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Beef Pot Roast Soup served in a white bowl.
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4.87 from 23 votes

The Beefiest Beef Stew Ever! (Keto, Low-Carb)

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!
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Course, Soups & Stews
Cuisine: American
Keyword: hearty keto beef dinner,, keto beef stew, keto comfort food, keto crock pot recipe, low-carb slow cooker stew
Servings: 12 servings
Calories: 175kcal
Author: Chef Jenn

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

Serving: 1cup | Calories: 175kcal | Carbohydrates: 6g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 357mg | Potassium: 541mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2597IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 2mg | Net Carbohydrates: 5g