Hearty Keto Beef Stew

This hearty keto beef stew features seared beef chuck, tender turnips in place of potatoes, and a rich, low-sodium beef broth thickened gently with xanthan gum for classic stew texture without the carbs. Slow simmering builds deep, beefy flavor while low-carb vegetables like onion, celery, and turnips create a comforting, savory base that feels just like traditional stew. With balanced protein, satisfying fats, and only a fraction of the carbs of conventional recipes, this cozy bowl is perfect for chilly evenings, easy meal prep, or impressing guests with a truly satisfying keto-friendly main course.

Course Dinner, Main Course, Soup, Stew

Cuisine American, Keto, Low Carb

Keyword beef chuck recipe, gluten free stew, keto beef stew, keto comfort food, low carb beef stew, turnip stew

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 420kcal

Equipment

large heavy-bottomed pot or Dutch oven
Cutting board
Chef's knife
Wooden Spoon
measuring spoons
measuring cups
Small bowl
Whisk

Ingredients

For the beef stew

2 1/2 pounds beef chuck roast cut into bite-size cubes, trimmed of excess hard fat
2 teaspoons fine sea salt divided, plus more to taste
1 teaspoon freshly ground black pepper divided, plus more to taste
3 tablespoons olive oil or avocado oil, divided
2 tablespoons unsalted butter
1 cup yellow onion diced small
3/4 cup celery diced
3 cloves garlic minced
3 cups low-sodium beef broth no sugar added
1 cup water
3/4 cup dry red wine optional, use additional beef broth if avoiding alcohol
1 1/2 teaspoons Worcestershire sauce no sugar added, gluten free if needed
2 teaspoons tomato paste no sugar added
1 teaspoon dried thyme
1 teaspoon dried rosemary crushed between your fingers
2 bay leaves
2 1/2 cups turnips peeled and cut into small chunks
1 1/2 cups mushrooms button or cremini, halved or sliced
1 tablespoon fresh parsley chopped, plus more for garnish

For thickening

1/2 teaspoon xanthan gum use up to 3/4 teaspoon for a thicker stew
2 tablespoons beef broth reserved from the pot or extra, for dispersing xanthan gum

Instructions

Pat the beef cubes very dry with paper towels and season them evenly with about half of the salt and half of the black pepper.
Heat 2 tablespoons of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering but not smoking.
Add about half of the beef in an even layer and sear on all sides until deeply browned, then transfer the browned beef to a bowl and repeat with the remaining beef, adding the remaining olive oil as needed.
Reduce the heat to medium, add the butter to the pot, and once melted stir in the onion and celery, scraping up any browned bits from the bottom as the vegetables soften.
Cook the onion and celery, stirring occasionally, until translucent and beginning to turn golden at the edges, then add the garlic and cook just until fragrant.
Pour in the dry red wine, if using, and simmer for a few minutes while stirring to deglaze the pot and reduce the liquid slightly.
Add the beef broth, water, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, remaining salt, remaining black pepper, and bay leaves, stirring until the tomato paste is fully dissolved.
Return the seared beef and any accumulated juices to the pot, bring the mixture just to a boil, then reduce the heat to low to maintain a gentle simmer.
Cover the pot with a lid slightly ajar and simmer the stew gently for about 60 minutes, stirring occasionally, until the beef is starting to become tender.
Stir in the turnip chunks and mushrooms, re-cover the pot partially, and continue simmering for another 30 to 40 minutes, or until the beef is very tender and the turnips are soft but not falling apart.
Taste the broth and adjust the seasoning with additional salt and pepper as needed, then remove and discard the bay leaves.
Ladle a few tablespoons of hot broth from the pot into a small bowl, sprinkle the xanthan gum over the broth while whisking constantly, and whisk until completely smooth with no clumps.
Pour the xanthan gum mixture back into the simmering stew in a thin stream while stirring, then continue to simmer for a few minutes until the stew thickens to your desired consistency, adding a pinch more xanthan gum if needed and whisked into additional broth first.
Stir in the chopped parsley and let the stew rest off the heat for about 5 minutes to allow the flavors to meld and the sauce to set slightly.
Spoon the hearty keto beef stew into warm bowls, garnish with extra parsley if desired, and serve on its own or alongside a simple green salad or cauliflower mash.

Notes

For strict keto, choose a dry red wine with minimal residual sugar or replace the wine entirely with additional beef broth to keep carbs as low as possible. If you prefer firmer turnips, add them a bit later in the simmering process and check doneness frequently so they stay intact. This stew thickens further as it cools, so aim for a slightly looser consistency while it is still very hot. Leftovers store well in airtight containers in the refrigerator for up to 5 days and can be frozen for up to 3 months; reheat gently on the stovetop with a splash of broth or water to loosen as needed. For variety, you can swap part of the turnips for radishes or add a handful of cauliflower florets during the last 15 minutes of cooking, keeping in mind that any added vegetables should be low carb to stay fully keto.

Nutrition