Keto Beef Stew

Amanda Chasten
by Amanda Chasten
4 people
2 hr 40 min
<Picture of Finished Beef Stew>

This low carb keto beef stew recipe is not just for those on the Ketogenic diet. It’s healthy, easy and so flavorful and will please anyone who is searching for a comforting and filling meal.

Looking for a nutritious yet hearty, filling and hot meal? Look no further than this Keto Beef Stew! I used to be intimidated about making beef stew because I was afraid the beef would be dry or tough. The secret is to cook the meat LOW and SLOW. That’s it – if you have patience, you will be able to make a really good beef stew. The other amazing thing about beef stew is that stew meat is relatively cheap, and if you cook it right it’s just as good as filet mignon! Not only is this keto beef stew delicious, but it’s a great way to make sure you eat your veggies! In the dead of winter a salad is probably the last thing you want to eat but it’s still just as important to fit vegetables into your diet. Think of this beef stew as a warm salad with lots of veggies and protein. Delicious!

I didn’t even intend for this dish to be keto – and truly this is the best type of keto or low carb meal. Meals that are naturally low carb are the best, because you don’t leave the table hungry as you’re not skimping on ingredients. This easy Keto Beef Stew has tons of protein and is packed with veggies and fresh herbs, bringing you a balanced and flavorful meal. Want to round it out with a grain/starch? Add a baked potato, rice, or some crusty sourdough bread on the side for a lunch or dinner that will truly fill you up and leave you energized.

<Picture of Finished Beef Stew>
Grocery List (ingredients)

  • Beef Stew Meat – this can be found in the beef section of the grocery store. It is usually sold in 1 lb packages and the beef is already cut into chunks. If you don’t quite know what to look for, ask the butcher working at the store.
  • Carrots, Celery and Onion – the veggie elements of the dish
  • Fresh herbs – I used parsley and thyme, but you can substitute with your favorite fresh herbs. Sage and oregano would also taste great.
  • Garlic – adds amazing flavor
  • Chicken Broth – helps add moisture and really helps the flavors of the veggies and beef marinate and come together
  • Dry Red Wine – buy a cheap wine! When cooking, wine doesn’t have to be expensive to add flavor complexity
  • Pinch of salt and pepper
  • Olive oil – for cooking and caramelizing the beef and vegetables

What is the secret to tender beef stew?

Don’t skimp on time when making this recipe by cranking up the oven! The secret to tender beef is cooking it low and slow. In this recipe, we cook the beef at 300 degrees F for 2.5 hours, and it comes out so tender. This is one of those recipes that you can stick in the oven and forget about for a few hours. But don’t make it at 7pm expecting to have it ready in time for dinner by cranking up the oven – time and temperature are really important when cooking meat that comes out juicy, soft and tender.

<Picture of Finished Beef Stew>
Recipe details
  • 4  people
  • Prep time: 10 Minutes Cook time: 150 Minutes Total time: 2 hr 40 min
Show Nutrition Info
Hide Nutrition Info

  • 1 lb beef stew meat cut into chunks
  • 2 whole carrots
  • 1 onion
  • 2 celery stalks
  • 3 cloves garlic
  • 3 cups chicken broth
  • 1/4 cup parsley chopped
  • 4 sprigs thyme or oregano stemmed and chopped
  • 1/4 cup dry red wine optional
  • pinch salt
  • pinch pepper
  • 2 tbsp olive oil

Dice carrots, onion, celery, parsley, and thyme.
Mince garlic cloves.
Preheat oven to 300.
Heat 1 tbsp olive oil in a dutch oven over medium heat.
Add meat to dutch oven when olive oil shimmers. Brown for 2-3 minutes – the goal here is to caramelize the meat to add flavor, not to cook through.
Remove meat from dutch oven and set aside on a plate or bowl.
Heat 1 tbs olive oil in dutch oven. Note – there will be some residue from the meat. Leave this in the dutch oven, as it adds flavor!
Add onions, carrots and celery.
Cook 5-7 minutes, stirring occasionally.
Add minced garlic and cook 1 min.
Add chicken broth and herbs.
Add meat back into the dutch oven.
Add salt, pepper, and wine (if using).
Place lid on dutch oven and place in oven.
Bake for 2.5 hours, or until meat is tender. The meat should fall apart when you bite into it. Reduce heat to 285 and cook another 30 minutes if not tender enough after 2.5 hours
  • If you don’t have a dutch oven, this recipe can be made using a slow cooker on high (or using an Instant Pot on slow cooker mode).
  • Serve over rice or with a baked potato if you are looking for an even more hearty meal.
Amanda Chasten
Want more details about this and other recipes? Check out more here!
  • Looks good, going to give it a try. Feeding nine adults. In my group, will fiddle with recipe to make enough. They adore garlic mashed potatoes, and this will make them happy. Probably toss in some mushrooms towards the end. Can't wait! Thanks for sharing.