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Amazing Low Carb Beef Stew (Gluten-free, Keto, Whole30)

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A rich tasting low carb beef stew featuring meltingly tender beef chuck and perfectly cooked vegetables. You’ll never believe this is a low carb stew recipe. Your ketogenic diet just got better.

Low carb beef stew recipe - a better and heartier version of vegetable beef soup. Suitable for Low carb, Keto, Atkins, THM and Paleo Diets. Whole30 compliant.

I’m a big fan of stew. Place a steaming bowl of this comfort food fave in front of me and watch it disappear. I’m an equal opportunity stew eater, fabulously happy with any good bowl of Thai or Indian coconut milk curry, New Mexico green chili verde, carne guisada, Moroccan chicken tagine, Cioppino, chowder, chili, and my favorite – good old American beef stew.

Traditional Beef Stew

Most traditional American style beef stews are thickened with flour or cornstarch and are often overly-thick and gloppy. Except for celery, traditional stew vegetables are starchy and sweet: potatoes, carrots, parsnips, onions, and peas. Root vegetables feature heavily which is why we see stew recipes in the Fall.

Low Carb Beef Stew

This Gluten-free stew recipe is perfect for those on a low carb ketogenic or Whole30 diet. Making beef stew without flour or thickeners reduces carbs while intensifying overall flavor. To make it truly low carb, choosing low carb vegetables is a must (see a complete list of low carb foods here). But properly cooking the stew is equally important. The ideal low carb stew should feature fork tender beef and tender (not mushy) vegetables in a meaty tasting broth.

Top-down view of a bowl of hearty vegetable beef stew with carrots, celery, celery root and pearl onions in a rich beef broth and topped with a sprig of fresh thyme.

Low Carb Vegetables for Beef Stew (keto beef stew)

The best low carb vegetables for beef stew are: celery, mushrooms, green beans, celery root, turnips, rutabaga, and radishes. Some people like to add zucchini and summer squash.

When making low carb beef stew:

  • choose low carb vegetables
  • replace potatoes with less starchy root vegetables
  • use onions and garlic judiciously
  • small amounts of colorful vegetables add visual appeal
  • add the vegetables at the last 40-60 minutes of cook time

Food should be appealing, so I include one medium (3 oz) carrot. “Rolling” the carrot while slicing, produces small irregular-shaped chips which provide a pop of color throughout. Green beans are a great sub for peas and add color and variation in shape. Replacing starchy potatoes with less starchy root vegetables like radish, turnip, rutabaga, and celery root (celeriac) is a great low carb trick. I used celery root in this stew recipe, that I cut to mimic the shape of potatoes.

TIP: To have the vegetables look and taste their best before serving, add them to the stew at the last 40 – 60 minutes of cooking. They will soften and cook-through but keep their integrity. To me, that’s the hallmark of a perfect low carb beef stew.

Low carb beef stew recipe - a better and heartier version of vegetable beef soup. Suitable for Low carb, Keto, Atkins, THM and Paleo Diets. Whole30 compliant.

How to Make Stew Meat Tender?

We’ve all experienced eating stews with tough chewy bites of beef and others where the beef was fall apart tender. Wanna to know how to make stew meat tender? Use the right cut of beef.

  • use a chuck roast (trim and cube it yourself)
  • let it come to room temperature for 30 mins. before cooking
  • brown well in batches
  • cover the pot with a lid and simmer in broth until fork-tender

BUY THE RIGHT CUT: I used to buy “stew meat” from the grocery store as a convenience. Then, I wondered why it was tough. Now, I buy a chuck roast or pot roast. It has the best beefy flavor, it’s affordable, and it becomes meltingly tender when cooked. It only takes a few minutes to trim off any excess fat and cut it into chunks.

DON’T SHOCK THE MEAT:Let the chuck come to temperature for at least 30 minutes before cooking. Searing cold meat shocks it, causing it to pull together and toughen. Mix a little oil into the beef pieces.

DON’T CROWD THE PAN: Brown the chuck in batches to ensure good caramelization on the exterior of the beef and in the bottom of the pan.

USE A LITTLE ACID AND THE RIGHT COOKING METHOD: Add a little acid in the form of wine or tomato paste to help lift the fond (brown bits) from the bottom of the pan. It also helps break down connective tissues in the meat. Add enough broth or stock to just cover the meat and simmer for 1 1/2 hours. Pierce with a fork to check for tenderness. When there is just slight resistance, it’s time to add the vegetables and gently simmer uncovered for 40 minutes to an hour more.

Gluten Free Low Carb Beef Stew is 6 net carbs per serving and yields 6 servings.

Low Carb Beef Stew (Gluten-free, Keto, Whole30)

Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 30 minutes
Servings: 6
Calories: 288kcal
A rich tasting low carb beef stew without potatoes featuring meltingly tender beef chuck and perfectly cooked vegetables. Your gluten-free ketogenic diet just got better.
Print Recipe

Ingredients

  • 1 1/4 pound trimmed beef chuck roast, cubed (1 inch)
  • 8 ounces whole mushrooms, quartered
  • 6 ounces celery root, peeled and cubed into 3/4 inch pieces (or sub turnips or radishes)
  • 4 ounces pearl onions, trimmed and peeled (or regular onion, large dice)
  • 2-3 ribs celery, sliced
  • 3 ounces carrot, roll-cut (or sliced)
  • 2 cloves garlic, sliced
  • 2 tbsp tomato paste
  • 2 tbsp olive oil, avocado oil, or bacon grease
  • 5 cups beef broth (I used Kettle and Fire bone broth)
  • 1 large bay leaf
  • 1/2 tsp dried thyme
  • salt and pepper to taste

Optional Flavorings to change it up:

  • marjoram, winter savory, oregano, summer savory, juniper berries, clove, orange peel, red wine, balsamic vinegar

Instructions

Preparation:

  • Remove the chuck roast from the refrigerator to come to temperature.  Quarter the mushrooms and set aside. Wash and chop the vegetables, including the garlic, putting them together in a bowl for later. Trim the excess fat off of the chuck roast (pot roast) and cut into 1-inch cubes. (I used 1 1/4 pounds of meat, but you may use more if you wish.) Thoroughly mix two teaspoons of oil into the beef.

Method:

  • Place a dutch oven or heavy bottomed pot on the stove over medium heat. When hot, add the rest of the oil and swirl to coat the bottom of the pot. Add the mushrooms and stir to coat. Do not disturb them for 2 minutes. Stir and let them cook for two minutes more. Remove the mushrooms from the pot and add them to the other vegetables.
  • Brown the beef in the pot in batches, adding more oil as needed. Place all of the beef into the pot and stir in the bay leaf, thyme, and tomato paste making sure to coat the beef. Let it cook for less than a minute, then slowly add 1 cup of broth while scraping up the browned bits from the bottom of the pot. Add the rest of the broth and bring the stew up to a simmer. Cover and reduce the heat to low-ish and simmer gently for 1 1/2 hours. 
  • Insert a fork into a piece of meat to check for tenderness, it should meet little to no resistence. If tough, let it cook another 20 minutes. When tender, add the vegetables and turn up the heat until it simmers. Turn down the heat and simmer uncovered for 40 minutes to an hour or until the vegetables and meat are tender. Add salt and pepper to taste.
  • Makes 11 cups with approximately 1 3/4 cups per serving. 

Notes

HIGH ALTITUDE INFORMATION: A reader said that it took 4 hours of cooking for her beef to get tender. She also said that the recipe was worth the time. 
ADDITIONAL NOTES: It's important to get nice color on the beef and in the bottom of the pot. The fond (browned bits on the bottom of the pan) should be dark in color (not black) and dry. This caramelization is what gives a nice depth of flavor to the stew. Other ways to add more flavor is by adding 1/2 cup of red wine after adding the tomato paste and letting it reduce by half, or adding 1 teaspoon of beef base, and also making sure that the broth is seasoned appropriately with salt and pepper. I find that adding more pepper makes the stew nice and savory.
Nutrition Facts
Low Carb Beef Stew (Gluten-free, Keto, Whole30)
Amount Per Serving
Calories 288 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Protein 20g 40%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 288kcal | Carbohydrates: 8g | Protein: 20g | Fat: 20g | Fiber: 2g

Low carb pot roast with vegetables in gravy served on cauliflower mash. keto, LCHF

Low Carb Pot Roast

green chile pork stew

New Mexico Green Chile Pork Stew (Green Chile Stew or Chili Verde)

Low carb beef stew recipe - a better and heartier version of vegetable beef soup. Suitable for Low carb, Keto, Atkins, THM and Paleo Diets. Whole30 compliant.
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  1. The way I sliced, rested and fried the beef, stew was totally soft and edible after about 30 minutes. Maybe it depends on the cut, or that I rested it after slicing. Sucks that it took 4 hours for some people :(

    Reply

      • Just made it out of leftovers beef and celery because I didn’t know what else to do. It is amazing! I missed this flavor so much! I accidentally added too much English pepper (allspice) but it disappeared after tomato paste :) I will definitely serve it to the group when we camping in July. Thank you for perfect fuel.

        Reply

  6. I just served this to my wife and she said “ugh hate potatoes in stew!” I told her was celeriac and not potatoes. Her eyes lit up and had two bowls! She told me and I agree, this is the best stew I have ever tasted! Thank you for a wonderful recipe

    Reply

    • I’m so happy Jim. I love hearing about spouses and families loving the recipes readers make – and this recipe took some time! Thank you for coming back to share your story – two bowls, awesome! Have a nice weekend. -Kim

      Reply

    • Yes, Arien, you are correct. Carrots aren’t a starchy vegetable but they do contain quite a bit of natural sugars (starchy vegetables contain starch which converts to sugar in the body). It’s best to use them in very small amounts. Onions and garlic also contain a lot of natural sugars and I try to keep them at a level where they provide flavor, but not contribute too much sugar per serving. -Kim

      Reply

  8. Fantastic dish!! I added potatoes for my family and just picked them out… Great, deep flavor (I added 1/2 cup red wine). Definitely adding to rotation! Thanks (just realized after reading reviews that I forgot the garlic! But it was still a 10!!) I also made myself cauliflower mash, DELISH was to sop up the yummy broth!

    Reply

  9. I used grass fed beef for stew.
    Totally delicious flavor was better than many restaurants I’ve tried.
    Thank you for sharing. I did used 1/4 red wine. The tenderness on the meat was absolute. Cooking time 2hrs. Total.

    Reply

  10. I made this KETO beef stew for the 1st time yesterday. It was worth the 3 hrs. prep. & cooking time. My family loved it!! I served it with my loaded cauliflower bake on the side. I’ll never use “stew beef” again. I didn’t have celery root (not sure if I’ve seen that when shopping), so I used celery hearts. I also used turnips, radishes, frozen green beans, mushrooms (which I browned with a lil ‘ onion). I added judiciously carrot strips for color. We are not wine drinkers, so I wasn’t sure if the red wine I bought was correct. Since it had 19gr carbs per 5oz. serving, I only used 3 TBSP. Is there a recommended wine to use? Also…I take a long time to get n2 ketosis. Does this recipe have a serving size that can be provided?

    Reply

    • I’m glad you and your family loved the recipe, Carmen! I use cabernet because it is a dry wine. I don’t know if you live in the US or not, but I like to get the $3 Buck Chuck at Trader Joes. I am not a wine drinker, so I don’t really care how it tastes. Barefoot Cabernet Sauvignon has 2.7 carbs per 4 ounce (or 1/2 cup) serving. I have a feeling that your wine was counting the sugars of the grapes before the yeasts ate the sugars during the aging process. I like to use Fatsecret.com to find nutritional information on products. I hope this helps. -Kim

      Reply

  12. I am making this tonight for supper. I am wondering if i can follow recipe for instant pot, but shrink time to 35min like most stew recipes?

    Reply

    • I’m sorry I missed this Heather. You can made it in the instant pot and use the “stew” button. The only thing is that you will have to simmer down the liquid at the end since the instant pot makes liquid instead of concentrates liquid like an oven or stove recipe would. -Kim

      Reply

  13. This was simply delicious. I followed the recipe to the letter but I did add some fresh green beans. Also, I used a rutabaga in the stew and while my husband stuck his nose up in the air when I mentioned it, he ended up loving the Dish!! This is a definite keeper!!

    Reply

  14. Made this stew for dinner last night and my BF loved it! We are new to trying the low carb diet and this satisfied alot of what we felt we were missing! I used rutabaga and radishes (store was out of celery root)! Thanks for this amazingly delicious recipe

    Reply

  15. We loved this stew! We have just started a low carb diet a week ago and this stew hit everything we’ve been craving! Thank you for your delicious recipe!

    Reply

  16. Funny the recipe never stated when to add the garlic. I added after Browning beef. Hope it turns out alright. Wish me luck!

    Reply

  17. I loved this recipe except for some reason the mushrooms took on a bitter flavor. I’ve always loved mushrooms but in the stew they tasted strange. I added 1/2 cup of pinot noir and used turnips instead of celery root. Other than that I followed the recipe exactly and it had a really good flavor. I will definitely make this again.

    Reply

    • Hi Kelly. I’m glad you like the recipe. I wonder why the mushrooms turned bitter? I wonder if it was because of the turnips? I have found that I like rutabaga better than turnips in stews. They are a little sweeter and hold up better. Of course, celery root is my favorite, but not as affordable as rutabaga. Thanks for letting me know that you enjoy the recipe and telling me about the weird mushroom thing. Hmmm. Have a great week. -Kim

      Reply

    • Turnips are usually very bitter if not used in moderation. If you did fry mushrooms removing their moisture, they will soak the thinnest liquid out of the stew first, which sadly turned out to be turnip broth. I’m sorry it happened to you. It happened to me only once, because after this one mistake, I decided to stay away from turnips.

      Reply

    • Yes, Kristen, it can be made in a crock pot. Reduce the liquid ingredients in a pan on the stove before adding to the crock pot. This will ensure that the flavor doesn’t get diluted as the crockpot makes water during the cooking process. -Kim

      Reply

  19. I made this tonight for some comfort food after the polar vortex hit northern Ontario. It was honestly SO GOOD. Definitely being added to the recipe book. I didn’t have celery root so I added 2 medium turnips. End result was so yummy. Thank you for this!

    Reply

  20. We made the stew and it’s absolutely delicious. But on the nutritional label that you have posted there’s no serving size…

    Reply

  21. I’ve recently discovered your recipes and this is the 4th I’ve tried. The stew is truly amazing! I substituted regular onions for the pearl and I also added a turnip. The flavor of the stew was better than other regular Carb recipes I had tried in the past. You really understand flavor profiles and development of flavors. I added A teaspoon of Xanthum Gum at the end as a thickening agent. Brava LCM!

    Reply

    • Jenny, I am THRILLED that you like the recipe. Thank you so much for the nice compliment and for taking the time to comment. Have a great weekend. -Kim

      Reply

  22. This stew is incredible!
    I am new to low carb eating and have been searching for recipes.
    Wanted a stew, was drawn to this recipe because of text and the different ingredients.
    I have only eaten radishes raw. I decided to use them in my stew. Store had no pearl onions, so I used shallots.
    I was excited to trying something new and amazed at the taste of the stew, especially radishes.
    This will be my recipe for stew from this day forward.
    Never too old to learn something new!
    I am truly grateful for your posting of this recipe.
    Thank you.

    Reply

  23. This stew was perfect! I couldn’t wait to taste it and it did not disappoint. I used flat iron steak cut into pieces and let it stew for an hour. I added a beef bullion cube which I think may have added a bit too much salt (or either I did) but that was my fault. I have already stored this recipe to use later. Thank you!

    Reply

  24. Made this tonight! I was craving a low carb veggie and beef stew and this hit all the points! Great tips on the meat and seasonings. I even added some red wine for extra flavor. This was AMAZINGLY Tasty! I am looking forward to trying more of your recipes. THANK YOU!

    Reply

  25. This is fabulous! Better than regular beef stew. So rich & satisfying! I used rutabaga, radishes & carrots. Will add celeriac next time if I can find it.
    You are my favirite low carb “go to”.

    Reply

  26. Wow. This was great. I couldn’t find cerleriac so I used what I had. Radish, parsnip and turnip. It was so tasty!

    Reply

  27. We used the bones from several Cowboy Rib eyes we reverse seared in the smoker to make our own beef broth. Then used that in this stew. Best that we’ve ever had. Can’t tell it was low carb!!! Since there’s only 2 of us, Going to freeze the rest for a later lazy day!! Keep the recipes coming!!!

    Reply

  28. This was amazing! I made it for a small dinner party and people couldn’t get enough. Hands down one of the best stews I’ve ever had. I used all the vegetables mentioned except celery root (could not find it). The radishes were my favorite. They completely change once cooked. No one even realized they were eating low carb! Thank you!

    Reply

    • I’m so happy it was a success, Melissa! There’s nothing more satisfying than friends and family enjoying a meal you lovingly prepared. Thank you for coming back and letting me know that you liked the recipe. Have a great weekend. -Kim

      Reply

  29. This soup is so amazing it is litterly the best stew I have ever eaten keto or non keto! My whole family loved it and had no idea there was next to no carby things in it!!

    Reply

  30. This recipe was AMAZING!!! I don’t usually go back for more, but my husband and I both did. We used diakon radishes instead of celery root and added a few jalapenos. We cut the beef smaller so we didn’t have to cook it for so long. After cooking the meat for about an hour, I added the veggies and cooked for another 30 minutes. I will definitely cook this again. The beef bone broth is a must!! Thank you!!!!

    Reply

  31. Just discovered your website during a search for low carb beef stew. I made this recipe and OMG, it is incredible! I will definitely make it again and am scouring your recipes for additional dishes to try. Thank you so much for your website- I have had a hard time sticking with a Keto approach to eating, largely because I have had a hard time finding recipes that are tasty, easy to make and don’t make my grocery bill go through the roof. I’ve found many recipes on your website I am looking forward to trying. Thank you, thank you, thank you!!!

    Reply

    • Kelly, I am so happy you have found some recipes that make eating healthier a little easier. I got so tired of eating food that didn’t taste good and hope that you find a few more that meet with your approval. Thanks for taking the time to leave such a nice comment. Enjoy your week. -Kim

      Reply

  33. We loved this recipe. New to Keto and low carbs…but this stew is fantastic! Better than my Mom’s that I have been making for 40+ yrs! It is definitely better the second day (thicker and more flavor). Had never cooked with parsnips or turnips,but what a great sub for potato!! Will make again. Thank you so much

    Reply

  34. I used radishes in mine, who knew they completely transform when they’re cooked! They were good! They actually had a sweet taste to them. I also added green beans and about 1/4c frozen peas at the end with 1 tsp xanthan gum just to thicken a teeny bit. It was perfect and sooo delicious! Thanks for the great recipe.

    Reply

  35. Excellent recipe. I was thinking of using RUTABAGA instead of the celery root (No stores around me carry celery root). I know that vegetable is pretty hard. Would you suggest sauteing them up for several minutes before throwing it into the pot?

    I’m also thinking about cooking this in a crock pot. I saw your comments to reduce the liquid in half, so I will take that into account. Should I still brown the meat and saute the mushrooms before placing it all in the crock pot?

    With the advise you give, I’ll let you know how it comes out.

    Reply

    • Hi John. I think I wouldn’t pre-cook the rutabaga, I would just put it in at the beginning of cooking. For the crock pot I often add the vegetables at the last hour of cooking. I just want to clarify about “reducing the liquid”. What I meant was to use all of the liquid but to reduce it down in a pot before adding it to the crock pot. Slow cookers make liquid and you don’t want the flavor to be watered down. I hope that makes sense. -Kim

      Reply

    • I’m so happy you like it Sherri! There’s nothing like a good home cooked comfort food meal. Thanks for taking the time to come back to let me know you enjoyed it. Have a nice week. -Kim

      Reply

  38. Great recipe! Taking the time to brown the meat and mushrooms made for an unctuous rich flavourful dish. I added some worsteshire sauce, and put the garlic in with the tomato paste and broth. Vegetables were cooked perfectly. Celery root is the new potato!

    Reply

    • Yay! I’m so glad you liked it Susan. Celery root is one of my favorite vegetables for soups and stews. It adds so much dimension. Love the addition of Worchestershire sauce! Thanks for sharing your tip. -Kim

      Reply

  39. I’ve made this before and loved it – thank you!
    I assume this would also be great in an Instant Pot, but I’m still trying to understand timing, etc. Any suggestions? And how would I add vegetables at pretty much the last minute?

    Reply

    • Hi Anne. I wouldn’t know how long to put it in an instant pot. I haven’t used mine that often. I would reduce the liquid down by half by simmering before adding it to the instant pot since instant posts dilute flavor by increasing water as they cook. You could do 2 soup cycles – one without the vegetables and one with. I would do manual pressure each time. I’m just guessing here. -Kim

      Reply

  40. I’m planning to prepare this for my family soon. I have a two year old who prefers his veggies on the softer side. Can I prepare this in a slower cooker and if so what amount of time do you think I should cook it for? I’m using parsnips, celery root, carrots and celery. Thank you!

    Reply

    • Hi Laura. You can make it in the crock pot. I would reduce the liquids by half on the stove before beginning, or you will end up with soup. The slow cooker MAKES liquid, so reducing the liquids stated in the recipe ensures that they won’t be diluted during cooking. I would cook for 6 hours or until the meat is tender. Cutting the beef into smaller pieces will result in a quicker cooking time. -Kim

      Reply

    • Great question, Donna. You can cook this in a slow cooker, but reduce the liquids by half on a pot on the stove before you begin. This will concentrate the flavor so it doesn’t get watered down while cooking. If you like soft vegetables, you can put them in the pot at the same time as the meat. If you prefer more firm vegetables, then add about an hour before the stew is done? I hope this helps. -Kim

      Reply

  42. Oh my lord! This was amazing. Seriously just as good, if not better, than my non-keto beef stew recipe. Thank you! Thank you! Thank you!

    Reply

  44. When do you suggest adding the garlic? I have this all put together, it’s simmering but noticed that I still have garlic sitting in my prep area. Next time I think I’ll add it the middle of the beef? I like your instructions/method for cooking the mushrooms, that’s a new one for me, they look spectacular.

    Reply

  45. Mmm this was sooo good! Im making it for the second time this week. I subbed green beans for the celery root (couldn’t find any), used water instead of broth + added another 1.5 cups when I put the veggies in and 3 tbsp balsamic vinegar. Definitely going to be a staple here.. Thank you!! x

    Reply

  46. I am working on my Freezer Meal prep to get the school year started! Do you think this would freeze well? This looks really yummy and I would love to add it to prep day if I can.

    Thanks!

    Reply

  47. Ok, trying this recipe with a big batch of 6.5lbs of venison and 24oz of good bacon, lol. Also I combined this recipe with a venison stew recipe i found online . Added two large onions finely sliced and fried to a golden brown before adding the meat back in to simmer. I will report back on my results!

    Reply

    • Came out delicious! Thickened it with some Xanthum Gum. Used turnip instead of Celery root, everyone liked it. Also threw in some fresh green beans. Very good!

      Reply

    • Great question. I would check while cooking and add a little more if you think it needs more. Some pots release more steam while cooking than others. -Kim

      Reply

  49. This is an excellent recipe – didn’t change a thing. Really delicious soup, my family loved it too. Thank you!!

    Reply

  50. Hi Kim, I live in Edinburgh, Scotland I have never heard of Tin chilies can you suggest alternative?
    Thanks Ann

    Reply

    • Hello Ann! So you can’t get hatch green chiles in a can… Do you get poblano peppers or Italian peppers in the market? You can blister/blacken the skins, peel, then use them. Those in the can have are slightly tart due to ingredients to keep freshness and color. You may need to adjust by adding a tiny bit of lemon juice or white vinegar to balance the flavors in the dish you are making. Does this help? Let me know if you have any more questions. -Kim

      Reply

  51. This stew is amazing! My husband and I are considering keto but we wanted to try out a few of our go-to meals keto-style before we commit. This recipe will make the transition easy for us!

    Reply

  52. Veggies needed a lot longer than 1 hour I would suggest putting them in half way through or sooner.
    Depends on how you like your vegetables I guess but I don’t like mine still hard.

    Reply

  53. Husband and I loved this! I did add 1/2 cup red wine after the tomato paste mixture. The vegetable I chose were, carrot, celery, turnip, mushrooms and onion. I love how much flavor is in this! I appreciate you posting this quality recipe!

    Reply

    • I’m so happy you and your husband enjoyed the recipe, Ashana. I like the addition of red wine – sounds delicious. Have a wonderful week. -Kim

      Reply

  55. No size listed
    Nutrition Facts
    Low Carb Beef Stew (Gluten-free, Keto, Whole30)
    Amount Per Serving
    Calories 288 Calories from Fat 180
    % Daily Value*
    Total Fat 20g 31%
    Total Carbohydrates 8g 3%
    Dietary Fiber 2g 8%
    Protein 20g 40%
    * Percent Daily Values are based on a 2000 calorie diet.

    Reply

  56. I was directed to this recipe via a link on Pure Wow that said these were instant pot recipes. It also said this was a pork. Ha. It’s neither pork nor instant pot. But sounds delicious based on the recipe & the comments below.

    Reply

  57. This was Delish!! I finished it with Calabrian chili oil (had crushed Calabrian Chilis in the oil) and fresh squeezed lemon juice. It added a little heat and brightened it up. I will definitely make this again!! I even learned something new-how to roll carrots so that all I f the pieces are of equal size. Thank you!

    Reply

  58. DELISH!!! I made this about 2 weeks ago as is and was awesome. This time I reduced the initial 1 cup of broth to 1/2 cup and subbed in 1/2 cup of dry red wine. I also added 1/2 tsp. Xanthan Gum about 10 minutes before serving. Helped thicken it up WITHOUT making it over the top goopy. Nom NOm NOM!!!

    Reply

    • Fantastic, Michele. I love how you made this recipe your own. Thanks for sharing your tweaks and taking the time to share them. Happy Monday1 -Kim

      Reply

  59. This isn’t stew, it’s soup. Stew is suppose to be thick and “gloppy”. The thickness is the whole point to stew.

    Reply

    • Thank you for your feedback, Janet. You could puree some of the vegetables, thickening the dish. It’s my experience that soup has a greater liquid to solid ratio and that the broth is not as concentrated in flavor as this is. I am sure that stews around the world vary in thickness of their broth. I believe that “stew” more refers to the method of cooking than the actual dish, though. Because this uses a tough and flavorful cut of beef, it must be braised or “stewed” to achieve tenderness. But, everyone has their own idea on how a stew should be. Have a wonderful week. -Kim

      Reply

      • My husband and I just made this over the weekend and at first we thought it was going to be “watery” or more soup like, but after it cooled off in the crockpot it started to appear more like stew. BUT… then after overnight, it seemed to have a rich dark broth and was no longer clear. No salt or pepper needed, the melding of all the ingredients really made this a hearty stew!!! We will definitely be making this again :)

        Reply

        • I’m so glad you liked the recipe, Jen. An option to make this a little thicker is to puree half of the vegetables after cooking. Thank you so much for taking the time to leave a comment sharing your experience with the recipe and for rating it. Have a wonderful week. -Kim

          Reply

  60. This is the tastiest stew I have ever tasted! Used turnips and they added a unique flavor. Also used balsamic vinegar to after Browning meat to clean up the bottom of pan and wow what a flavorful stew!

    Reply

  61. This Pot Roast looks very appetizing it’s nice to be reminded of what you can make throughout the week or weekend.

    Reply

  62. I’ve made this twice, and I ABSOLUTELY love it! Definitely very flavorful! I did include the 1/2 cup wine, and made it with the veggies that were readily available – onion, celery, carrot, mushroom and radishes. This is on the weekly rotation.

    Reply

    • Thanks, Jenna. I am thrilled that you like the recipe. Thanks for taking the time to leave such a nice comment and for rating the recipe. Have a great week. – Kim

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  64. Made this tonight and it’s delicious! Only difference is I added extra veggies then took some out when cooked and blitzed them in the blender. When you add them back in, they act as a thickener. Yummy!

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    • I think the vegetables would be fine, but the celery root might sog-out. I honestly haven’t frozen this recipe before, although I have frozen stew with potatoes before with no problem. -Kim

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  66. This soup is good although i don’t care to bite into a big chunk of onion. That’s the only thing I would do different is have bits of onion. I used a chuck steak instead of buying a whole roast.

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  67. Made this for dinner tonight. It was delicious! Other than making suggested substitutions of turnips and regular onion, I made it exactly by the recipe. This will definitely be a favorite recipe to use again and again.

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    • Fantastic, Julie. I’m glad you found it both delicious and easy. That’s the best combination to me. Thanks for taking the time to comment on and rate the recipe. Have a wonderful week. -Kim

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    • I’m making it right now with rutabaga. Couldn’t find celery root, so glad someone else liked rutabaga as a substitute. Gives me some confidence mine is going to turn out great!

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    • Carol, did you brown the meat in batches and brown the mushrooms? Producing a lot of color in the pan before adding the liquid is key. It should be dark brown and dry when the other ingredients go in. I have sometimes added an extra teaspoon of beef base to the broth, but I did not need to for this recipe. Something else you can do is add 1/2 cup of red wine and let it reduce to a few tablespoons before adding the beef broth. As you can see from my pictures, my broth was very rich in color and has a nice body to it. Did you double the whole recipe or just the broth? I’ve never doubled the recipe, so I’m not sure what happened. Another thought is that the broth wasn’t reduced enough or perhaps there wasn’t enough seasoning added at the end? It’s hard for me to say since I wasn’t there. I will go through the recipe and add these tips and see if I can make the recipe more clear. Thanks for your feedback. Have a nice day. -Kim

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  72. The nutrition facts show 8 carbs(6 net carbs) per serving but it does not show how much is in ONE SERVING….do you have that info?

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    • Hi Karen. My nutrition label does not have an appropriate place on which for me to put amounts. If you look at number 4 in the directions. You will find all of that information there. I try to add it to the instructions as a work-around. Enjoy! -Kim

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      • So SORRY!!! After I printed it out and just quickly glanced over the recipe & nutrition label, I then saw how much the recipe makes and how much is in each serving…DUH!!! Sorry for bothering you Kim!! Can’t wait to try this!

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        • No problem. It’s hard to find, Karen. I’ve asked the recipe programmer to make that option more user friendly… I’m still waiting for it to happen. Lol. Have a great weekend and enjoy the stew. -Kim

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  73. Hey there. If I wanted to use a slow cooker how would I achieve this as far as cook time? Looks so good!

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    • Thank you! Great question, Kelicia. First, you need to reduce the liquid by almost half. Crock pots make liquid, so your stew would be too watery. To get the best taste, add 2-3 tsp of beef base in the crock pot to up the flavor because you probably wont be browning the meat and mushrooms which results in the best flavor. Cooking in the crock pot is a whole different process to achieve the same great flavor as something cooked on the stove. My tips are just a starting point. It would take me several times the get the recipe just right for the crock pot. I would cook the meat 4 hours on low? then add the vegetables and cook for 1 more hour. If you are putting them all together, then cook for 4 hours and see if the meat is tender. I don’t use my crock pot very much because the stove is faster for me. I hope this helps. have a wonderful weekend, Kelicia. -Kim

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  74. Hi, Kim, I served your low-carb beef stew with your focaccia bread last night at a dinner party, and they received RAVE reviews.
    Just one thing you might want to know: we are currently in Colorado at a very high altitude, so it took 4 1/2 hours of simmering instead of 1 1/2 to tenderize the meat. But it was totally worth it, because the meal was fantastic. Thank you again for your excellent recipes.

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    • Yay! I’m so glad you all enjoyed the beef at your dinner party. Thank you for the information on high altitude cooking. I will make sure add the information to the post. Thanks again and enjoy your weekend! -Kim

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      • My son uses the Instant Pot because they live at high altitude and it cooks meat and hard boiled eggs etc. really well and really quick, The meat comes out very tender.

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        • I see. I am not familiar with instant pots. I just had someone comment that it took their stew meat to cook four hours before it was tender. I wonder if that is why my mom used a pressure cooker when I was a child in New Mexico – higher altitude? I don’t know if less liquid is needed or anything. I’m sorry I can’t be of more help. -Kim

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  75. I totally love stews as well, I have so many of them published on my blog. :) I cannot seem to get enough! What a wonderful low carb version, I would love to try it, I do use celeriac a lot in my cooking, but I think I only cooked with rutabaga once or twice. I should give that a chance again soon.

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    • Thank you, Adira. Yes, I like celeriac as a sub for potato in several dishes. It has such a beautiful flavor – rutabaga is more sharp or bitter, but some people love it. As you know, I am a big fan of your beautiful blog and he recipes you share. Have a wonderful week. -Kim

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