Delicious Keto Recipes Featuring Stew Beef

Keto beef stew is a hearty, comforting dish perfect for cold winter nights. This low-carb take on a classic features tender chunks of beef and vegetables in a rich, savoury broth.

The key to making keto beef stew is choosing the right cut of meat and low-carb vegetables. For the meat, chuck roast or chuck steak is a good option, cut into 1-inch cubes. You can also buy pre-cut beef stew meat, but the texture and flavour may not be as good.

When it comes to vegetables, celery, mushrooms, green beans, turnips, and radishes are all great low-carb options. Some recipes also include a small amount of carrots or onions for colour and flavour, but these should be used sparingly as they are higher in carbs.

To make the stew, start by browning the beef in batches in a Dutch oven or heavy-bottomed pot. Then, add the vegetables and a liquid—beef broth, bone broth, or even red wine for extra flavour. Simmer until the beef is tender, and then add your low-carb thickeners of choice, such as xanthan gum or glucomannan, if desired.

Keto beef stew is a delicious and comforting dish that will leave you feeling satisfied. It's the perfect meal to warm you up on a cold day.

Keto beef stew with cheesy biscuit crust

Ingredients:

• 3 tablespoons avocado oil, or other light tasting oil
• 2 lbs stew beef, cut into 1-inch pieces
• 2 tablespoons coconut flour
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup onion, chopped
• 1 clove garlic, chopped
• 1 cup roughly chopped celery
• 2 cups radishes, cut into 1/2-inch pieces
• 1 tablespoon Worcestershire sauce
• 2 tablespoons whiskey
• 1 teaspoon dijon mustard
• 1 tablespoon dried parsley
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon xanthan gum (to thicken)
• 6 tablespoons butter
• 1 teaspoon granulated erythritol sweetener
• 1 cup superfine blanched almond flour
• 3 tablespoons coconut flour
• 3/4 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 2 teaspoons baking powder
• ¼ teaspoon xanthan gum
• 1/2 teaspoon fresh thyme leaves
• 1/3 cup unsweetened almond milk
• 1/2 cup shredded sharp cheddar cheese

Method:

For the beef stew:

• Combine the coconut flour, salt, and pepper in a medium-sized bowl.
• Add the raw beef pieces and mix well to coat the meat thoroughly.
• Heat 2 tablespoons of the oil in a large, heavy-bottomed saucepan.
• Add the beef and cook over medium-high heat to brown, stirring occasionally for about 5 minutes. Remove the meat from the pan.
• Add the other tablespoon of oil to the pan, then add the garlic, onion, celery, and radishes.
• Saute, stirring occasionally, for about 5 minutes, or until softened and fragrant.
• Add the Worcestershire sauce and whiskey to the pan and cook for an additional 2 minutes.
• Add the cooked beef back to the pan, along with the water, dijon mustard, parsley, and thyme – then stir well.
• Cover and simmer for 1 hour over low heat.
• Remove the cover and whisk in the xanthan gum.
• Turn the heat up to medium, and simmer uncovered for 15 minutes to reduce.

For the cheesy biscuit dough:

• Preheat the oven to 375 degrees Fahrenheit.
• Place the butter in a medium-sized microwave-safe bowl and microwave on high, uncovered, for 30 seconds or until melted.
• Add the sweetener, almond flour, coconut flour, salt, garlic powder, baking powder, xanthan gum, egg, fresh thyme, almond milk, and cheddar and mix well with a fork.
• Transfer the beef stew to an oven-safe casserole or cast-iron pan.
• Top with 8 scoops or balls of biscuit dough.
• Bake for 25 minutes or until the tops are golden brown and have puffed up slightly.
• Remove from the oven and cool for 10 minutes before serving.

Keto beef stew with radishes

Ingredients:

• 2 lbs beef chuck roast, cut into 1-inch cubes, or pre-cut stew meat
• 1 tsp sea salt
• 1 tsp pepper
• 2 tbsp ghee, divided, or coconut oil for dairy-free
• 1 lb radishes, trimmed and cut in half, or cut into even sizes for cooking
• 6 ribs celery, sliced into small pieces
• 8 oz mushrooms, halved
• 6 cups beef broth
• 1 tbsp tomato paste
• 1 tbsp arrowroot starch
• 1 tbsp Italian seasoning

Method:

First, prep the chuck roast as noted and season with salt and pepper. Set aside.

Next, prep the radishes and celery and set aside.

Then, mix the beef broth and tomato paste together in a bowl or container and set aside.

Now, heat a large pot or Dutch oven over medium heat and add 1 tbsp of ghee. Once the pot is shimmering, add the beef cubes to cover the bottom of the pot (you may need to do this in batches). Cook and brown the beef cubes for about 2 minutes per side. Remove and place on a plate.

Add another tbsp of ghee to the pot. Add the radishes, celery, and Italian seasoning and cook, stirring frequently, for 3 minutes.

Pour the broth mixture into the pot, scraping up any remaining bits from the bottom of the pot.

Add the beef pieces into the pot. Bring to a boil and reduce to a simmer. Simmer for 30 minutes.

After 30 minutes of simmering, carefully remove 1/2 to 1 cup of broth from the stew. Place the broth in a bowl and add 1 tbsp of arrowroot starch. Whisk well to ensure the starch is fully combined.

Add the broth and starch mixture back into the pot, along with the mushrooms. Simmer for another 10 minutes or until the beef is tender, stirring occasionally.

Tips:

• For a thicker stew, sprinkle in more xanthan gum, guar gum, or glucomannan powder.
• For extra flavor, add in a cup of red wine or balsamic vinegar.
• If you're short on time, you can prep your ingredients (like cutting up the vegetables and meats) a day before and store them in separate containers in the fridge.

Keto beef stew with turnips

Ingredients:

• 1 1/2 pounds of beef stew meat, trimmed and cut into cubes
• 1 pound of turnips, cubed
• 2 medium carrots, peeled and cut into 1/4-inch rounds or slices
• 1/4 teaspoon of freshly ground black pepper
• 4 cups of beef bone broth
• 2 tablespoons of red wine vinegar
• 2 tablespoons of butter or olive oil
• 1 cup of pearl onions, peeled
• Optional: 1/2 teaspoon of xanthan gum to thicken the stew

Method:

• Heat the butter or oil in a large pot or Dutch oven over medium-high heat.
• Season the beef with salt and black pepper, then add to the pot in a single layer and cook until browned on all sides, about 5 minutes per batch.
• Remove the beef from the pot and add the vinegar and red wine to deglaze the pan, scraping up any browned bits from the bottom.
• Add the beef back to the pot along with the broth, butter (if using), and bay leaf. Bring to a boil, then reduce to a simmer and cover.
• Cook for about 1 hour, or until the beef is tender.
• Add the turnips, carrots, onions, and any other desired vegetables. Simmer, covered, for 40 minutes to 1 hour, or until the vegetables are tender.
• If using xanthan gum, remove 1/2 cup of liquid from the stew and whisk in the xanthan gum. Return this mixture to the pot and stir well.
• Season with additional salt and pepper to taste, and serve hot.

Tips:

• You can substitute turnips with other low-carb root vegetables like radishes, rutabaga, or celeriac.
• For a thicker stew, you can use keto-friendly thickeners like xanthan gum, ground flax seed, tapioca, or glucomannan.
• This stew can also be made in a slow cooker, Instant Pot, or on the stove. Simply adjust the cooking time and method as needed.

Keto beef stew with rutabaga

Ingredients:

• 2 lb beef chuck roast, cut into 1-inch cubes
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 1 medium onion, diced
• 2 medium carrots, peeled and sliced into 1/4-inch-thick circles
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 lb rutabaga, peeled and cubed
• 6 cups beef bone broth
• 1 14.5-oz can diced tomatoes
• 2 medium bay leaves

Method:

• Season the beef with salt and pepper.
• Heat a tablespoon of oil in a large Dutch oven over medium heat. Add the beef in a single layer and sear for about 8-10 minutes, turning occasionally, until well-browned. Remove the beef and set aside.
• Heat another tablespoon of oil in the same Dutch oven. Add the onions and carrots and saute for about 10 minutes, until soft and lightly browned.
• Add the garlic and Italian seasoning and saute for about a minute, until fragrant.
• Place the beef back into the Dutch oven. Add the broth, diced tomatoes, and bay leaves. Scrape any browned bits from the bottom of the pot.
• Bring the stew to a boil, then reduce the heat to medium-low, cover, and simmer for 45-60 minutes, until the beef is tender.
• Add the rutabaga and increase the heat to bring the stew back to a boil. Cover and simmer for about 15 minutes, until tender.
• Remove the bay leaves and adjust the salt and pepper to taste before serving.

Tips:

• For an even thicker stew, add a tablespoon of gelatin to 1/3 cup of water and let it sit for 2-3 minutes. Whisk in a cup of hot liquid from the stew until dissolved, then stir the mixture back into the pot.
• This stew tastes even better the next day, so it's perfect for making ahead of time! Store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 6 months.

Keto beef stew with cauliflower

Ingredients:

• 1.5 lbs chuck steak/roast, cut into cubes
• 1-2 tbsp olive oil
• 1 small onion, chopped
• 2 celery ribs, chopped
• 2 carrots, sliced
• 2 zucchini, chopped
• 3-4 garlic cloves, finely minced
• 1 tbsp fresh/dried rosemary
• 1 tbsp fresh/dried thyme
• 2 cups beef stock
• 1/2 cup red wine or beef stock
• 1-1.5 tbsp coconut aminos/soya sauce
• 1 tbsp tomato puree/paste
• Salt and pepper to taste
• Fresh parsley and thyme to serve

Optional:

• 1/2 cup semi-dry white wine (e.g. Cabernet Sauvignon or Pinot Grigio)
• 3 tbsp unbleached all-purpose flour
• 1 lb cauliflower, cut into bite-sized chunks

Method:

• Season the beef with salt and pepper. Heat olive oil in a heavy-bottomed pot or Dutch oven and sear the meat until browned from all sides.
• Remove the beef from the pan and set aside. Add the remaining oil and cook the onions, carrots, celery, zucchini, and herbs over medium heat for 5 minutes. Add the garlic and cook for another minute.
• Return the beef to the pan and add the tomato puree, coconut aminos, red wine, beef stock, and salt and pepper. Bring to a boil, then reduce to a simmer and cover.
• Cook for 1 hour 30 minutes, or until the beef is tender. If the beef is still tough, add more liquid and continue cooking for 30 minutes to 1 hour.
• Remove and discard any herbs. Adjust seasoning to taste.
• For an even thicker sauce, remove 3/4 cup of vegetables and juice, puree using a hand blender, and add back to the pan.
• Serve with fresh parsley and thyme.

Tips:

• To make the dish even more nutritious, prepare a cauliflower mash as a side. Simply boil or steam cauliflower until tender, drain, add butter or olive oil, and mash until you reach the desired consistency. Season with salt, pepper, and nutmeg.
• For extra flavour, sear the meat in batches to avoid overcrowding the pot.
• To ensure tender beef, bring the meat to room temperature before searing. This prevents the meat from seizing and toughening.
• For a slow cooker, set on low and cook for 6-8 hours.

Nutritional Information (per serving):

• Calories: ~350-500
• Net Carbs: ~5-7g
• Protein: ~25-35g
• Fat: ~20-40g

Frequently asked questions