Healthy Low-Carb Beef Stew: Keto-Friendly and Full of Flavor Without the Guilt
Think keto means giving up comfort food? This low-carb beef stew is rich, hearty, and incredibly satisfying—all while keeping your carbs in check!
This isn’t a compromise recipe. By swapping traditional potatoes for low-carb vegetables and thickening naturally, you get all the comfort of classic beef stew without the carb overload. Perfect for keto dieters, diabetics, or anyone watching their carb intake without sacrificing flavor.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 20 mins | 2 hours | 2 hrs 20 mins | 6 | Easy |
What You’ll Need
For the Stew:
- Beef chuck roast – 2.5 lbs, cut into 1.5-inch cubes
- Salt and black pepper – 1.5 tsp salt, 1 tsp pepper
- Avocado oil – 3 tbsp (divided) or olive oil
- Yellow onion – 1 large, diced
- Garlic cloves – 5, minced
- Tomato paste – 2 tbsp
- Beef bone broth – 4 cups (for maximum nutrients)
- Red wine – 1/2 cup (dry, optional but adds depth)
- Worcestershire sauce – 1 tbsp (check for sugar-free if strict keto)
- Celery stalks – 4, cut into 1-inch pieces
- Radishes – 1.5 lbs, halved or quartered (they taste like potatoes when cooked!)
- Turnips – 1 lb, peeled and cut into 1.5-inch chunks
- Carrots – 2 medium, cut into 1-inch pieces (use sparingly for lower carbs)
- Mushrooms – 8 oz (cremini or button), halved
- Fresh thyme – 4 sprigs (or 1 tsp dried)
- Bay leaves – 2
- Fresh rosemary – 1 sprig (or 1/2 tsp dried)
- Fresh parsley – 1/4 cup, chopped
Net Carbs Per Serving: Approximately 8-10g
Substitution Notes: Skip carrots entirely to reduce carbs to 6-7g per serving. No radishes? Use more turnips or daikon radish. For dairy-free, this recipe already fits. Add 2 tbsp butter at the end for extra richness.
Step-by-Step Directions
1. Season the beef. Pat beef cubes thoroughly dry with paper towels. Season generously with salt and pepper on all sides. No flour coating needed—we’re keeping this naturally low-carb.
2. Brown the beef perfectly. Heat 2 tbsp avocado oil in a large Dutch oven over medium-high heat. Brown beef in batches for 8-10 minutes per batch, ensuring a deep golden crust on all sides. Transfer to a plate.
The browning creates natural thickening through reduction—no flour or cornstarch needed!
3. Build the flavor base. Add remaining 1 tbsp oil to the pot. Reduce heat to medium and add onions. Sauté for 5-6 minutes until softened and translucent. Add garlic and cook for 1 minute until fragrant.
4. Add tomato paste. Stir in tomato paste and cook for 2 minutes, stirring constantly. This caramelizes the paste and removes any raw tomato taste.
5. Deglaze and combine. Pour in red wine if using, scraping up all the browned bits from the bottom. Let it simmer for 2 minutes. Add bone broth and Worcestershire sauce, stirring well.
6. Simmer the beef. Return browned beef and any juices to the pot. Add thyme sprigs, bay leaves, and rosemary. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 hours, stirring occasionally.
7. Add low-carb vegetables. Stir in celery, radishes, turnips, carrots (if using), and mushrooms. The vegetables will release liquid, so don’t worry if the stew looks too thick initially. Cover and continue simmering for 35-45 minutes until beef is fork-tender and vegetables are cooked through.
8. Perfect the consistency. Remove herb sprigs and bay leaves. If the stew is too thin, increase heat to medium and simmer uncovered for 10-15 minutes to reduce and thicken naturally. The vegetables will also release natural starches that help thicken.
9. Finish and serve. Taste and adjust seasoning with additional salt and pepper if needed. The stew should be rich and thick. Garnish with fresh chopped parsley before serving.
How to Serve
This keto-friendly stew is complete on its own, but these sides enhance the experience:
Serve with cauliflower mash for the ultimate low-carb comfort meal. Alternatively, try zucchini noodles or shirataki noodles if you want something to twirl your fork around.
A simple side salad with olive oil and vinegar dressing adds freshness. Keto biscuits or almond flour bread work wonderfully for soaking up the rich gravy.
Top each bowl with a dollop of sour cream or Greek yogurt for added creaminess and healthy fats—perfect for keto macros.
Expert Tips for Success
Why radishes work as potato substitutes. Raw radishes have a peppery bite, but once cooked in stew, they become mild, slightly sweet, and remarkably potato-like in texture. This is the secret weapon for low-carb cooking.
Bone broth benefits. Using bone broth instead of regular beef broth adds collagen, minerals, and creates a naturally thicker, richer stew. It also adds healthy fats that support ketosis.
Watch the carb count. Carrots and onions contain more carbs than other vegetables in this recipe. Use them sparingly if you’re strictly tracking macros. The recipe still works beautifully with just radishes, turnips, celery, and mushrooms.
Storage solutions. Store in airtight containers for up to 5 days in the refrigerator. The flavors improve overnight. Freezes beautifully for up to 3 months. The vegetables maintain their texture better than potato-based stews when frozen.
Pressure cooker method. After browning beef and sautéing aromatics, add all ingredients except mushrooms. Pressure cook on high for 35 minutes with natural release. Add mushrooms and simmer on sauté mode for 10 minutes.
Boost the fat content. For higher fat content (ideal for keto), stir in 2-3 tbsp butter or heavy cream at the end. You can also brown the beef in bacon fat and crumble cooked bacon on top.
Common Questions
Will radishes really taste like potatoes?
Yes, surprisingly! When cooked slowly in stew, radishes lose their sharp flavor and develop a mild, slightly sweet taste with a potato-like texture. Many people can’t tell the difference in a blind taste test.
How do I make this even lower in carbs?
Omit the carrots entirely and reduce the onion to 1/2 cup. Use only radishes and turnips for vegetables. This brings net carbs down to approximately 6g per serving.
Can I use a different cut of beef?
Chuck roast is ideal for its marbling and tenderness, but beef short ribs or brisket also work well. Avoid lean cuts—you need the fat for both flavor and keto macros.
Why isn’t the stew thickening?
Without flour or starch, low-carb stews thicken through reduction and natural vegetable starches. Simmer uncovered for longer, or mash a few pieces of turnip against the pot side and stir them in.
Is this truly keto-friendly?
Yes. At 8-10g net carbs per serving and high in fat and protein, this fits well within most keto meal plans. Adjust vegetables to suit your specific macro requirements.
Can I meal prep this?
Absolutely. This stew is perfect for meal prep. Portion into individual containers and refrigerate. It reheats beautifully and actually tastes better after a day or two as flavors meld together.
Final Thoughts
This Healthy Low-Carb Beef Stew proves you don’t need to sacrifice comfort food while following a keto or low-carb lifestyle. It’s rich, satisfying, and packed with nutrients—all while keeping your carbs in check. Whether you’re committed to keto or simply looking to reduce carbs without feeling deprived, this recipe delivers big on flavor and keeps you on track with your health goals!
