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This keto beef stew takes a beloved comfort food and makes it friendly for low-carb diets by simply focusing on rich flavors and careful reduction instead of thickening with flour or potatoes. Perfect for chilly evenings, it transforms humble ingredients into a hearty meal that warms from the inside out.
I first tried making this stew when I was craving all the cozy flavors of a classic beef stew without the carbs. Since then it has become a go-to dish during the winter, especially when I want something that fills you up and still fits my keto lifestyle.
Ingredients
- Beef chuck roast: cut into pieces full of connective tissue and fat to become tender and flavorful after cooking for an hour
- Baby bella mushrooms: add bulk and a deep, earthy flavor that complements the meat
- Onion, carrot and celery: a classic mirepoix trio that builds the savory foundation of the stew choose firm veggies with no blemishes
- Garlic cloves: for aromatic warmth and depth
- Tomato paste: intensifies umami look for a paste with a deep red color indicating richness
- Low sodium beef broth: it controls salt levels better homemade broth works even better if you have it
- Fresh thyme and rosemary: fresh herbs bring brightness and a comforting herbal aroma
Step-by-Step Instructions
- Sear the Beef:
- Pat your beef dry with paper towels to ensure a good sear. Season generously with salt and pepper on all sides. Heat olive oil in a large heavy-bottomed pot over medium heat. In batches to avoid overcrowding, sear the beef pieces until each side is golden brown, about three minutes per side. Remove beef to a plate and repeat with the remaining pieces. Add more oil if needed.
- Cook the Vegetables:
- In the same pot, add the sliced mushrooms and cook, stirring occasionally, until golden and crispy, around five minutes. Then add the chopped onion, carrot, and celery. Cook this mixture for another five minutes until softened. Add the minced garlic and cook just until fragrant, about one minute. Stir in the tomato paste and coat the vegetables thoroughly, letting it cook for a minute more to deepen the flavor.
- Simmer the Stew:
- Pour in the beef broth along with the fresh thyme and rosemary. Return the seared beef to the pot. Season with about half a teaspoon of salt and some freshly ground black pepper. Bring everything to a boil, then reduce heat to low and simmer gently. Cook uncovered for fifty minutes to an hour, stirring occasionally, until the beef is tender and the liquid has reduced to a rich stew.
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One of my favorite ingredients here is the baby bella mushrooms. They soak up all the beefy juices and add a satisfying meaty texture that I love. Cooking this stew always reminds me of cold winter nights at my grandmother’s house, where similar aromas filled the kitchen and made the whole family feel warm and cared for.
Storage Tips
Let the stew cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to four days. This stew also freezes beautifully, so portion it out into freezer bags or containers and thaw it overnight in the fridge for a quick meal.
Ingredient Substitutions
If you can’t find baby bella mushrooms, cremini or white button mushrooms will work fine though the flavor will be a little lighter. Fresh herbs can be swapped for dried but use about one third of the amount and add them earlier with the broth to let them infuse fully. If you prefer a different cut of beef, make sure it has good marbling and connective tissue such as chuck or brisket to stay tender over long cooking.
Serving Suggestions
This stew is hearty enough to serve on its own but pairs beautifully with keto mashed cauliflower for a comforting low-carb alternative to potatoes. Creamed Brussels sprouts or smashed broccoli also make great sides for adding some green vegetables without the carbs. Garnish with extra fresh herbs for a pop of color and freshness.
Cultural Context
Beef stew is a classic dish in many cuisines, often customized by the region’s available vegetables and herbs. This version adopts the French-inspired mirepoix as its flavor base combined with traditional slow-simmered beef. Making it keto-friendly while keeping its soul is about embracing slow cooking to concentrate flavors instead of using thickening agents.
Commonly Asked Questions
- → What cut of beef works best for this stew?
Beef chuck roast is ideal because its rich fat and connective tissue break down during slow cooking, producing tender, flavorful meat.
- → Why use tomato paste in the stew?
Tomato paste offers concentrated umami and caramelized depth, enriching the stew's flavor and adding a warm, inviting color.
- → How do the mushrooms contribute to the dish?
Baby bella mushrooms add a meaty texture and earthiness that bulk up the stew, complementing the beef's richness.
- → Can I prepare the stew ahead of time?
Yes. After cooling to room temperature, store in an airtight container in the fridge for up to four days. Flavors often deepen after resting.
- → What sides pair well with this dish?
Low-carb options like cauliflower mashed potatoes, creamed Brussels sprouts, or smashed broccoli make excellent, complementary sides.
- → How is the stew thickened without starches?
The broth is reduced through slow simmering, naturally concentrating flavors and thickening the liquid without added starch thickening agents.