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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.
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!
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
- Also be sure to check out my cookbooks!
I promise you, this is the heartiest, beefiest, keto beef stew on the planet! Get a fork - no wait, a big spoon - and dig in!
- 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!
Serving Size:1 cups
Amount Per Serving: Calories: 216Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 348mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 26g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.