Cozy Keto Beef Stew: A Hearty, Low-Carb Comfort Food

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When the weather turns chilly, there’s nothing quite like a warm, savory bowl of beef stew to make you feel at home. I remember the first time I tried a keto-friendly beef stew—it was a game-changer. No potatoes? No flour? I was skeptical, but the rich, hearty flavors won me over in one bite. The tender beef, perfectly cooked vegetables, and flavorful broth made me realize that comfort food could absolutely align with my low-carb goals.

This recipe has become a staple in my home, especially during fall and winter. It’s the dish I crave on rainy evenings or when I’m hosting a small family dinner. Plus, it’s so versatile that you can easily adapt it to suit your taste or dietary needs.

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Why You’ll Love This Recipe

• Keto-Friendly Comfort: All the classic flavors of traditional beef stew without the carbs.
• Simple to Make: Straightforward steps make this recipe perfect for beginner and experienced cooks alike.
• Make-Ahead Magic: Tastes even better the next day—perfect for meal prep!
• Crowd-Pleasing: Even non-keto eaters will love this rich and hearty dish.
• Customizable: Swap out vegetables or adjust seasonings to suit your palate.
• Budget-Friendly: Uses affordable cuts of beef and simple pantry staples.

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Essential Information

• Prep Time: 20 minutes
• Cook Time: 2-4 hours (depending on method)
• Total Time: 2.5-4.5 hours
• Servings: 6
• Calories Per Serving: ~444

Equipment Needed

• Essential Tools:
  • Large Dutch oven or heavy-bottomed pot with a lid
  • Sharp knife and sturdy cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
• Optional Tools:
  • Slow cooker or Instant Pot (for alternative cooking methods)
  • Ladle for serving

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Ingredients

Main Components

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 tablespoon olive oil (or avocado oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 pound turnips, peeled and cut into bite-sized pieces
• 2 medium carrots, peeled and sliced (optional)
• 2 ribs celery, sliced
• 8 ounces mushrooms, quartered
• Salt and pepper to taste

Optional Garnish

• Fresh parsley, chopped

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Expert Tips (Before You Start)

1. Sear the Beef: Don’t skip this step! Browning the beef adds depth and richness to the final dish.
2. Dry the Beef: Pat the beef cubes dry with a paper towel before seasoning and searing. This ensures a good crust.
3. Deglaze the Pot: Use a splash of broth to scrape up any browned bits after sautéing the onions and garlic—this is pure flavor!

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Instructions

1. Prepare the Beef:
   • Dry beef cubes with paper towels and season with salt and pepper.
2. Sear the Beef:
   • Heat olive oil in a large Dutch oven over medium-high heat.
   • Sear beef in batches until browned on all sides. Remove and set aside.
3. Sauté Aromatics:
   • Add diced onion to the pot and sauté until translucent (about 3-5 minutes).
   • Stir in minced garlic and cook for 1 minute until fragrant.
4. Deglaze and Build Flavor:
   • Stir in tomato paste and cook for 2 minutes.
   • Add a splash of broth to deglaze the pot, scraping up browned bits.
5. Simmer:
   • Return beef to the pot, add remaining broth, bay leaf, thyme, and vegetables (except mushrooms).
   • Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
6. Add Mushrooms:
   • Add mushrooms in the last 30 minutes of cooking.
7. Check for Doneness:
   • Beef should be tender, and vegetables cooked through. Adjust seasoning as needed.
8. Serve:
   • Garnish with fresh parsley if desired, and ladle into bowls for serving.

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Variations and Substitutions

Dietary Adaptations

• Gluten-Free: This recipe is naturally gluten-free!
• Low-Carb: Omit carrots or replace with more celery or mushrooms.
• Dairy-Free: No dairy is used, making it perfect for those with allergies.

Flavor Variations

• Add a splash of Worcestershire sauce or red wine for added depth.
• Swap turnips for rutabaga or celery root for a different flavor profile.

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Pro Tips and Success Secrets

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop to maintain the best texture.

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Serving Suggestions

• Presentation: Serve in deep bowls with a sprinkle of fresh parsley for color.
• Side Dishes: Pair with a keto-friendly bread or a simple green salad.
• Beverage Pairing: Enjoy with a robust red wine or a sparkling water with lemon.

Closing Thoughts

This keto beef stew is the perfect combination of comfort and nutrition, proving that you don’t have to sacrifice flavor for health. It’s a dish that brings people together and warms both the body and soul. Try it tonight—I promise it’ll become a new favorite in your recipe rotation!

Print Recipe

Beginner-Friendly

Cozy Keto Beef Stew: A Hearty, Low-Carb Comfort Food

Author: Sophie Bennett Cooking Method: Braising, searing, Simmering, Slow Cooking Cuisine: American, Gluten-Free, Keto, Low-Carb Courses: Dinner, Main Course Recipe Keys: B beef L low-carb vegetables R rich broth T tender beef

Difficulty: Intermediate Prep Time 20 mins Cook Time 4 hrs Total Time 4 hrs 20 mins

Cooking Temp: 300  °F Estimated Cost: 20 Calories: 444

Best Season: Fall and Winter (or any time you’re craving comfort food!)

Dietary:

D Dairy-Free G Gluten-Free H High-Protein K Keto L Low-Carb M Meal Prep-Friendly

Description

This Keto Beef Stew delivers all the comforting flavors of a traditional beef stew, but without the carbs. Tender chunks of beef simmered with turnips, celery, and mushrooms in a rich, flavorful broth make for a satisfying meal that’s both keto-friendly and gluten-free. Perfect for meal prepping or cozy family dinners, this recipe is easy to make and endlessly customizable.

Main Components

Scale

1/2x 1x 2x 3x

• 2 pounds 2 beef chuck roast, cut into 1-inch cubes

• 1 tablespoon olive oil (or avocado oil)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 4 cups beef broth

• 2 tablespoons tomato paste

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 pound turnips, peeled and cut into bite-sized pieces

• 2 medium carrots, peeled and sliced (optional)

• 2 ribs celery, sliced

• 8 ounces mushrooms, quartered

• Salt and pepper to taste

Optional Garnish:

• Fresh parsley, chopped

Nutrition Facts

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Amount Per Serving

Calories 444kcal

% Daily Value *

Total Fat 32.3g50%

Cholesterol 90mg30%

Sodium 750mg32%

Total Carbohydrate 5.8g2%

Dietary Fiber 1.6g7%

Protein 30.4g61%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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