Keto Beef Stew
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This keto beef stew is the ultimate hearty, comforting dish, full of flavor but with barely any carbs! This version substitutes potatoes with jicama, but you’d never tell!
When it comes to cozy keto dinners, few things hit the spot like a hearty bowl of stew. As soon as the weather cools down, this rich keto beef stew is always first on the list.
I’ve made countless versions of beef stew over the years, but once I switched to a lower-carb lifestyle, I had to rethink the classic. I took inspiration from my Dutch oven beef stew, but swapped out the potatoes for jicama. I remember how well they worked as a potato replacement in my keto mashed potatoes or jicama fries. Seriously, no one would know!
Now, even my picky partner swears this version is better than classic ones. It’s wholesome, satisfying, and somehow tastes even better the next day.
Recipe highlights
- Simple ingredients. No hard-to-find cuts of beef or obscure herbs and spices- just easy, affordable ingredients!
- Healthy and nutritious. It’s full of fresh vegetables and has no added fats or sugar.
- Customizable. Don’t have carrots or jicama on hand? Rutabagas and sweets are other low-carb root vegetables that can also be used!
Key Ingredients
Here’s what you’ll need to make it, plus a few notes from my kitchen tests. The complete list is in the recipe card.
- Beef chuck roast. Often referred to as stewing beef, this is the best cut of meat to use for stews or soups. Slice your beef into thicker chunks rather than bite-sized pieces to retain its flavor better.
- Coconut flour or almond flour. Either almond or coconut flour is used to dust the beef lightly, helping it brown better and enhancing the flavor of the sauce.
- Olive oil. While any oil works, olive oil is the most flavorful and best for stews.
- Stewing vegetables. I’m using low-carb staples like onion, garlic, carrots, and jicama.
- Beef broth. Choose one with no added sugar or salt.
- Tomato paste. Just a small amount to give a flavor hit.
- Worcestershire sauce. This is my go-to addition for any hearty beef or red meat dish. It adds so much flavor.
- Bay leaf. Adds an extra layer of flavor and fabulous aroma.
How to make keto beef stew
Step 1- Prep. Season the beef with salt and pepper, then toss it in almond flour.
Step 2- Sear. Add oil to a large pot or Dutch oven. When hot, brown the beef on all sides, then remove.
Step 3- Assemble. Add the onion, garlic, and carrots, and cook until soft. Add the jicama, broth, tomato paste, and Worcestershire sauce. Simmer, then add the beef and bay leaf.
Step 4- Cook. Transfer to a preheated oven and cook for 2 hours.
Alternative cooking methods
While I prefer the low and slow cooking of finishing the stew in the oven, I’ve had readers email asking if it works in the slow cooker and/or Instant Pot, so I’ve tested both successfully:
Instant Pot beef stew. Season the beef, then add the oil to the instant pot. Using the saute function, cook the meat until it has browned on all sides. Add the remaining ingredients, close the lid, and cook on high pressure for 30 minutes. Let the stew sit for 10 minutes before serving.
Slow cooker beef stew. Season the beef and cook it in a non-stick pan until it has browned. Place it in a slow cooker, then add the remaining ingredients. Cover the slow cooker and cook on low for 6-8 hours or high for 2-3 hours.
Arman’s recipe tips
- Trim the fat: Remove visible chunks of fat from the beef, as it can make the stew gritty and the meat chewy.
- Beef broth matters: Be sure to use a good-quality beef broth to enhance the beef flavor, not detract from it. If in doubt, you can always use vegetable stock.
- No Dutch oven? No problem! If you don’t have a Dutch oven, you can use a deep, ovenproof skillet instead.
Storage instructions
- To store: Leftover beef stew without potatoes should be refrigerated, covered, for up to 1 week.
- To freeze: Place the cooled stew in a freezer-friendly container and store in the freezer for up to 6 months.
- Reheating: Microwave them for 30-40-second spurts, or reheat in a small saucepan.
Frequently asked questions
If you can’t find jicama at your grocery store, I’ve successfully made this with rutabaga and swedes. Saying that, jicama really does have the closest potato ‘bite’.
If you make my recipe as instructed, you really shouldn’t need to thicken it, as I purposely use less liquid. If it isn’t thick enough, I suggest simmering it uncovered to reduce naturally. If you’re short on time, add 1/2 teaspoon of xanthan gum. Several readers have also said they thickened it by blending down some of the rutabaga and carrots.
Like any wonderful stew, the best things to serve with it are toasted bread or rolls to dip. Here are some fabulous keto bread options to try: Keto buns, keto rolls, keto cornbread, keto biscuits, and toasted keto bread.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Keto Beef Stew
Video
Ingredients
- 2 pounds beef chuck roast cut into 2-inch chunks, trimmed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons almond flour or coconut flour
- 1/2 large onion chopped
- 4 cloves garlic minced
- 1 large carrot chopped into large chunks
- 2 medium jicama diced into 2-inch pieces
- 2 cups beef broth
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
Instructions
- Preheat the oven to 170C/325F.
- In a small bowl, add the beef chunks, salt, and pepper, and mix well. Add the almond flour and gently toss it together.
- Add the oil to a large Dutch oven or a deep skillet and place it over medium heat. Add the seasoned beef and cook for 3-4 minutes, until no longer brown. Remove the beef and set it aside.
- Add the garlic, onion, carrots, and jicama and cook for 3-4 minutes, until the onion and garlic are fragrant. Add the remaining ingredients, except the beef, and bring to a boil. Once it begins to boil, add the beef and let it simmer for several minutes.
- Remover the Dutch oven off the heat and cover it. Place it in the oven for 1 1/2-2 hours, or until the beef is tender.
- Remove the bay leaf and serve immediately.
Notes
- Leftovers: Keep in the fridge for up to one week or the freezer for up to 6 months.
Nutrition
More cozy keto dinners
Originally published November 2021
This stew is something I could get down with for sure!!!! and Irish Stew at a club?! Uh, no.
I know, right? And they wondered why they failed….
We can serve this at our wedding! LOL!
For our guest. WE shall be having shawarma!
ANY chance there is to celebrate any day and I’m all over it 🙂 this stew looks absolutely amazing – great pictures!! What a delicious hearty looking stew and thanks to your mom for the inspiration!!
Thanks heaps, Chelsea!
Haha stew at a club. That’s super random and I love it. I haven’t been to a club in years. Sadly, I think I’m past the stage in my life of thinking that sounds fun. This stew, however, looks like a lot of fun.
Thanks buddy! So random and a FAILURE on their part!
I don’t see green beans listed on the ingredient list. Did I miss something? I love stew! How much Green Beans did you add? Thanks….and sorry if I missed it.
Argh! I’m sorry I think I left it out! I’ll add it now, literally just a handful 🙂
thanks! And you still add some mushrooms? It’s not in the directions. Sorry, I just want it to turn out perfectly!
Sorry Beth! I’m so silly with forgetting recipes! yes! either mushrooms or beans or both! 🙂
How delightful that you used coconut flour as a thickener here. You genius, you!! Thanks for thinking of your herby friends and giving us your permish to add all the legumies 😉
Oh geebuz I read that as ‘hairy friends’. Thanks a lot.
My grandmother had those very same bowls!! Man, they bring back memories.
I love a good stew. My mom used to make a beef stew all the time growing up, and I always ate my way around the meat. Ha, even back then.
Remind me again why I don’t have a slow cooker? Because you can’t make desserts in them. Or wait, you can. Fails. I’ve been meaning to do it for yeas and years now, and one day I WILL get one. Maybe this fall. Or next fall. We’ll see.
OMG I only found that out recently when I saw a slow cooker BROWNIE recipe. WTF.
Let’s go slow cooker shopping together
This is almost identical to how I make beef stew. It is so easy and the leftovers are the best!
So good, right? I love leftovers!
A bar in my university town served stew on St. Patrick’s Day too. I opted out and had post-bar falafels and hummus with pita instead. The stew was left on a table somewhere and I didn’t trust that no one had puked in it lol.
I do love beef stew though – this one looks similar to mine except I add potatoes to mine too!
Oh man, you’ve got me craving falafels now…Although I loved the ones where you got shawarma meat WITH chips in it.
I totally omitted the potatoes to call it paleo. :p
I love everything about this dish, like everything. It’s so legit!
Cheers, mate!
Great recipe. In one place at the beginning you say zero carbs but in the macros you say 3 carbs. I’m confused. Also, how much is a serving? One cup? One and a quarter cup? This is scrumptious
Hahah I like your parties 🙂 “They remixed ‘K Pop’ into David Guetta and served prawn cracker cocktails.” — LOL i would go to there, tequila and all 🙂 This stew looks amazing, and now that I’ve been staring at the photos for the last 5 mins, it’s exactly what I’m wanting for dinner
I AM MESSAGING you right now.