Keto Beef Stew: an easy, low-carb recipe for healthy beef strew

Beef stew is a wonderful, hearty comfort food that is especially good once the weather starts to take a turn. If you love the rich, savory flavor of classic beef stew but are on a low-carb diet, it's high time you try this keto beef stew recipe. Completely keto-friendly and gluten-free, this low-carb beef stew boasts tender chunks of succulent beef and hearty vegetables, all of which are low-carb. It's easy to make and you can prepare your keto beef stew on the stovetop, in a slow cooker, or even in an instant pot. It's a great recipe to make ahead for meal prep – put it in the fridge or freezer and enjoy it through the week.

How to Make Keto Beef Stew

To make low-carb beef stew, start by heating some oil and sauteeing the mushrooms in a Dutch oven. Remove them with a slotted spoon and set them aside. Cook the beef until it develops a rich, brown color, then stir in the tomato paste, bay leaf, and thyme. Pour in some of the broth and scrape up the browned bits from the bottom of the Dutch oven – dissolving them into the broth will add phenomenal flavor to your stew. Pour in the rest of the broth, let it boil, then pop the lid on and reduce the heat to low and let the stew simmer for 1 ½ hour. After an hour and a half, check to see if the meat is tender – there shouldn't be too much resistance when you stick a fork into the meat. Stir in the vegetables and cook the stew uncovered for another 45 to 60 minutes. Once your meat and veggies are tender, go ahead and serve, perhaps with a side of cauliflower rice.

How to Thicken Keto Beef Stew

If your stew isn't thickening, you can use some keto-approved thickeners like xanthan or guar gum. It acts as a perfect substitute for the usual cornstarch or flour people use to thicken soups and stews.

Tips for Making the Best Low-Carb Beef Stew

Let the beef come up to room temperature before you start cooking. Take it out about half an hour before you start cooking.

You can add half a cup of red wine to enhance the flavor of your stew.

Don't forget to scrape up the brown bits off the pan when you're pouring in the beef broth. They add tons of flavor to the stew!

Use your fork to check for tenderness in the beef. It should pierce right through with the smallest amount of resistance.

Buy chuck roast or pot roast for stewing. It has great flavor and becomes beautifully tender when cooked low and slow in a stew.

If you don't want to use a Dutch oven or cast iron pot, you can cook keto beef stew in a slow cooker or instant pot. Slow cooker keto beef stew should be cooked on high for 4 to 5 hours or on low for 6 to 8 hours, or until tender. For an instant pot, set the pressure cooker to the stew setting and cook on high for 35 minutes, then let it release naturally for 10 to 15 minutes.

How to Store Keto Beef Stew

Transfer leftover keto beef stew to an airtight container and place it in the fridge for up to 4 days. For long-term storage, freeze the stew for up to 3 months.

Instructions

Toss the beef with 1 to 2 tablespoons of olive oil. Heat the oil in a Dutch oven. Saute the mushrooms for 4 minutes, then remove with a slotted spoon and set to the side.

Cook the beef until browned, working in batches, if necessary. Add the bay leaf, thyme, and tomato puree to the beef, and stir to coat. Cook for 1 minute and pour in the broth, making sure to scrape the bottom of the pan to release the browned bits. Cover, lower the heat, and let the stew simmer for 1 ½ hour.

If the beef is still tough, cook for another 20 minutes. Once the beef is tender, add in the vegetables, and raise the heat to a simmer. Reduce the heat and simmer uncovered for 1 hour, or until both the meat and vegetables are tender. Season with salt and pepper and serve.

Notes

You can use a large onion in place of pearl onions.