Hearty Low-Carb Keto Beef Stew – Comfort Food Without the Carbs

There’s something magical about a pot of beef stew simmering on the stove. It brings back memories of cozy weekends and home-cooked meals that warm you from the inside out. If you’re living a keto or low-carb lifestyle, traditional stew made with potatoes and flour might be off the table — but that doesn’t mean you have to miss out.

This hearty low-carb keto beef stew delivers all the rich, savory flavor you love, without the carbs. It’s hearty, fulfilling, and packed with tender meat and low-carb veggies.You won’t believe it’s keto-friendly!

Why You'll Love This Recipe

Classic comfort food with a keto twist
Thick and hearty without using flour or starches
Ideal for meal prep – prepare a large quantity and savor throughout the week.
Rich, savory flavor thanks to slow simmering and quality ingredients
Perfect for fall and winter, but honestly amazing year-round

Ingredients You’ll Need

Here’s what you’ll need to make this soul-warming low-carb beef stew. Most of these ingredients are pantry staples, and everything is easy to find.

For the Stew:

2 lbs beef stew meat (chuck roast cut into chunks works best)
Salt and pepper to taste
2 tbsp olive oil (or avocado oil)
3 cloves garlic, minced
1 small onion, chopped (optional – adds 3–4g carbs per serving)
2 tbsp tomato paste
4 cups beef broth (low sodium preferred)
1 tbsp Worcestershire sauce (check for sugar-free versions)
1 tsp dried thyme
1 tsp dried rosemary
1 tsp smoked paprika
1 bay leaf

Low-Carb Vegetables:

2 cups chopped cauliflower florets
1½ cups chopped celery
1½ cups chopped zucchini
1½ cups chopped green beans
1 cup chopped turnips or radishes (as potato substitutes)

Preparation Time

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours

Step-by-Step Instructions

1. Sear the Beef

Liberally sprinkle salt and pepper on the beef chunks. In a large pot or Dutch oven, warm oil over medium-high heat. Sear the beef in batches, browning on all sides (about 5-7 minutes per batch). Don’t overcrowd the pan. Remove and set aside.

2. Sauté the Aromatics

In the same pot, lower the heat to medium. Add a little more oil if needed, then sauté the onion and garlic until fragrant and soft, about 3-4 minutes.

3. Build the Base

Incorporate the tomato paste, thyme, rosemary, smoked paprika, and Worcestershire sauce. Stir for 1 minute to develop flavor.

4. Add Broth and Simmer

Return the seared beef to the pot. Add the bay leaf and pour in the beef broth. Heat until boiling, then lower the heat, cover, and allow to simmer for 60 minutes. This enables the beef to turn tender and the flavors to combine.

5. Add Vegetables

Add cauliflower, celery, zucchini, green beans, and turnips/radishes. Stir and keep simmering uncovered for an additional 30–40 minutes, or until the vegetables and beef are soft and the stew thickens a bit.

6. Final Seasoning

Taste and adjust salt, pepper, or herbs as needed. Remove the bay leaf before serving.

Macro Breakdown and Nutritional Info (Per Serving)

Serving Size: 1.5 cups
Servings Per Batch: About 6

Nutrient	Amount
Calories	385 kcal
Protein	30g
Fat	25g
Total Carbs	7g
Net Carbs	5g
Fiber	2g

Values might differ slightly based on the specific ingredients utilized.

Pro Tips and Tricks

Cook in groups for improved browning and enhanced flavor.
Low and slow cooking helps the beef become melt-in-your-mouth tender.
Use radishes or turnips as a potato substitute — they soak up flavor beautifully and have that starchy texture without the carbs.
A splash of red wine (optional, and keto-friendly in small amounts) adds depth to the stew if you’re not strict.
Thicken naturally by letting it simmer uncovered in the last 30 minutes. Avoid cornstarch — unnecessary here!

Variations

Add mushrooms: For an earthy, umami kick.
Spicy version: Add crushed red pepper flakes or a chopped jalapeño.
Dairy-free? No problem — this recipe doesn’t use cream or cheese.
Crockpot method: Sear beef and sauté onions first, then add everything to a slow cooker and cook on low for 6–8 hours.
Instant Pot version: Use sauté mode to brown meat and onions, then pressure cook on high for 35 minutes with a 10-minute natural release.

Storage

This stew keeps like a dream.

Refrigerator: Keep in a sealed container for a maximum of 5 days. The flavor actually improves after a day!
Freezer: Freeze for up to 3 months. Portion it into freezer-safe containers for quick lunches.
Reheat: Gently warm on the stove over medium heat or microwave in short bursts, stirring often.

Keto Notes

Most stews rely on flour or starchy veggies to thicken them. Not this one! Thanks to low-carb swaps like turnips and cauliflower, you get all the satisfaction without the carb overload.

If you're ultra-strict keto, skip the onion or reduce the amount — it's there for depth but can be omitted. Also, be sure to choose a Worcestershire sauce and broth with no added sugar.

Common Recipe FAQs

Q: Can I use frozen vegetables?

A: Yes, though they may release more liquid. Add them in the last 15-20 minutes to avoid overcooking.

Q: What can I use instead of tomato paste?

A: Tomato puree or crushed tomatoes can work, but use less and watch the carb count.

Q: Can I thicken it more?

A: Let it simmer uncovered longer, or mash a few of the cauliflower pieces into the broth to create a naturally thickened stew.

Q: What cuts of beef work best?

A: Chuck roast is ideal due to its fat content and texture. Avoid lean cuts like sirloin, which may dry out.

Final Thoughts

This hearty low-carb keto beef stew is proof that comfort food can be healthy and satisfying. It’s rich, filling, and perfect for chilly nights or weekly meal prep. Whether you’re keto, low-carb, or just looking for a delicious, wholesome stew — this one’s a keeper.

If you give it a try, feel free to leave a comment or share your photos. I’d love to see how it turns out in your kitchen!