Keto Beef Stew

Making Keto Beef Stew is a breeze with just a few subtle adjustments. The outcome is still an incredibly smooth and satisfying meal. To make up for the absence of a thickening agent, the stew is reduced to create a hearty and flavorsome dish. This dish is the perfect solution to any cold winter evenings, ensuring you feel wonderfully cozy.

Do you want to create a variety of delectable keto comfort foods? Create a delicious plate that includes cauliflower mac and cheese and creamed spinach. To complete the meal, try one of my easy-to-make Keto desserts.

Keto Beef Stew Ingredients

  • 2 lb. beef chuck roast, cut into 1″ pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil 
  • 8 oz. Baby Bella mushrooms, sliced
  • 1 small onion, chopped
  • 1 medium carrot, peeled and cut into rounds
  • 2 stalks of celery, sliced
  • 3 cloves garlic, minced
  • 1 tbsp. tomato paste
  • 6 cups low-sodium beef broth
  • 1 tsp. fresh thyme leaves
  • 1 tsp. freshly chopped rosemary 

Nutrition Information Per Serving (Serves 6)

  • Calories 300
  • Fat 13g
  • Sodium 1103 mg
  • Carbohydrates 7g Including:
  • Fiber 2g
  • Sugar 4 g
  • Protein 39g


  1. Pat beef dry with paper towels and season well with salt and pepper. 
  2. In a large pot over medium heat, heat oil.
  3. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side.
  4. Remove from pot and repeat with remaining beef, adding more oil as necessary. 
  5. In the same pot, add mushrooms and cook until golden and crispy, 5 minutes.
  6. Add onion, carrots, and celery and cook until soft, 5 minutes.
  7. Add garlic and cook until fragrant, 1 minute more.
  8. Add tomato paste and stir to coat vegetables. 
  9. Add broth, thyme, rosemary, and beef to the pot and season with salt and pepper.
  10. Bring to a boil and reduce heat to a simmer.
  11. Simmer until beef is tender, 50 minutes to an hour.

Enjoy this Keto Beef Stew!

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