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Keto Beef Stew

Keto beef stew made with tender beef chuck and a thick, dark gravy simmered until the meat is fork-soft. This low-carb version swaps potatoes for radishes, plus mushrooms and celery for hearty texture.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2.5 lb beef chuck, cut into 1 1/2-inch cubes Keep cubes uniform so they cook evenly.
Seasonings
  • 1.5 tsp salt
  • 0.5 tsp black pepper
Cooking oil
  • 2 tbsp avocado oil Use for browning the beef.
Aromatics
  • 0.5 onion, diced
  • 3 cloves garlic, minced Mince finely to distribute flavor.
  • 1 tbsp tomato paste
Stew base
  • 4 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
Low-carb vegetables
  • 1 lb radishes, halved Halve so they simmer tender but keep shape.
  • 8 oz cremini mushrooms, quartered
  • 2 celery stalks, sliced
Thickener & finish
  • 0.5 tsp xanthan gum Add while whisking to prevent lumps.
  • 2 tbsp fresh parsley, chopped Finish with fresh herbs for brightness.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef cubes with salt and black pepper, then heat the avocado oil in a Dutch oven over high heat until shimmering. Brown the beef in batches for color, transferring browned pieces to a plate as needed.
Build the flavor base
  1. Reduce heat to medium, add the diced onion, and cook for 3 minutes until softened. Add the minced garlic and tomato paste and cook for 1 minute, stirring to coat.
Simmer into tender stew
  1. Pour in the beef broth, then stir in the Worcestershire sauce, dried thyme, bay leaf, and the browned beef. Bring to a simmer, cover, and simmer for 1 1/2 hours until the beef is tender.
Cook the low-carb vegetables
  1. Add the halved radishes, quartered cremini mushrooms, and sliced celery to the pot. Simmer covered for 30-40 minutes, until the beef and radishes are tender and the vegetables soften.
Thicken the gravy
  1. While whisking continuously, sprinkle in the xanthan gum so it disperses evenly. Simmer for 2 minutes until the stew thickens to a glossy, gravy-like consistency.
Finish and serve
  1. Remove the bay leaf and top the stew with chopped fresh parsley right before serving. Stir gently so the parsley stays bright.

Notes

Pro tip: when browning, avoid crowding the pot—working in batches helps the beef develop deep color for a richer gravy. Store in the refrigerator up to 4 days in a covered container; rewarm gently on the stove. Freezing is not recommended because radishes can soften too much after thawing. For a dairy-free keto option, this stew already fits; if you want extra richness, swap Worcestershire for a gluten-free Worcestershire if needed.