This is not quite a dump-it-in-and-go recipe, but it is not far from it either. Keto beef stew starts with a real browning step, and that upfront effort is what earns this its reputation as the beefiest version out there.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
Big chunks of meat, keto-friendly vegetables, and a rich sauce come together in the slow cooker after that. Make sure your slow cooker holds at least 6 quarts, since this makes a fair amount.
No slow cooker? This works in the oven too, in a covered Dutch oven at 350 degrees.
This post contains affiliate links. As an Amazon Associate, I earn commissions from qualifying purchases. For more information, see my Privacy Policy.
Jump-start your keto success! Grab a copy of my 4-week Easy Keto Menu Plan or check out my other cookbooks to help you along.
Join our Facebook group for friendly keto support, and for videos on how to make these recipes, subscribe to my YouTube channel!
Chef Jenn’s Take on Beef Stew
The easiest way to make this taste like a shortcut stew is to skip the browning and dump everything straight into the slow cooker raw. That upfront step is really where the beefiest flavor comes from.
Brown the beef in a hot skillet first, in big chunks for more surface area, working in batches so you don’t overcrowd the pan. Once browned, deglaze the same skillet with a bit of beef broth to loosen the browned bits stuck to the bottom, then pour that liquid into the slow cooker with the meat. Sauteeing the vegetables briefly before they go in adds even more flavor to the finished gravy, though it’s not strictly necessary, you can skip it if you’d rather keep things simpler.
Add the mushrooms near the end of cooking rather than at the start. They cook much faster than the root vegetables and turn rubbery if left in the whole time.
To save money, buy a cheap cut like rump roast on sale and cut it into 1.5-inch cubes yourself instead of paying more for pre-cut stew meat.
What You’ll Love About Beef Stew
- Budget-friendly if you cut your own stew meat from a cheaper cut on sale.
- Big chunks of beef and vegetables in a rich, deeply flavored broth.
- Works in a slow cooker or a Dutch oven, whichever you have on hand.
Ingredients
- Stew beef – Cut into 1.5-inch chunks. Buy pre-cut, or save money by cutting your own from a rump roast or another cheap cut on sale.
- Turnips and carrots – Diced or sliced. Skip the carrots for strict keto if you’re tracking closely.
- Celery and onion – Sliced.
- Garlic – Fresh, chopped.
- Mushrooms – Quartered, added near the end of cooking.
- Beef broth – No-salt-added, so you control the seasoning yourself.
- Tomato paste – Adds body to the sauce.
- Dried thyme and bay leaf – Standard pantry staples.
How to Make Beef Stew
Scroll down for the full recipe card with exact measurements and printable instructions.
Pat the beef cubes dry with paper towel and season with salt and pepper. Working in batches, brown in a hot skillet with oil, without overcrowding the pan. Transfer the browned beef to the slow cooker.
Deglaze the skillet with a bit of beef broth, scraping up the browned bits, then stir in the tomato paste. Add this to the slow cooker too.
Add a bit more oil to the skillet and sautee the onion, garlic, celery, carrots, and turnips for 5 to 6 minutes. Add to the slow cooker. Do not add the mushrooms yet. Add the beef broth, bay leaf, and thyme to the slow cooker. Cook on high for 3 to 4 hours, stirring occasionally.
Once the beef is tender, add the mushrooms and cook for another 20 minutes. Season with salt and pepper, and serve.
Make It A Meal
Cauliflower rice is a great accompaniment to this dish, or try it with sauceless Zucchini Noodles. Keep them simple, though, because you don’t want competing flavors. For more hearty beef dinners, Beef Pot Roast Soup and Beef Goulash are both worth keeping in the same rotation.
Storage
This freezes well, though the vegetables soften a bit more than they would fresh. Chill fully overnight in the fridge, then package in freezer-friendly bags or containers for up to 3 months. Thaw overnight in the fridge, then reheat in the microwave or in a covered, oven-safe dish at 350°F.
Frequently Asked Questions
Add Preferred SourceThe Beefiest Beef Stew Ever! (Keto, Low-Carb)
Ingredients
- 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 tablespoons cooking oil
- 2 tablespoons tomato paste
- 2 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 1 teaspoon salt divided
- 1/2 teaspoon pepper divided
Instructions
- 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.
- Deglaze the pan with a small bit (about 1/2 cup) of beef broth to loosen all the tasty bits in the pan, then stir in the tomato paste. Dump all this into the slow cooker.
- 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.
- 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.
- When the beef is tender, add the mushrooms and cook for an additional 20 minutes. Season with salt and pepper, and dig in!
Notes
Recipe Card Tips
- Brown the beef in big chunks, working in batches so the pan isn’t crowded. More surface area means more flavor.
- Deglaze the skillet with beef broth after browning, and add that liquid to the slow cooker. It captures all the flavor left behind in the pan.
- Add the mushrooms near the end of cooking, not the start. They cook much faster than the root vegetables.
Nutrition
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.
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!
This recipe is great! Reminds me of my mom’s beef stew
Love a good stew in cold winter nights. Love the ease of this recipe.
This beef stew is so delicious! I can’t wait to make it again soon!
I’m not on a keto diet, but I can eat this all the time. Such a delicious stew, and a wonderful use of a slow cooker. 🙂
This recipe was perfect for my keto diet. I am going to make this again for sure. Thank you!
what is a serving size for this..a cup?
Yes, it is a cup serving (sorry that was missing on the recipe card), but it’s a GENEROUS cup serving. Hope you enjoy!
Have you ever done this on the “slow” cook setting? If so….would it be about 8 hours?
Thanks!
That sounds about right – just watch the veggies don’t get overcooked. Enjoy! ~Jenn
Why do you have to cook all the vegetables in the pan for this slow cooker recipe?
Giving them a quick browning in the skillet adds flavor and will help to make the gravy delectable! You can skip this step if you like. ~Jenn