Beef Stew Low Carb Keto is a deeply comforting food you might want to eat during cold days! This Beef Stew Low Carb Keto will make your keto diet even better. This low carb beef stew is so rich and hearty and it’s just bursting with all those classic flavors that you think of when you think of stew.
Keto Beef Stew Recipe by Karly Campbell
Secret confession: There are ZERO potatoes in this recipe and kids who will eat will probably have no idea. They’ll think that you cooked them a meal full of carbs and they seriously didn’t notice a bit that turnips instead of potatoes are actually used.
How to Make Beef Stew Low Carb Keto
You’ll need beef for beef stew and we prefer to start with a chuck roast instead of the already chunked up packs of ‘beef stew meat.’ We think a chuck roast just has better texture and flavor. Sear up the beef, working in batches if necessary. You want gorgeous browned beef…it’ll add so much flavor! We like to use a heavy-bottomed dutch oven for this. Here is the one we use…it’s lasted well and it’s priced great compared to many others.
Next, you’ll deglaze the pot with a bit of beef broth and vinegar. You could also use dry red wine in place of that bit of broth, if you wanted. Yum!! (Deglazing just means adding liquid to the hot pan and scraping up the browned bits on the bottom. Those browned bits equal LOADS of flavor! Don’t skip this step.)
You’ll add your beef, beef broth, tomato paste, and seasoning back to the pot and let it simmer away until the beef is nice and tender.
Drop in your turnips, onions, carrots, celery, garlic, and salt and give it a big stir.
Thickening low carb stew:
We’re going to use xanthan gum to thicken the stew. It’s easily found at most well-stocked grocery stores or you can order it from thia Amazon link. Xanthan gum sounds a little weird, but it’s a totally natural product that’s added to more foods than you realize. You probably already eat it, you just likely don’t cook with it at home unless you’re well versed in this low carb life.
Remove 1/2 cup of liquid from your stew and sprinkle just a 1/2 teaspoon of xanthan gum over the top and then immediately whisk it all together. A little goes a really long way with xanthan gum!
Pour that mixture back into the stew and continue cooking for about 45 minutes.
The vegetables will be tender, the stew will have this glorious richness to it, and you’ll basically never want to go a week without this keto beef stew again.
Other recipes you might like to try: Healthy Eggplant Parmesan Recipe, Eggplant Pizza Low Carb Recipe, Baked Keto Chicken Fajitas Recipe
Beef Stew Low Carb Keto
Ingredients
- 1 ½ pound chuck roast , cut into cubes
- 1 tablespoon avocado oil , more as needed
- 3 teaspoons Salt , divided
- 4 1/2 cups beef broth , divided
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 large bay leaf
- 1 pound turnips , cut into bite-sized chunks
- 2 medium carrots, , cut into coins
- 1 medium onion , diced
- 1 celery stalk , chopped
- 2 cloves garlic , minced
- ½ teaspoon Xanthan gum
- 1 tablespoon fresh parsley , minced
Instructions
- Heat a large dutch oven over medium-high heat. Add the oil and heat until shimmering.
- Sprinkle the beef with 1 teaspoon of salt. Add the beef to the pot in a single layer (you’ll likely need to work in batches) and cook until browned on all sides, about 5 minutes per batch. Add additional oil as needed between batches. Remove all beef to a bowl and set aside.
- Add ½ cup beef broth and vinegar to the dutch oven and scrape up the browned bits on the bottom of the pan over medium-high heat.
- Add the beef back to the skillet along with the beef broth, tomato paste, Worcestershire sauce, and bay leaf. Bring to a boil, reduce to a simmer, and cover. Cook over low heat for 1 ½ hours or until beef is tender.
- Add the turnips, carrots, onion, celery, garlic, and remaining 2 teaspoons salt. Stir to combine.
- Remove ½ cup of liquid from the pot to a small bowl or measuring cup. Sprinkle with the xanthan gum and whisk well to incorporate. Return mixture to the pot and simmer uncovered for 45 minutes or until vegetables are tender, stirring occasionally.
- Remove bay leaf and sprinkle with parsley before serving.
