Go Back
–+ servings
CLoseup of a white bowl full of low carb beef stew. You can see the tender beef chunks, vegetables, and rich broth.

Low Carb Beef Stew

Warm up with this Low Carb Beef Stew, featuring tender beef and hearty vegetables in a rich, savory broth. Perfect for cozy nights, this comforting stew offers Instant Pot, Slow Cooker, and Stovetop options, making it an easy, delicious dinner for any low-carb diet.
5 from 1 vote
Print Recipe Pin Recipe
Add to Collection Add to Shopping List
Prep Time 15 minutes
Cook Time 35 minutes
Inactive 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 8
Calories 359 kcal

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

Calories: 359kcalCarbohydrates: 12gProtein: 44gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 105mgSodium: 1058mgPotassium: 1026mgFiber: 3gSugar: 5gVitamin A: 3247IUVitamin C: 20mgCalcium: 94mgIron: 4mg
Keyword american, beef, dinner, easy, easy recipes, gluten-free, Instant Pot, Keto, keto recipes, kid friendly, Low Carb, main dish, One Pot, slow cooker, stew
Tried this recipe?Let us know how it was!