dry using paper towels. This will help you acquire a lovely, tasty crust when you brown it.
Step 2
Next, season the dried pieces of beef with salt and pepper. I like to season it generously, but this is my personal preference.
Step 3
Then, heat the oil and butter over medium heat in a large, heavy-bottomed sauce pot.
Step 4
Next, once the pan is hot, sear the pieces of beef in batches.
Cook the stew meat until all sides are browned, approximately three minutes per side. Add more oil if you need to.
Transfer cooked pieces to a plate and continue until all pieces have been browned on all sides.
Reserve the cooked pieces on the plate.
Expert Tip!
Don’t crowd the meat in the pan when searing the pieces of beef. Work in batches and leave a little space in between, or it will not brown as nicely.
Step 5
Then, add the sliced mushrooms to the pot and stir.
Deglaze the bottom of the pan, if needed, with a couple of splashes of broth.
Sauté the mushrooms, stirring every minute for about 10 minutes, until golden.
Step 6
Next, add in the chopped onions, carrots, and celery. Season with salt and pepper, and stir. Cook for 5 minutes, stirring every minute.
Then, add minced garlic and stir for 1 minute.
After that, add the tomato paste and stir to coat all the cooked veggies.
Step 7
Finally, add the cooked beef back into the pot along with the beef broth, dried rosemary, and thyme, then stir it all together well.
Bring the pot to a boil, then lower it to medium-low. Let the stew simmer for a minimum of 1 hour.
Substitutions
- Swap celery for fennel, celery root, daikon radish, or leeks to add a more distinct flavor.
- Sub rosemary and thyme for oregano, sage, or marjoram to vary the herb profiles.
- Garlic powder works in a pinch instead of fresh garlic.
Recipe Variations
- Use lamb stew meat for a heartier, slightly gamier flavor.
- Add potatoes for a heartier stew. Just be aware that this would no longer be a low-carb recipe if potatoes were added.
Serving Suggestions
- Portion into bowls and serve warm. If you are using fresh herbs, reserve some to garnish with. Some fresh chopped thyme adds a nice pop of color.
- A bit of Parmesan or Pecorino Romano on top adds extra savory depth.
FAQS
Absolutely! The beef stew actually tastes better after a day or two as the flavors just keep developing. You can make it and store it in the fridge for up to 3 days.
Tough beef can mean the stew wasn’t cooked long enough. We like to let ours stew for a good 2-3 hours to really break down any tough, connective tissues in the beef.
Storage Tips
To Store: Portion any leftovers into glass storage containers. Let the stew cool to room temperature before transferring it to the refrigerator to avoid condensation and spoilage. Close the air-tight lid and store in the fridge for up to 3 days. Reheat over low-medium heat on the stove top, stirring occasionally. Add a splash of broth or water if the stew has thickened.
To Freeze: Follow the above steps and store the airtight container in the freezer for 2-3 months.
More Low Carb Dinner Recipes
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Low Carb Beef Stew
Ingredients
- 2 lb. beef stew meat
- 6 oz. sliced white mushrooms
- 1 small onion, diced
- 1 medium carrot, thinly sliced
- 2 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp. tomato paste
- 6 cups beef broth
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tbsp. butter
- 1 tbsp. olive oil
- salt and pepper, to taste
Instructions
- Start by patting the pieces of beef dry using paper towels.
- Season the dried pieces of beef with salt and pepper. I like to season it generously, but this is my personal preference.
- Heat oil and butter over medium heat in a large, heavy bottomed sauce pot.
- Once hot, sear the pieces of beef in batches (don't crowd the meat, or it will not brown as nicely). Cook until all sides are browned, approximately three minutes per side. Add more oil if needed. Transfer cooked pieces to a plate and continue until all pieces have been browned on all sides. Reserve the cooked pieces on the plate.
- Add the mushrooms to the pot and stir. Deglaze, if needed, with a couple of splashes of broth. Cook the mushrooms, stirring every minute for about 10 minutes, until golden.
- Add in the chopped onions, carrots, and celery. Season with salt and pepper, and stir. Cook for 5 minutes, stirring every minute.
- Add minced garlic and stir for 1 minute.
- Add the tomato paste and stir to coat all of the veggies.
- Add the cooked beef back into the post, along with the beef broth, dried rosemary, and thyme, and stir well.
- Bring the pot to a boil, then lower to medium-low. Let the stew simmer for a minimum of 1 hour (2-3 hours is better).
- Serve warm.
