Keto Slow Cooker Beef Stew

Name: Keto Slow Cooker Beef Stew
Total time: 270 min
Yield: 6 servings
Cuisine: Keto
Ingredients: 2 pounds beef chuck roast, cut into 1-inch cubes; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 4 cups beef broth; 1 (14.5 ounce) can diced tomatoes, undrained; 1 cup chopped celery; 1 cup chopped radishes (replaces potatoes, they soften beautifully); 1 cup chopped green beans; 1/2 cup chopped rutabaga (optional, for a slight potato-like texture); 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce (check for sugar-free if strict keto); 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup xanthan gum or glucomannan powder (for thickening, optional); Fresh parsley, chopped, for garnish

Hearty and comforting, this keto beef stew is packed with tender beef and low-carb vegetables, perfect for a cozy meal without the carbs.

✓ Keto-friendly 7 g net / serving

270 min 6 servings Involved ♥ Save recipe

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7 g

net carbs

35 g

protein

16 g

fat

320

kcal

Ingredients

2 pounds beef chuck roast, cut into 1-inch cubes

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

4 cups beef broth

1 (14.5 ounce) can diced tomatoes, undrained

1 cup chopped celery

1 cup chopped radishes (replaces potatoes, they soften beautifully)

1 cup chopped green beans

1/2 cup chopped rutabaga (optional, for a slight potato-like texture)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce (check for sugar-free if strict keto)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup xanthan gum or glucomannan powder (for thickening, optional)

Fresh parsley, chopped, for garnish

Method

Pat the beef cubes dry with paper towels. Season generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches on all sides, about 2-3 minutes per batch. Do not overcrowd the pan.

Transfer the browned beef to a 6-quart (or larger) slow cooker.

Add the chopped onion and minced garlic to the same skillet and sauté until softened, about 3-5 minutes. Add to the slow cooker.

Stir in the beef broth, diced tomatoes, celery, radishes, green beans, rutabaga (if using), tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper into the slow cooker.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender.

If you prefer a thicker stew, whisk the xanthan gum or glucomannan powder into a small amount of the hot broth from the stew until smooth, then stir it back into the slow cooker during the last 30 minutes of cooking. Stir well to combine.

Taste and adjust seasonings as needed.

Ladle into bowls and garnish with fresh chopped parsley before serving.

Estimated values per serving. Not medical advice.