If you’re craving a hearty, comforting meal that won’t knock you out of ketosis, this Keto Beef Stew Recipe is exactly what you need. It’s rich, filling, and packed with tasty low-carb veggies — perfect for chilly evenings when you want something warm and satisfying without the carbs. Whether you're meal prepping or cooking for a cozy night in, this stew delivers that satisfying stick-to-your-ribs feeling without compromise.
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Why You’ll Love This Keto Beef Stew Recipe
This stew balances tender, melt-in-your-mouth beef with fresh, vibrant low-carb vegetables to satisfy that craving for comfort food without the carbs. I love how easily it comes together, and once you let it simmer, the flavors blend beautifully into a rich, aromatic dish that’s just pure goodness in a bowl.
- Texture you want: Juicy, slow-cooked beef chunks with a medley of crisp-tender vegetables
- Flavor that pops: Earthy thyme and smoky paprika elevate the cozy broth
- Everyday ingredients: Staples you can find easily, no specialty keto foods needed
- Works for any night: Perfect for slow cooker, stovetop, or even pressure cooker
Ingredient Spotlight
Each ingredient in this Keto Beef Stew Recipe is chosen to keep carbs low while maximizing flavor and texture. Using hearty beef chuck ensures those tender bites, and cauliflower acts as a perfect potato substitute. Mushrooms and green beans add earthiness and freshness, making every spoonful balanced and satisfying.
- Beef chuck: Rich in marbling and great for slow cooking to tender perfection
- Cauliflower florets: A low-carb stand-in for potatoes that soak up stew juices beautifully
- Celery and green beans: They bring crunch and lighten the stew without extra carbs
Seasonality & Sourcing
Look for fresh, firm cauliflower and vibrant green beans at your local market—late summer to early fall is prime season for these veggies. For beef, a good butcher or trusted grocery store that offers grass-fed chuck will give you the best flavor and texture. If fresh mushrooms aren’t available, cremini or button mushrooms work just as well, and frozen cauliflower can be an easy, budget-friendly swap.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by cutting your beef chuck into roughly 1-inch cubes—this size ensures even cooking and a tender bite later. Pat the cubes dry with paper towels; this helps you get a nice sear without stewing the beef right away. Heat your olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking—you want to brown the meat, not burn it. A common mistake is overcrowding the pan; work in batches if needed to get that golden crust.
Step 2 — Cook & Build Flavor
Once your beef is beautifully browned on all sides, transfer it to your slow cooker or Dutch oven. Toss in the diced onion, minced garlic, cauliflower florets, mushrooms, celery, and green beans. Pour in a cup of beef broth and sprinkle the thyme, smoked paprika, salt, and pepper over everything. Stir gently to combine, then set your slow cooker on low for 7–8 hours or high for 4–5 hours. The beef should be fork-tender and the veggies soft but not mushy. If the beef feels tough after cooking, a bit more time on low heat will work wonders.
Step 3 — Finish & Rest
After cooking, let your stew rest off the heat for about 10 minutes before serving. This short rest allows the juices to redistribute and flavors to further deepen. You'll notice that the vegetables firm up slightly, holding their shape while soaking in that fragrant broth. If your stew looks too thin, you can thicken it quickly by stirring in a little xanthan gum or simmering uncovered for a few minutes on the stove.
Troubleshooting Keto Beef Stew Recipe
If your stew ends up too dry, add a splash more beef broth and gently reheat to loosen things up. For bland stew, a pinch more salt or a squeeze of lemon juice brightens flavors immediately. Mushy vegetables? In your next batch, add veggies like green beans and cauliflower halfway through the cooking time instead of at the start. This keeps them from overcooking while still infusing delicious flavor.
Pro Tips
Making this Keto Beef Stew Recipe often, I’ve learned the trick is balancing slow cooking with careful seasoning—and not rushing the sear. Slow and low gives tender beef, and seasoning as you go keeps the flavors bright.
- Heat control: Don’t rush browning the beef; medium-high heat and dry cubes make all the difference
- Timing window: If you’re short on time, cooking on high works but keep an eye so veggies stay intact
- Make-ahead move: This stew tastes even better the next day—make it ahead and reheat gently
- Avoid this pitfall: Don’t skip drying veggies and beef before cooking to avoid sogginess
Variations & Substitutions
If you want to switch things up, try swapping green beans for asparagus or adding a handful of chopped spinach at the end for a green boost. For a dairy twist, stir in a spoonful of sour cream before serving. Coconut aminos can replace the broth for a sweeter-savory dimension, just keep it low sodium. No slow cooker? No problem — this Keto Beef Stew Recipe works beautifully on the stovetop over low heat or in an Instant Pot with adjusted timing.
Great Debates
One classic debate is whether to use olive oil or butter for browning beef. Olive oil has a higher smoke point and a neutral flavor that lets the beef shine, while butter adds a rich depth but burns easier. I usually start with olive oil and finish with a small pat of butter for that buttery aroma without risking the sear. Both ways work well, so it comes down to your taste and the cookware you prefer.
Make-Ahead, Storage & Freezing
This Keto Beef Stew Recipe keeps beautifully in the fridge for 3 to 4 days in an airtight container. When reheating, warm gently on the stovetop or microwave, adding a splash of broth if it looks thick. To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly for best texture retention—the beef stays tender and veggies don’t get mushy.
Yield & Conversions
This recipe yields about 6 hearty servings. To double the Keto Beef Stew Recipe, simply double all ingredients and use a larger slow cooker or pot. For smaller portions, halve the ingredients. For metric conversions, 2 lbs of beef is roughly 900 grams, and 1 cup of broth equals 240 ml. I find that maintaining the same ratio of liquid to beef keeps the stew’s texture spot on regardless of size.
Serving Ideas & Pairings
Serve this Keto Beef Stew Recipe on its own for a comforting, low-carb meal or alongside a simple green salad for freshness. Creamy mashed cauliflower makes a delightful bed for soaking up the stew juices, or you can enjoy it with a dollop of garlic butter on the side. Freshly chopped parsley or chives sprinkled on top add a burst of color and herbal brightness that takes it up a notch.
FAQs
Absolutely! Brown the beef using the sauté function, then add all ingredients and cook on high pressure for about 35 minutes with a natural release for tender results.
No worries. You can swap in other low-carb veggies like zucchini, turnips, or even spinach. Just adjust cooking times so softer veggies don’t overcook.
Yes! Freeze in airtight containers for up to 3 months. Thaw overnight before reheating gently to preserve texture and flavor.
Use a small pinch of xanthan gum stirred in while simmering, or let the stew reduce uncovered on low heat for a thicker consistency.
Notes, Tools & Special Equipment
A heavy-bottomed skillet or cast-iron pan makes browning the beef easier and adds great flavor. For slow cooking, a 5-6 quart slow cooker or Dutch oven works best for this amount. A good instant-read thermometer helps to check that the beef is cooked through and tender inside. If using xanthan gum as a thickener, a fine mesh sieve aids in blending it smoothly without clumps.
PrintPrintable Recipe 📖
Keto Beef Stew Recipe
This hearty Keto Beef Stew features tender beef chuck and a flavorful mix of low-carb vegetables simmered to perfection in a savory broth. Perfect for those following a ketogenic diet, this stew is both satisfying and nutritious with rich herbs and spices enhancing every bite.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Keto
Ingredients
Meat and Broth
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 cup beef broth
Vegetables
- 1 cup cauliflower florets
- 1 cup mushrooms, sliced
- 1 cup celery, chopped
- 1 cup green beans, trimmed
- 1 medium onion, diced
- 3 cloves garlic, minced
Seasonings and Oil
- 2 tablespoon olive oil
- 2 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Add beef cubes and brown on all sides to develop flavor and seal in juices. Then transfer the browned beef to the crockpot.
- Add Vegetables: To the crockpot, add diced onion, minced garlic, cauliflower florets, sliced mushrooms, chopped celery, and trimmed green beans for a well-rounded vegetable mix.
- Combine Broth and Spices: Pour in the beef broth and sprinkle dried thyme, paprika, salt, and pepper over the ingredients. Stir gently to combine all flavors evenly.
- Cook the Stew: Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and vegetables are cooked through.
- Serve: Once cooked, serve the stew hot for a comforting, keto-friendly meal.
Notes
- For a thicker stew, you can reduce the broth amount slightly or add a keto-friendly thickener like xanthan gum near the end of cooking.
- If you prefer more vegetables, adding chopped carrots or turnips is possible but may increase the carb count slightly.
- Brown the beef well to enhance the stew’s depth of flavor.
- Use fresh herbs if available for brighter flavor, but dried thyme works well if fresh is unavailable.
- This stew can be made in advance and reheated—the flavors deepen over time.
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