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Warm up with this Low Carb Beef Stew, featuring tender beef and hearty vegetables in a rich, savory broth. This comforting, keto-friendly, and gluten-free stew is perfect for cozy nights. It offers Instant Pot, Slow Cooker, and Stovetop options, making it an easy, delicious dinner for any low-carb diet.
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Low Carb Beef Stew with Instant Pot, Slow Cooker, & Stovetop Options - Comfort in Every Bite!
Hey there, fellow soup and stew lovers! If you know me, you know I am absolutely obsessed with soups and stews. Growing up in sunny San Diego, I didn’t have many chances to indulge in my love for a big, comforting bowl of something hot and delicious. But believe me, if the temperature ever dipped below 70 degrees or the sky hinted at the rain, you could bet your bottom dollar that I’d be lighting a fire, whipping up some hot chocolate, and setting a big pot of rich, creamy soup or a hearty stew on the stove. My kids knew those were the magic words—"Mom, it’s cold!" meant stew time!
When we moved to Washington, I immediately fell in love with one of its best-kept secrets: SOUP WEATHER, my friends! I’m talking about 8 glorious months where it’s perfectly acceptable to have a big, bubbling Dutch oven of soup or stew on the stove. There’s just something about the aroma of a hearty stew simmering away that fills the house with warmth and coziness. It makes my heart happy.
The Mr. shares my love of a good stew, although he does love his potatoes and likes to complain when he has to swap them out for my low-carb lifestyle. Enter rutabaga—my secret weapon to replacing potatoes in this Low Carb Beef Stew! When he first heard I was using rutabaga, he was skeptical, to say the least. But once he tasted it? Boom! He was sold. Shocked at how good it was, he even enjoyed it when I tried swapping in turnips or radishes. Victory!
I love making this stew in the Instant Pot because it gets everything tender and flavorful in no time. But I know not everyone has an Instant Pot, so I made sure to include slow cooker and stovetop versions, too! Whether you like to set it and forget it before work or prefer the slow, comforting simmer on the stove, I’ve got you covered. All three methods result in the same delicious, rich, and comforting beef stew; it just depends on which way makes your life easier!
And here’s a little bonus tip: this stew freezes beautifully! I often make a full batch, even when it’s just the two of us. I portion it out into quart containers, pop them in the freezer, and boom—dinner is done for another night! Because, as my hubby likes to say, “Work smarter, not harder,” right?
So, what are you waiting for? Pick your cooking method and get ready to fill your home with the mouthwatering aroma of this Low Carb Beef Stew. It’s the perfect way to cozy up on a rainy day or whenever you’re in the mood for a comforting, low-carb bowl of deliciousness!
Enjoy, and don’t forget to save those leftovers! 😋
If you enjoy a good hearty stew, don't stop at this; try this Low Carb Pork Stew, Creamy Low Carb Turkey Stew, Easy Crockpot Chicken Stew, or get a little fancy with this Keto Brazilian Shrimp Stew!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
Why You'll Love This This Low Carb Beef Stew Recipe
- Ultimate Comfort Food, Low Carb Style: This hearty beef stew is the ultimate comfort food with all the rich, savory flavors you love, but without the carbs! With tender chunks of beef, perfectly cooked veggies, and a rich, flavorful broth, you get all the satisfaction of a classic stew without any of the guilt.
- Versatile Cooking Options: Whether you love the convenience of an Instant Pot, the slow-cooked depth of flavor from a Crock-Pot, or the tried-and-true stovetop method, this recipe has you covered. No matter your preferred cooking style, you can whip up a delicious, low-carb stew that fits your schedule and needs.
- Meal Prep and Freezer Friendly: This stew is perfect for meal prep and tastes even better the next day! Make a big batch and freeze it in portions for easy, comforting meals whenever needed. It’s a great way to cook once and eat multiple times, saving you time and effort on busy weeknights.
In This Post
🥘Low Carb Beef Stew Ingredients
These are the ingredients necessary to make this Low Carb Beef Stew.
- Stew Beef: You can grab the stew beef available and cut it into bite-sized pieces, or buy a beef roast and cut it yourself.
- Red Wine: I like to use a nice hearty burgundy or cabernet sauvignon.
- Italian Seasoning: This recipe was created using this homemade seasoning blend, so I highly suggest making it.
- Xanthan Gum: This helps to thicken the broth, turning it from beef and vegetable soup to a hearty, thick stew.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
Helpful Hint: 💡 To really bring out the flavors, let your seasoned beef sit at room temperature for about 30 minutes before browning it. This not only enhances the searing process, creating a beautifully caramelized crust but also helps the beef cook more evenly. A well-seared beef layer adds an incredible depth of flavor to your stew!
Substitutions
- Red Wine: If you don't have or wish to use red wine, you can substitute an additional cup of beef broth.
- Carrots: This ingredient is optional, so you can omit them or substitute a lower-carb vegetable like bell peppers or green beans.
- Xanthan Gum: This is used to thicken the stew. You can omit it if you don't have it or don't mind more of a soup. You can also use a different thickening agent. Just be aware of the carbs.
Customization and Serving Suggestions
Customization Ideas:
- Add More Veggies: Boost the nutrition and flavor of your stew by adding more low-carb vegetables. Chopped green beans, spinach, bell peppers, or zucchini would make great additions without significantly increasing the carb count.
- Make It Spicy: If you like a bit of heat, add some diced jalapeños, red pepper flakes, or a splash of hot sauce while cooking. You could also add a teaspoon of smoked paprika for a smoky kick.
- Herb Variations: Use different herbs to customize the flavor profile. Fresh rosemary, thyme, or bay leaves can add a nice depth of flavor to the stew. You can also experiment with a dash of Worcestershire sauce for an umami boost.
- Creamy Version: For a creamy twist, stir in a few tablespoons of heavy cream or a dollop of sour cream at the end of cooking. This will make the stew even richer and perfect for those who love creamy soups and stews.
- Add a Cheesy Touch: If you’re a cheese lover, sprinkle some shredded cheddar or Parmesan cheese on top of the stew just before serving. It adds a comforting, cheesy layer to the dish.
Serving Suggestions:
- Keto Dinner Rolls: Serve this hearty stew with a side of Keto Dinner Rolls to soak up the rich, savory broth. They add a comforting, bread-like component without the carbs!
- Cauliflower Mash: Pair the stew with some creamy Roasted Garlic Mashed Cauliflower for a filling, low-carb alternative to mashed potatoes. This combination will make the meal extra hearty and satisfying.
- Simple Green Salad: A fresh, crisp salad with a light vinaigrette can complement the stew's rich flavors. Try a mix of greens, cucumbers, and cherry tomatoes to balance the meal.
🍽Equipment Needed
This is the equipment you will need to make Low Carb Beef Stew.
- measuring cups and spoons
- 6 quart Instant Pot
- large cast iron skillet
- slow cooker
- Dutch oven
- Wooden Spoon
- Whisk
Storage and Reheating
Refrigerator Storage:
Cool Completely: Allow the beef stew to cool completely to room temperature before storing it. This helps maintain the texture and flavor.
Store in Airtight Containers: Transfer the stew to airtight containers. You can portion it into individual servings or store it in a larger container. If storing in a large pot, make sure it's covered tightly.
Refrigerate: Place the containers in the refrigerator. The stew can be stored there for up to 4 to 5 days.
Freezer Storage:
Cool Completely: As with refrigeration, make sure the stew has cooled completely before freezing to prevent ice crystals from forming, which can affect texture.
Portion for Easy Use: Portion the stew into freezer-safe containers or heavy-duty freezer bags for convenience. This way, you can take out only as much as you need.
Label and Freeze: Label the containers or bags with the date and contents. Store in the freezer for up to 3 months for the best quality.
Thaw Properly: To thaw, transfer the stew to the refrigerator and let it thaw overnight. For a quicker option, use the defrost setting on your microwave.
Reheating Instructions:
- On the Stovetop:
- Place the stew in a pot and reheat over medium heat, stirring occasionally, until heated through. If the stew has thickened too much during storage, add a bit of beef broth or water to reach your desired consistency.
- This method works well whether the stew is coming straight from the refrigerator or after being thawed from frozen.
- In the Microwave:
- Transfer a portion of the stew to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters.
- Reheat on medium power in 1 to 2-minute intervals, stirring between intervals until heated through. If reheating from frozen, use the defrost setting first and then heat normally.
- In the Instant Pot (for refrigerated stew):
- If you want to use the Instant Pot, transfer the stew back to the pot and use the "Sauté" function to reheat. Stir occasionally until warmed through. This method is great for maintaining the texture and flavor.
- In the Slow Cooker (for larger portions):
- If reheating a large amount, you can use a slow cooker on the “Low” setting for 2-3 hours, stirring occasionally, until the stew is heated through.
Helpful Tips for Reheating:
- Add Liquid as Needed: The stew might have thickened a bit when reheating. Add a splash of beef broth or water to loosen it up if needed.
- Adjust Seasonings: After reheating, taste the stew and adjust the seasoning if necessary. Sometimes, the flavors may mellow out a bit after being stored.
💭Top tip
Most stew beef comes in large chunks, which can result in uneven cooking. For a more tender and consistent stew, cut the beef down into 1-inch (or smaller) bite-sized pieces and remove any tough bits or gristle. Even better, buy a whole cut like chuck, chuck roast, shoulder, chuck eye roast, or bottom sirloin flap and cut it yourself. This way, you can control the size and ensure each piece is tender and cooked perfectly!
FAQ about Low Carb Beef Stew
The best cuts of beef for stew are tougher cuts that become tender and flavorful when slow-cooked, like chuck roast, chuck eye roast, shoulder, and bottom sirloin flap. These cuts have a good balance of fat and collagen, which breaks down over long cooking times, resulting in tender and juicy beef. While store-bought stew meat is often made from these cuts, it can also include end bits from various cuts, which may contain more fat, gristle, and chewy bits. For more consistent and higher-quality results, consider buying a whole roast and cutting it into bite-sized pieces yourself.
This low-carb beef stew is made without potatoes, flour, or other high-carb thickeners commonly found in traditional beef stew recipes. Instead, we use low-carb vegetables like rutabaga and thickening agents like xanthan gum to create a hearty, comforting stew that’s perfect for low-carb, keto, and gluten-free diets.
In this recipe, we use rutabaga, turnips, or radishes instead of potatoes to keep it low-carb. These vegetables mimic the texture of potatoes while keeping the carb count low. For added variety, you can also use other low-carb veggies like cauliflower, zucchini, or green beans. The stew is highly customizable, so feel free to mix and match according to your taste.
More Delicious Comfort Food Recipes...
Low Carb Beef Stew
Equipment
Ingredients
- 3 lbs stew beef cut into 1-inch cubes
- 3 tsp pink salt or to taste
- 1 1/2 tsp fresh cracked black pepper or to taste
- 2 tbsp olive oil or bacon fat if available
- 3 stalks celery diced
- 1 medium onion diced (can substitute 1 tbsp of onion powder to lower carbs)
- 2 large carrots diced (can omit to lower carbs)
- 3 cloves garlic minced
- 1 lb rutabaga peeled and chopped (can use turnips or radish to lower carbs)
- 8 ounces cremini mushrooms sliced
- 1 tbsp Italian seasoning
- 1 cup red wine *see Notes
- 4 cups beef bone broth
- 1 tsp xanthan gum
- 1/4 cup fresh flat-leaf parsley chopped
Instructions
For the Instant Pot
- Pat the beef dry and season with the salt and pepper.
- Heat 2 tablespoons of the olive oil (or bacon fat) in the Instant Pot on sauté.
- Place 1/3 of the stew beef in to sear.
- Let the beef sear on all sides.
- Remove meat with a slotted spoon and place a bowl.
- Repeat with another 1/3 of the beef, and then the final 1/3.
- Add the remaining olive oil (or bacon fat) to the pot.
- Add the celery and the onion and sauté until it begins to soften, about 3 minutes.
- Add the garlic and cook for an additional 1 to 2 minutes.
- Add the red wine and stir with a wooden spoon, making sure to scrape up any browned bits that might be on the bottom of the pot.
- Return all of the beef to the pot, add the remaining ingredients except for the xanthan gum and parsley. Stir to combine.
- Close the lid and steam valve on the Instant Pot.
- Cook on high pressure for 35 minutes.
- Allow the pressure to release naturally for 10 minutes before doing a quick release.
- Set the Instant Pot to sauté and whisk in the xanthan gum.
- Continue to stir until the stew begins to thicken.
- Turn off the Instant Pot.
- Taste and add salt and pepper as needed and stir in chopped parsley.
For the Slow Cooker
- Follow steps 1-5 as above, but use a large skillet over medium-high heat.
- Add the red wine to the skillet to deglaze, then transfer everything to a 6-quart slow cooker.
- Add the remaining ingredients (except parsley) and stir to combine.
- Cover and cook on low heat for 6 to 8 hours.
- Stir in the parsley before serving.
For the Stove Top
- Follow steps 1-5 as above, but use a large Dutch oven over medium-high heat.
- Add the red wine to deglaze the Dutch oven, then return all the beef to the pot.
- Add the beef broth and Italian seasoning, stir, and bring to a boil. Reduce to a simmer, cover, and cook for 1 1/2 hours, or until the beef is tender.
- Add the remaining ingredients, except for the xanthan gum and parsley. Cover and simmer for an additional 35 to 45 minutes, or until the veggies are fork-tender.
- Remove the lid, bring the stew to a slow boil, and whisk in the xanthan gum. Stir until the broth begins to thicken.
- Remove from the heat and stir in the parsley before serving.
Notes
- Most stew beef comes in large chunks, so I recommend cutting them down into 1-inch (or smaller) bite-sized pieces. For more tender beef, consider buying chuck, chuck roast or shoulder, chuck eye roast, or bottom sirloin flap and cutting it yourself.
- Try to allow the beef to sit at room temperature for 30 minutes after seasoning with salt and pepper if you have the time.
- If you have bacon fat, I highly recommend using it instead of olive oil. I always have a jar of it in my fridge for dishes like this.
- I love a hearty Burgundy or Cabernet Sauvignon for this stew, but when in doubt, choose a wine you enjoy drinking.
- If you prefer to omit the wine, use an additional cup of beef broth.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Jennifer Boettinger
This recipe was delicious. Made it exactly as is. We had been missing beef stew since trying to have a low carb life style. This was exactly what we have been looking for.