Why You’ll Love This Recipe
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Low-Carb Friendly: Traditional beef stews often contain starchy vegetables like potatoes. This recipe substitutes them with low-carb alternatives, making it suitable for keto diets.
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Versatile Cooking Methods: Whether you prefer using a slow cooker or the oven, this recipe adapts to your preferred method, ensuring convenience and flexibility.
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Rich and Flavorful: The combination of beef, fresh vegetables, and aromatic herbs results in a deeply satisfying stew that warms you from the inside out.
Ingredients
- 2 ½ pounds beef stew meat
- 3 tablespoons olive oil
- 2 cups beef stock
- 14.5-ounce can diced tomatoes, drained
- 4 ounces mixed bell peppers, chopped
- 4 ounces button mushrooms, quartered
- 2 ribs celery, sliced
- 2 small carrots, peeled and sliced
- 1 small sweet onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce (or coconut aminos for Whole30)
- 2 teaspoons salt
- 1 ½ teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Slow Cooker: Set your slow cooker to the low setting to preheat.
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Sear the Beef: In a large skillet over medium-high heat, heat the olive oil. Once hot, add the beef stew meat and sear until browned on all sides. Transfer the browned beef to the slow cooker.
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Combine Ingredients: To the slow cooker, add beef stock, diced tomatoes, bell peppers, mushrooms, celery, carrots, onion, garlic, tomato paste, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and dried oregano. Stir to combine all ingredients evenly.
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Cook the Stew: Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and the flavors have melded together.
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Serve: Once cooked, give the stew a good stir. Taste and adjust seasoning if necessary. Ladle into bowls and garnish with fresh parsley if desired.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 20 minutes
- Cooking Time: 6-8 hours on low in the slow cooker
Variations
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Vegetable Substitutions: Feel free to substitute or add other low-carb vegetables such as turnips, rutabaga, or cauliflower to suit your taste preferences.
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Herb Enhancements: Fresh herbs like thyme or rosemary can be added for additional flavor depth.
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Spice Level: If you prefer a bit of heat, consider adding a pinch of red pepper flakes or diced jalapeños.
Storage/Reheating
- Refrigeration: Store leftover stew in an airtight container in the refrigerator for up to 5 days.
- Freezing: This stew freezes well. Place cooled stew in freezer-safe containers and freeze for up to 3 months.
- Reheating: Reheat individual portions in the microwave or warm on the stovetop over medium heat until heated through.
FAQs
How can I thicken my keto beef stew without flour?
To thicken the stew without flour, you can use a small amount of xanthan gum. Whisk it into a bit of cold water to create a slurry before adding it to the stew. Alternatively, reducing the stew by simmering it uncovered can also thicken the broth.
Can I make this stew in the oven instead of a slow cooker?
Yes, you can cook this stew in the oven. After searing the beef and combining all ingredients in an oven-safe pot or Dutch oven, cover and bake at 325°F (165°C) for 2.5 to 3 hours, or until the beef is tender.
Are carrots keto-friendly?
Carrots are higher in carbs compared to other vegetables, but when used in moderation, they can fit into a keto diet. This recipe uses a small amount to add flavor and color without significantly increasing the carb count.
What can I use instead of radishes?
If you prefer not to use radishes, you can substitute them with turnips or cauliflower florets, which are also low in carbs and provide a similar texture.
How do I prevent the beef from becoming tough?
Ensuring the beef is cooked low and slow is key to achieving tender meat. Using cuts like chuck roast, which are suitable for slow cooking, will yield the best results.
Can I add wine to this stew?
Yes, adding a splash of red wine can enhance the flavor of the stew. Simply deglaze the pan with wine after searing the beef, scraping up any browned bits before transferring everything to the slow cooker.
Is it necessary to sear the beef before slow cooking?
Searing the beef before slow cooking adds depth of flavor and improves the overall taste of the stew. While it’s an extra step, it’s highly recommended for the best results.
Can I make this stew dairy-free?
Yes, this recipe is naturally dairy-free, making it a great option for those avoiding dairy.
What side dishes pair well with keto beef stew?
This stew pairs well with a side of mashed cauliflower, roasted Brussels sprouts, or a simple green salad.
Can I meal prep this stew in advance?
Absolutely! This stew can be made ahead of time and stored in the fridge or freezer for easy meal prep.
Conclusion
This keto beef stew is a delicious, comforting dish that’s easy to prepare and perfect for meal prep. Whether you use a slow cooker or an oven, the result is a rich and flavorful meal that fits seamlessly into a low-carb lifestyle. Enjoy this hearty stew on a cold day or any time you crave a warm, satisfying dish.
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Keto Beef Stew (Slow Cooker or Oven)
- Total Time: 6.5–8.5 hours (Slow Cooker) or 3 hours (Oven)
- Yield: 6 servings
Description
This Keto Beef Stew is a hearty, low-carb comfort food that can be made in a slow cooker or oven. It’s filled with tender beef, fresh vegetables, and aromatic herbs, creating a rich, flavorful stew that fits perfectly into a keto lifestyle. Ideal for meal prep and comforting on cold days, this stew is a satisfying and flavorful choice for those looking for a low-carb alternative to traditional beef stew.
Ingredients
- 2 ½ pounds beef stew meat
- 3 tablespoons olive oil
- 2 cups beef stock
- 14.5-ounce can diced tomatoes, drained
- 4 ounces mixed bell peppers, chopped
- 4 ounces button mushrooms, quartered
- 2 ribs celery, sliced
- 2 small carrots, peeled and sliced
- 1 small sweet onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce (or coconut aminos for Whole30)
- 2 teaspoons salt
- 1 ½ teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
Instructions
- Prepare the Slow Cooker: Set the slow cooker to low to preheat.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef stew meat on all sides and transfer to the slow cooker.
- Combine Ingredients: Add beef stock, diced tomatoes, bell peppers, mushrooms, celery, carrots, onion, garlic, tomato paste, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and oregano to the slow cooker. Stir to combine.
- Cook the Stew: Cover and cook on low for 6-8 hours or until the beef is tender and the flavors meld together.
- Serve: Taste and adjust seasoning if necessary. Ladle into bowls and garnish with fresh parsley if desired.
Notes
- Vegetable Substitutions: Try adding turnips, rutabaga, or cauliflower for a different texture or flavor.
- Herb Enhancements: For an extra layer of flavor, add fresh thyme or rosemary during cooking.
- Spice Level: Add red pepper flakes or diced jalapeños for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (Slow Cooker) or 2.5 to 3 hours (Oven)
- Category: Main Course
- Method: Slow Cooker, Oven
- Cuisine: American
