With big chunks of meat, keto-friendly veggies (skip the carrots if you’re doing strict keto), and a sauce that’s oh-so good, you can make this slow cooker keto recipe anytime you’re in the mood for something amazing! Follow me, Chef Jenn, along and I’ll show you all my chef tips and tricks to make this keto beef stew recipe fabulous every time!
A big bowlful of the Beefiest Keto Beef Stew is a welcome meal no matter the weather, though I tend to make more stews in the colder months.
This dish isn’t quite a dump-it-in-and-go recipe, but it’s not far from it.
Beef stews benefit from browning the meat first in a large skillet over a high heat, to develop lots of caramelized goodness on the beef, and to create even more flavor in the sauce. When you brown the meat first, all the goodies left behind in the pan (called fond) go into the slow cooker and create UNbelievable flavor. Trust me. It all helps to make this the Beefiest Beef Stew ever!
How to make Keto Beef Stew
Anyone can make this dish in a slow cooker, but it makes a fair bit so make sure your slow cooker is at least 6-quarts so there’s room for it to work its magic.
Start with about two pounds of beef stew meat. Leave it in pretty big chunks to increase the surface area for browning in a skillet.
Pat the cubes of beef dry with a paper towel and season them with salt and pepper.
Get a skillet good and hot with a few tablespoons of oil, and brown the meat on all sides.
Then, deglaze the pan (remove the beef and while the pan is still hot add liquid) with beef broth to get up all the tasty bits from the bottom of the pan.
The veg (onions, celery, garlic, carrots) get a quick trip in the hot skillet with some oil, then everybody goes into the slow cooker.
A few hours later, you can feast on a simple but oh-so delicious keto beef stew! And, if you like hearty meals, be sure to check out my Pot Roast Soup for even more beefy flavor!
- Use pre-cut stewing beef to save time, or to save a few extra dollars, buy a rump roast or another cheap cut of beef on sale, and cut it up yourself into 1.5-inch cubes.
- I used turnips, a few carrots (skip the carrots if you’re doing strict keto), mushrooms, celery, onions, and garlic in this stew, but you can add your own veggies. Just watch the cooking time – root veggies take much longer to cook than mushrooms and other delicate veg.
- Use no-salt added beef broth to control the sodium yourself, and season it to taste when it’s done.
- Cooking times will vary on the cut of beef you use, the temperature and size of your slow cooker, and how hot everything was when you put it in the crock pot. You can save some time with this keto crock pot recipe by heating the broth to a boil before adding it to the slow cooker.
- This dish can be made in the oven. Brown the meat in a large Dutch oven, then add the remaining ingredients as per the recipe, and cook it at 350-F in the oven for about 1 1/2 to 2 hours or until the meat is tender. Follow with the remainder of the recipe.
What to serve with This Keto Beef Stew
Is This Keto Beef Slow Cooker Recipe Freezable?
Yes! It’ll be totally fine in the freezer.
Like all dishes with veggies in them, the veggies will deteriorate a wee bit, but for the most part it’ll be just fine.
To freeze it, chill it thoroughly overnight in the fridge. Then, package it in freezer-friendly plastic bags or containers for up to three months.
To reheat, thaw it overnight in the fridge, them microwave until hot or warm it in an oven-safe dish, covered, at 350F.
Like this? Try These Recipes…
- Beef Goulash with Sauerkraut
- Hearty Pot Roast Soup
- Chicken Taco Casserole
- This Instant Pot Beef Stew
- Also be sure to check out my cookbooks!
The Beefiest Beef Stew Ever! (Keto, Low-Carb)
- 2 turnips peeled and diced
- 2 pounds stew beef
- 3 carrots peeled and cut into 1/2-inch slices
- 3 ribs celery sliced
- 8 ounces mushrooms cleaned and quartered
- 1 cup onion sliced
- 4 cloves garlic chopped
- 4 tbsp cooking oil
- 2 tbsp tomato paste
- 2 cups low-sodium beef broth
- 1 tsp dried thyme
- 1 dried bay leaf
- 1 tsp salt divided
- 1/2 tsp pepper divided
- 1. Dry the beef cubes with paper towel (to reduce splattering) and season with 1/2 tsp of salt and 1/4 tsp of pepper. Working in batches, heat 1 tbsp of oil in a large skillet over high heat. Brown the meat, then set it aside, add more oil, and brown another batch of meat. Don’t overcrowd the pan. Put the browned beef cubes in the warming slow-cooker.
- 2. Deglaze the pan with a small bit (about 1/2 cup) of beef broth to loosen all the tasty bits in the pan. Dump all this into the slow cooker.
- 3. Add a bit more oil to the pan and add the sliced onions, smashed garlic, celery, carrots and turnips. Cook over medium-high heat for about 5-6 minutes. Put all this into the slow cooker. Do not add the mushrooms until near the end of the cooking time.
- 4. Add the beef broth, bay leaf and thyme to the slow cooker. Set it on high and cook for 3-4 hours, stirring a few times during the process.
- 5. When the beef is tender, add the mushrooms and cook for an additional 20 minutes. Season with salt and pepper, and dig in!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.