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Bowl of low carb beef stew next to the pot of stew and some low carb biscuits.
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Low Carb Beef Stew

Melt in your mouth beef, loaded with veggies and packed with flavour, this Low Carb Beef Stew is made in one pot, one afternoon, and is one tasty dish!
Course Main Course
Cuisine Canadian
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Servings 6 servings
Calories 533kcal
Author Aleta

Ingredients

  • 2 lbs chuck roast or round roast
  • 2 tbsp avocado oil
  • 1 medium onion
  • 3-4 stalks celery
  • 1 medium carrot
  • 1 large turnip
  • 3 cloves garlic
  • 1 ¼ tsp sea salt
  • 1 ¼ tsp ground black pepper
  • 1 tsp dried thyme
  • 1 tbsp worcestershire
  • 2 tbsp organic tomato paste
  • 1 x 14 oz can organic diced tomatoes
  • ¼ cup red wine vinegar
  • 4 cups organic low sodium beef broth

Thickening

Instructions

Equipment Needed

  • Cutting board & Knife
  • 6 quart dutch oven or oven and stove top safe pot
  • Wooden spoon

Directions

  • Heat the oven to 300°. Grab an oven and stove top safe soup pot and heat it on medium high heat with 2 tbsp avocado oil. Take the beef and chop it into 1-2" pieces and then toss it with 1/4 tsp sea salt and 1/4 tsp black pepper.
  • Sear the beef on both sides in batches so that the bottom of the pot is not over crowded; Let the pot heat back up in between batches. Remove the beef and set aside for now.
  • While the beef is searing, get the veggies chopped! Dice the onion, chop the celery, peel and slice the carrots, peel and chop the turnip into 1" cubes and then peel the garlic and either press it through a garlic press or mince it finely.
  • Once all of the beef has been removed from the pot and it is hot once again, add the celery and onion, reduce the heat to medium and then cook until the onion is translucent. Stir in the garlic, remaining sea salt and black pepper, dried thyme, carrots and turnip. Continue to stir for a couple of minutes until the garlic and thyme becomes aromatic.
  • Pour in 1 cup beef stock and, using a wooden spoon, scrape all of the little bits from the bottom of the pot. Add the worcestershire, tomato paste, diced tomatoes, red wine vinegar, beef and stir well to combine. Pour in the remaining 3 cups of beef broth, stir, and then bring the keto beef stew up to a boil.
  • When the stew has boiled for a minute or two, place the lid on top of the pot and place the whole thing in the oven; bake for 3 hours.

To thicken

  • Combine the olive oil and xanthan gum in a little bowl and mix well, then, while stirring the stew, slowly pour the xanthan gum mixture into the stew to thicken. Continue to stir for a minute or two to ensure the xanthan gum is evenly incorporated. Divide into 6 portions and serve hot with Low Carb Biscuits!

Notes

Expert Tips

  1. I like to use a cast iron dutch oven for this keto beef stew because they are oven and stove top safe!
  2. If you would like to make this dish lower in carbs, you could remove some of the higher carb ingredients. See the post above, in the Ingredient section, for more details.
  3. Slowly pour the xanthan gum / olive oil mixture into the keto beef stew while continuously mixing to avoid the xanthan gum from clumping.
 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct fibre ( 2g ) from the total carbs to get 5.9 g net carbs per bowl if 1 whole recipe was divided 6 bowls.

Nutrition

Serving: 1bowl | Calories: 533kcal | Carbohydrates: 7.9g | Protein: 47.9g | Fat: 34.2g | Sodium: 996mg | Fiber: 2g | Net Carbs: 5.9g