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Rich, hearty keto beef stew is a filling, nutritious, low-carb take on a traditional stew that’s almost too good to be true… almost! Tender, juicy chuck roast is simmered in broth with carrots, celery, onion, and spices, then served on its own or with a helping of mashed cauliflower.
What Makes This Stew So Good
- Keto beef stew is incredibly hearty and filling, with warm, delicious flavors and appealing textures. The broth thickens up nicely (without any starches), and the beef is cooked low and slow until it’s melt-in-your-mouth tender.
- Sure, this recipe is keto and low carb, but it’s also just healthy in general! The chuck roast is a great source of protein, and it’s paired with several incredibly, healthy veggies and a rich broth.
- It’s super easy to make, and it’s a perfect option for make-ahead meals or leftovers. It might even be better the next day! Just let it cool completely, then refrigerate it in an airtight container. Looking for a freezer meal for later? You guessed it, keto beef stew totally does the trick. Just transfer the cooled soup to a freezer-safe sealable bag or airtight container.
Key Ingredients
Chuck Roast – This is the cut that turns out best, in my opinion. Tender and juicy, melts-in-your-mouth, not tough or chewy. The dream!
Mushrooms – Not a fan? Feel free to skip the mushrooms. I really like the flavor they add, but this dish absolutely works without them.
Tomato Paste – To keep this keto beef stew keto, it’s important that you use a tomato paste with no added sugar. Any sugar in the can should come only from the tomatoes, and even then, choose one with the lowest number of carbs possible. You could also use a can of crushed or diced tomatoes, or dice your own whole tomatoes.
Beef Broth – Store-bought works, but if you’ve got the time, I highly recommend making your own! Homemade bone broth is full of incredible, healthy vitamins and nutrients, like collagen and protein. It’s got a richer flavor, too. You can make your own bone broth with chicken bones only, beef bones only, or a mix of both.
Chef’s Tips
- When you’re searing the chuck roast for your keto beef stew, there are a couple of things to keep in mind. 1) Make sure the oil is hot enough before adding the beef. 2) Don’t overcrowd the pot. Every piece of meat needs to make contact with the dutch oven at all times. 3) Don’t move the beef around a lot.
- Really missing potatoes in your stew? Serve it with a heaping side of mashed cauliflower! That’s what I did, as you can see in the photos, and it was DELICIOUS. You could also add cauliflower florets, rutabaga, or radishes to the keto beef stew itself.
- The texture of the beef actually comes out MUCH better if it’s at room temperature when you sear it. If the meat’s very cold and the oil’s very hot, the meat can toughen up on impact. Let it sit out for 20 minutes or so before cooking so it can warm up a little.
You’ll Love These Other Keto Recipes
- Keto Broccoli Cheese Soup
- Keto Gravy
- Bacon Chips (Keto)
- Keto Meatballs and Tomato Sauce
- Everything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)
- Sous Vide Tri Tip with Easy Chimichurri Sauce
- Keto English Muffin
Keto Beef Stew
Equipment
- Dutch oven (or other heavy-bottomed pot)
- Large bowl
Ingredients
- 2 pounds boneless, skinless chuck roast cubed
- salt to taste
- pepper to taste
- 2 tablespoons avocado oil or other neutral oil, plus more if needed
- 8 ounces baby bella mushrooms quartered
- 2 stalks celery sliced
- 1 small onion sliced
- 4 cloves garlic minced
- 2 carrots sliced
- 1 tablespoon tomato paste see Notes
- 4 cups beef broth
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
Instructions
- Season cubed chuck roast liberally on all sides with salt and pepper.
- In dutch oven over medium-high heat, heat 2 tablespoons avocado oil. When oil is hot, add seasoned beef in batches, being careful not to overcrowd pot. Sear beef 2 to 3 minutes per side until all sides are browned.
- Transfer browned chuck roast to large bowl and set aside. Add more avocado oil to dutch oven if needed. When oil is hot, add mushrooms and cook until golden brown.
- Add onions, celery, and carrots to mushrooms in dutch oven. Cook veggies 4 to 5 minutes, then add minced garlic and cook 1 minute or until fragrant.
- Add tomato paste, beef broth, thyme, and rosemary. Return seared beef to dutch oven and stir. Bring mixture to boil, then reduce heat to simmer. Cook, uncovered, on low heat for 1 hour, or until beef is tender. Serve stew warm, on its own or with mashed cauliflower.
- Tomato Paste: To keep this keto, you’ll need a tomato paste with absolutely no added sugar and as few carbs as possible.
- Keep it Gluten Free: Make sure to use a gluten-free brand of beef broth, or make your own.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Came out great! Subbed light beer for beef broth because that is what I use in stew. Needed a little something more – added a little red wine and it came out great. Making it again next week!
Ooh, yum! So glad you loved it! 😊
Followed the recipe to the T. His broth was delicious but the vegetables were mushy and the stew meat came out very dry and stringy. I would possibly reduce the simmer time to 30 min and throw the mushrooms, carrots, garlic and onions back in towards the very end.
Thank you for your feedback, Val! I’m so sorry those were the results you ended up with. We’ll make a note to look at this one again!
I usually hate beef stew but made this for my husband’s birthday since he loves it. It was excellent! I served it over the whole30 garlic and herb mashed potatoes and everyone raved! I did double the recipe hoping for leftovers but we only had about one serving left with five hungry adults eating.
So glad you enjoyed it!