Keto Beef Stew
A rich, slow-simmered bowl of fork-tender beef chuck, radishes, and mushrooms in a deeply savory herb broth. This hearty low-carb comfort food delivers just 6.5g net carbs per serving and comes together in about 2 hours and 20 minutes.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This cozy keto beef stew swaps starchy potatoes for radishes and turnips, so you get all the rich, slow-simmered comfort of a classic stew with only 6.5g net carbs per serving. Tender chunks of beef chuck and earthy mushrooms make it a satisfying low-carb dinner for chilly nights.
Ingredients
- 2.5 lb beef chuck roast, cut into 1.5-inch cubes
- 3 tbsp olive oil, divided
- 1 tsp salt
- ½ tsp black pepper
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 lb radishes, halved (a low-carb potato swap)
- 8 oz cremini mushrooms, quartered
- 2 medium celery stalks, sliced
- 1 cup diced turnip
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp apple cider vinegar
Instructions
- 1
Pat the beef cubes dry and season all over with the salt and pepper. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Working in batches so you don't crowd the pan, sear the beef on all sides until deeply browned, about 3 minutes per batch. Transfer to a plate.
- 2
Lower the heat to medium and add the remaining tablespoon of olive oil. Add the onion and celery and cook until softened, about 4 minutes. Stir in the garlic and tomato paste and cook for 1 minute until fragrant and the paste darkens slightly.
- 3
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Return the seared beef and any juices to the pot, then add the thyme, bay leaf, and apple cider vinegar. Bring to a simmer, cover, and cook on low for 1 hour 15 minutes.
- 4
Add the radishes, turnip, and mushrooms. Cover and continue simmering for another 35–45 minutes, until the beef is fork-tender and the vegetables are cooked through.
- 5
Remove the thyme sprigs and bay leaf. If you want a thicker stew, simmer uncovered for 5–10 minutes to reduce. Taste, adjust salt and pepper, and serve hot.
Tips & notes
- Radishes and turnip mellow and lose their bite during the long simmer, taking on a tender, potato-like texture without the carbs.
- For a thicker, glossier broth without flour, whisk ¼ teaspoon of xanthan gum into the simmering liquid at the end and cook 2–3 minutes.
- This stew keeps for up to 4 days refrigerated and freezes well for 3 months, making it an ideal keto meal-prep dinner. The flavor deepens overnight.
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Frequently asked questions
- How many carbs are in keto beef stew?
- Each serving has 6.5g of net carbs (9.1g total carbs minus 2.6g fiber), 412 calories, 34.2g protein, and 26.4g fat. The recipe makes 6 servings.
- What can I use instead of potatoes in keto beef stew?
- Radishes and turnips are the best low-carb potato swaps. They soften during the long simmer and take on a tender, starchy-like texture while carrying only a fraction of the carbs of potatoes.
- Can I make keto beef stew in a slow cooker?
- Yes. Sear the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 7–8 hours, adding the radishes, turnip, and mushrooms in the last 2 hours so they don't overcook.
