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Low Carb Keto Beef Stew

Keto Beef Stew

  • Author: Leigh Oskwarek
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 15 minutes
  • Yield: 9 servings (1 cup per serving) 1x


This recipe for keto beef stew is an easy to make, delicious and hearty one pot meal. When it’s cold outside it is a warm, hearty meal that satisfies you and fills you up. Just by making a couple of easy, but tasty alterations you can transform it from traditional to low carb beef stew, that your family will love and ask you to make it over and over again.


  • 2 lbs stew meat  
  • 1 ½ cup chopped onion 
  • 14 small radishes 
  • 1 ½ cup chopped celery 
  • 1 ½ cup chopped carrots 
  • 1 ½ cup chopped baby bella mushrooms 
  • 2 tbsp tomato paste 
  • 1 bay leaf 
  • 1 tbsp red wine vinegar 
  • 4 cups beef bone broth, or beef stock 
  • 1 tbsp garlic 
  • 1 tsp salt
  • 1 tsp black pepper 
  • 1 tsp ground thyme 




Make sure to buy a chuck roast and cut it yourself. Try to cut the cubes in approx the same size for more even cooking.

Take your meat out of the refrigerator about 30 minutes ahead of time to bring it to room temperature.

Brown the meat first.

Use the celery leaves which will add a lot of extra flavor. I like to add them to all my soups and stew.

For crunchier veggies then add them after the meat is cooking for a while first.

Storing: Just put any uneaten portion into an airtight plastic container and store it in the refrigerator for up to 4-5 days.

Reheating: There are 2 quick and easy ways to heat up the low carb beef stew. One way is to put it in a microwave safe container and heat it for 1-2 minutes. The other way is to put some in a saucepan and heat it on medium heat on the stove for about 5 minutes.

Freezing: Keto beef stew freezes very well. Just put it in an airtight plastic container and then into a ziploc bag for double protection. If you wrap it well, it will last for a few months. Freezing it in serving size containers will make it easy for lunch or dinner.

  • Category: Main Courses
  • Method: Boiling
  • Cuisine: American

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