A rich tasting keto 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.
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.
Keto Beef Stew
This Gluten-free stew recipe is perfect for those on a low carb keto 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.
Low Carb Vegetables for 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 keto 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 better choices 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 keto beef stew.
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 ½ 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.
Keto Beef Stew is 6 net carbs per serving and yields 6 servings.
Keto Beef Stew
Ingredients
- 1 ¼ pound trimmed beef chuck roast, cubed (1 inch)
- 8 ounces whole mushrooms, quartered
- 6 ounces celery root, peeled and cubed into ¾ 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 tablespoon tomato paste
- 2 tablespoon olive oil, avocado oil, or bacon grease
- 5 cups beef broth (I used Kettle and Fire bone broth)
- 1 large bay leaf
- ½ teaspoon 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 ¼ 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 ½ 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 ¾ cups per serving.
Notes
Nutrition
New Mexico Green Chile Pork Stew (Green Chile Stew or Chili Verde)
Mehrvash Dadashian Saravi
Carrot? I thought you said “keto”!
Kim Hardesty
Hi. Small amounts of carrots have their place in traditional recipes like soups and stews. They provide color, texture, and flavor contrast. I feel that one smallish carrot among 4-6 servings is perfectly fine as long as it doesn't push the carb counts too high. In this recipe, it doesn't. This is a delicious recipe and absolutely keto in macros. By "turning" the carrot as it is cut, triangular "chips" are formed which end up looking much more in quantity than if the carrot was diced or cut into rounds. I stand by my recipe. Enjoy. -Kim
Holly Hutchison
Amazing!!! I made this in an instapot on low slow cooker function on heat directions given for the Dutch oven. I only cooked the vegetables part for 20 min. At the end I pressure cooked on high for 5 min to get the vegetables a little softer.
***I browned the meet on saute function of the instapot.
Lisa
I am pleasantly surprised. Thank you for sharing your recipe. I have always enjoyed beef stew, but never liked having to sear the beef first (the "old" way with flour), oddly it seemed like a tedious chore. I loved the idea of just browning the beef with the oil AND- I've never had celery root before this evening- it too was an easy vegetable to prepare and I enjoyed it as a potato replacement (next time, I might try turnip like some others). This has officially become my new go-to "comfort food".. glad I found it early in the Winter season. Again, thank you.
Katariina
Great stew! Reserve couple of hours of making it though.
I really like pearl onions which cook into these sweet onion bites in the broth and the mushrooms are great. Couple of tablespoons of tomato purée, garlic and thyme contributes to a great tasting broth.
I often add butternut squash in this for colour and great taste.
Donna
Gave it 5 stars because this looks AMAZING! I was wondering, if after you have browned your beef, can you make this in a slow cooker instead of on top of the stove? Please let me know.
Kim Hardesty
You can make it in a slow cooker, but first, put the wet ingredients into a pot on the stove and reduce by half. This step is important because slow cookers ADD more moisture and it would seriously dilute the flavor. Cooking over the stove reduces moisture and concentrated flavor. -Ki
Mindi McCracken
Tried this today with stew meat, rutabaga, radishes, garlic cloves, onion, cabbage and green peppers. Used Bosari all natural savory blend (thyme, lavender, basil, rosemary, nutmeg) olive oil, beef broth and a little tomato sauce. Delicious!!!!!
Now in my Keto book of recipes!!
Thanks
Veronica
I made this today with very little variation from the posted recipe. I left out the celery root and didn't substitute anything for it, also just forgot to add onions! Otherwise pretty much as written. It. Is. Wonderful! I didn't even wait for my husband to come home from work... I had 2 bowls before he got here, and he'll eat while I watch. Lol
This is definitely a keto keeper. Thank you!
Kim Hardesty
Lol. There is nothing as delicious as a slow cooked stew, Veronica. I can see myself doing the same thing; having two bowls and then having to watch my husband eat at dinner! So glad you enjoyed the recipe. -Kim
Katariina
Great stew!!
I made this is slow cooker where any meat becomes tender! I threw in half a rutabaga, one parsnip, one carrot, one turnip, bunch of onions…shallots and regular, the garlic, a couple of stalks of celery, quartered radishes and mushrooms. I mixed this beef rub spice with the meat. Added xantham gum to the beef stock for thickener.
Threw in thyme and parsley at the end. The end result was a beautiful medley of flavour and tender meat. Thank you for the great ideas!!
LVM
Wow!!! This was a breakthrough recipe for me - even after cooking low carb for years. I have never used celery root - and if you haven’t and are nervous about that ingredient - I highly recommend trying it!
I followed the recipe very closely. Only difference was I threw in a little Marsala wine (bc I had it - red wine would be great as well) and just seasoned it as necessary with salt, pepper, beef bouillon, and garlic powder. I halved the recipe bc it was just my hubby and I and I gave it about 2 hours total to cook. It cooked down, everything was fall apart tender, the flavors all infused into the meat and vegetables and it was amazing!!!! My husband agreed that you would never know it was celery root and not potatoes - you don’t miss the starch at all!
My biggest piece of advice is to play with temps - you always have to infuse the food with flavor when you are cooking like this - less fat, less carbs, etc. - but you can easily do that with patience. Let the stew boil, then simmer, add broth as needed, keep going, maybe go back to the boil, let everything reduce, add seasoning as needed, etc. The flavors are spot on when you cook like this.
Amazing recipe - a definite keeper!!!!!
Kim Hardesty
Thank you for such a great comment. I'm happy you enjoyed the recipe and love all of the advice you add. It's sure to help someone else, for sure. Have a wonderful weekend. -Kim
Suzi
Holy smokes! This was fabulous, I used left over london broil, carrots, celery, onion, garlic, snap peas, mushrooms and radishes. Just added broth, tomato paste, salt, pepper, & bay leaves. I cooked it all day in a crock pot. Purposely did not tell hubby and foste son the white things were radishes. They loved it and were in total shock.
Thanks,
Suzi
Kim Hardesty
Amazing. I am so glad for you Suzi. Have a great weekend. -Kim
Elizabeth
I made this wonderful stew yesterday for the family and everyone loved it!! Thank you.
Julie
I’m a caretaker for a disabled diabetic; this is his FAVORITE recipe! It is quite delicious, particularly when you add the wine.
Bud Shipman
Excellent Keto beef stew!
Keto Grammie
I used a large turnip ( which tastes like potato) and added some green beans. Delicious, and will make this recipe from now on.
Bear
OK. I’ve been cooking stew for 40 years. I learned a lot from this recipe. Follow it to the letter for a 5 star beef stew. Particularly the meat method. If you want 6 star Leto beef stew, enhance the recipe with the following: 1). increase beef to 2 lb. 2). Add 1 tsp cumin, 1 - 2 tsp red pepper flakes, I tbsp Italian seasoning, 3 pieces star anise, and 3 pods of BLACK cardamom to the meat whilst browning. The anise and cardamom pods will be removed before serving OR . . . warn your guests that they might come across them.
I know it makes the recipe a tad more complicated, but . . . Trust me.
Thanks a million for a fantastic base recipe!!
Cynthia Fournier
Best recipe!!
Sandra
I cooked this for supper tonight. It was absolutely delicious.I forgot the tomato paste but was perfectly fine with out it. Used a diced turnip in place of celery root like you suggested will definitely keep this recipe in my rotation. Thanks for the great recipe
Tonya L Mills
Your picture shows green beans, but they don't appear in the recipe. I have made this several times and added them at the very end because I love green beans.
Linda
I am not a big fan of beef stew BUT this was the best I have EVER eaten! I used rutabaga in place of the celery root and it was delicious!
Barry Ripple
Excellent recipe! Used turnips instead of celery root and made it all in my slow cooker. Outstanding flavor and consistency, will definitely make again.
Donna
The stew is fabulous, I had leftover beef brisket and that’s the meat I used.
And added the turnips and rosemary it was amazing
Paige Bassano
I think this is the best beef stew I’ve ever had!
Julia
This recipe is simply delicious. I use my own homemade bone bone broth (slow cooked for 24 hours). I also used my instapot to pressure cook the beef in the broth and then again the veggies. Everything came out super soft.
Vera
Hello Kim! We don't have celery where I live, what could I use as a substitute? Thank you!
Kim Hardesty
Hi Vera. Celery is used in this recipe as part of the base flavor. A mirepoix is a mixture of vegetables (onions, carrots and celery) the French use to add flavors to sauces, soups and stews. In Louisiana, the celery is often replaced with green bell pepper for sauces, gumbos and creoles. If your country uses a base of vegetables to flavor sauces and stews, maybe you can use a familiar vegetable. I'm thinking that maybe cucumber or bitter melon or jicama would work, although their flavor and texture would be different than celery - especially cooked. I hope I got you thinking in the right direction. It's hard to advise when I don't know in which country you live. You can send me an email (use the Contact Me) at the bottom of the page and we can discuss further if you would like. Have a nice week. -Kim
Nona Woodrome
Never tasted better, with or without Leto. Turnips, diced small , give it a kick! Yummmm
Valerie
One of the best beef stew recipes ever.
Essby
I would like to make this in a crockpot. Can you suggest how long to cook it? Thank you.
Kim Hardesty
Essby, take the time to brown the meat in a pan before beginning, then use enough beef broth to get all of the browned bits off the bottom of the pan and add it to the crock pot. Use 2 1/2 cups beef broth, total, then add 2 tsp Better Than Bouillon Beef Base or two bouillon cubes because crock pots make liquid as they cook and you want good flavor. Put all ingredients except the vegetables in the crock pot on high for 4-5 hours or low for 6-7 hours. Then add the vegetables and cook until softened. At this point you can taste and adjust the seasonings with salt and pepper. -Kim
Elizabeth C
Could you freeze this recipe? Trying to plan ahead for the winter :)
Kim Hardesty
Sure! You can freeze this. -Kim
Emily
I used whatever beef was on sale because I was making it right after grocery shopping - two slices of bottom round and one New York strip steak. I skipped the mushrooms and used celery root, turnips and carrots. I didn't have pearl onions so I used the regular onion and put it in when I was cooking the last batch of beef so it got a little caramelized. And I diced the celery super fine so it was less noticeable. Also I threw in a couple handfuls of random herbs from our garden - parsley, chives, basil, oregano and rosemary. But with all that, my 7 year old liked it and had seconds despite the "weird" vegetables.
I would definitely make it again - I might use only turnips to get the carb count down a little more and put them in earlier. (they were definitely firmer than the celery root when they were both cooked 35ish minutes)
Amanda
I’m confused when do I add the garlic?
Kim Hardesty
Amanda- Look at the first paragraph of instructions labeled Preparation. Here is the sentence: "Wash and chop the vegetables, including the garlic, putting them together in a bowl for later." Then, under Method step 3: "When tender, add the vegetables and turn up the heat until it simmers."
I hope this helps. -Kim
Sharon Reesor
Lowcarbmaven .... Finally I found you!!! Have been looking for some good-ole home cooking recipes that are Keto friendly and finally found it here! Thank you and thank goodness I found you lowcarbmaven!! You have helped me to stay on the Keto Diet just by showing me the tips and know how to cook these amazing home cooked meals. Your recipes are so much different from all the same old ones you see everyday! I have loss 40 lbs just going by all your recipes and the tips you give from cooking meats to cutting veggies!! Can't thank you enough!!
Kim Hardesty
I'm so happy for you, Sharon. Thank you for the nice comments and congratulations on your weight loss! -Kim
Doug
I made your Low Card Beef Stew today and it was great. I left out mushrooms, but used all the other ingredients. The Chuck roast cooking directions were spot on and my 15 yr old boy couldn't get over the taste and tenderness of the meat.
Thank you so much for sharing this recipe.
Gabby
Hi Kim,
When using a slow cooker, should you hold the Veges out until later in the cooking?
Kim Hardesty
Hi Gabby. That's what I like to do. It depends how much you like them cooked. Maybe add them half way through for softer veggies and an hour to go for firmer. -Kim
Zaria Lindgren
Since I am following Whole30 dieting plan, I am always in need of finding such recipes that are gluten free and contain traces of carbohydrates. It seems that with the Beef Stew is going to be my most favorite recipe. I am also undergoing through the red light therapy bed process to reap out maximum benefits. I just want to attain maximum benefits in the short time interval.
Todd
Is your nutritional facts got the whole stew or for a specific amount?
Kim Hardesty
Hi Todd. The recipe serves 6 and the nutritional info is per serving. I eyeball it because everyone cuts their vegetables a different size and it can affect volume somewhat. -Kim
Leslie O.
Great recipe! Thank you! Options for thickening a little?
Paula
You might be able to try a little arrowroot powder in water. It’s not keto but the amount you would use would get lost in your carb count.
Kim Hardesty
Hi Leslie and Paula.
Arrowroot powder is 6.77 carbs per tablespoon as is corn starch. Each tablespoon would contribute approximately 1 carb per serving. For some recipes I do a mental cost-benefit and if the texture of the recipe is important enough to warrant a teaspoon or a tablespoon of arrowroot powder (or cornstarch) or if the addition adds 1 carb per serving or less, then I consider using it. It's a personal decision. -Kim
Judy
This was truly amazing! I grew up with my Mom's beef stew that always had the standard potatoes and carrots (she was Irish). So I was a bit doubtful about the outcome of this stew. I didn't have pearl onions, carrots or celery roots, so I just used regular onions, celery and then added in other veggies that I needed to use up such as green beans, cauliflower and radishes. Who would have ever of thought of radishes? That was my other doubt, but wow! Really good! Definitely will be making this again. Oh and it was fantastic the next day and the day after that.
laurene
absolutely the best stew I have ever made. Such dark flavorful broth by following the precise directions. I used 1 turnip, 6 large radishes , 1 rutabaga and a red bell pepper- no celery root. and red wine.
Sarah Kohtala
My husband &I agree this was the tastiest stew I ever made!
Kathy
I use water chestnuts for crunch instead of potatoes.
Jan
New favorite Stew. So very delicious
Quinn
Made last night for a dinner party along with a salad and some rice. It was quite tasty and would definitely make it again. Cooked it up the night before so it thickened and flavors were better melded for serving and glad I did - it tasted better the next day. Cutting up/trimming the chuck roast was considerably more time consuming than I'd anticipated, but the meat tenderness tasted better than any stew we've had before. A few of the onions were a little pokey/tough - not sure why as the onion was fresh and outer layer removed, but may do less onion next time. Made in a cast iron stockpot and followed recipe options - radishes (these were really good! hubs initially avoided them thinking they were mini potatoes), celery, onion, carrot, mushroom and green bean. Flavor was really nice. Not sure I'd call it better than other stews, but I love the ingredients so will probably keep this on hand for future meals. Our adults guests ate theirs but their kids passed. Perhaps next time I'll make potatoes on the side for our more traditional eaters.
Colette
Great recipe! I am about to make a 2nd time, this time for company! Thank you! Yummy dish for wintertime!
Monica
This soup is amazing! I browned my beef in bacon grease, as suggested by one reviewer .Thank you so much for sharing.
Val
Yum! This was amazing! I used turnips instead of celery root, and duck breast meat instead of beef. ! cooked it for 4 hours in the slow cooker, and it was about perfect. I thickened it up a bit at the end with some xanthan gum. My husband didn't even know this stew was keto... he loved it! I'll be making this one again.... thanks for a great recipe!
Carol
Wow! My husband is the pickiest in my house and he LOVED this one. He wanted me to make it again. Both of my kids thought it was delicious and my daughter loved the mushrooms. Thank you for sharing this recipe. I substituted green beans for the celery root, tasted so good.
Samantha
So I made this tonight and it got absolutely amazing reviews. I did make some edits to the recipe.
I simmered for about 2 1/2 hours. I added a half cup of balsamic vinegar (when I added the vegetables). I also added Montreal steak seasoning. 3 bay leaves, no thyme (I was out) but added dried basil.
The celery root might be a Beast but so worth it.
Jan
Delicious stew
Stacey
Awesome, recipe! My whole family loved it! I added some cauliflower and used a full can of tomato paste and vegetable broth instead of beef. My hubby had two bowls full! There was enough for 5 people with a bit left over.
Pam
I just got this text from my husband, "That was the best stew I have ever had!!!!!!!!!!" Yes, that many exclamation points! I don't know if I'd ever gotten such high praise for any meal. I said, "well it was a great recipe!" So thank you for this awesome recipe.
I just used basic stew meat, one pack, from "Butcher Box". Radishes in place of celery root.
No wine, but added 2 TBSP of Balsamic vinegar along with the tomato paste.
Broth was Trader Joe's Organic Beef Broth. I started out with Avocado oil, but did add a little bacon grease while cooking the meat, and added some salt during cooking. The only spices were Bayleaf, Thyme, Marjoram, and Oregano, maybe 1/2 tsp each. Pepper toward the end. I was amazed at the depth of flavor the colors, and how intense and tasty it came out. I will double next time. Definitely a keeper!
Dottie Boyle
Made this tonight. I had just made bone broth, used a chuck roast and cut it up as you said. Instead of wine or tomato paste I used a little of apple cider vinegar. For Veggies I used 3 Brussel sprouts, one sweet potato, some green beans and sugar snap peas, for color the usual, onion, celery and a bit of carrot. OMG This is the best stew.
Josephine
Super happy with the flavor of the beef stew, especially with using my crockpot. I was even happier when my partner decided the try the stew despite having negative experiences in his childhood with soggy meat in his stews. HE ATE A BOWL and enjoyed it well enough. I didn't add the celery or thyme because my partner and I are not big fans. I substituted 3 small farm fresh rutabagas for the celery root. My local grocery store only had 3 lb chuck roasts, but still only used a large carton (32 oz) of beef broth and a 14.5oz can of chicken broth. The ratio doesn't seem too bad to me, but I was also limited by the size of my crock pot. I did double the garlic, tomato paste, bay leaves.
Ann werden
I made the low carb beef stew tonight..
All I had for pretend potatoes was an eggplant and some zucchini.
I also added a can of tomatoes and beef broth.
This was as delicious as any restaurant I have ever tasted.
Just wonderful for carb watching and everyone in the family enjoyed the stew with no idea it’s low carb..
I also used my pressure cooker and it works beautifully.
Joan
We just had this for dinner and my husband said it was better than the high carb stew I usually make! I only had celery, mushrooms and carrots to put in it but it was still awesome. I did add one teaspoon of Xanthum gum to give it some thickness, plus 1 Tbsp of Worcestershire sauce. We will definitely have this again.
Bethany Priester
When did you add the xanthum gum and Worcestershire?
Ariana
I made this recipe last night and it was sooo good. I’ve never made it this way and I’m very satisfied with the results. And the instructions were easy to follow.
Kim
I'm so glad Ariana. A good stew feeds the soul. Thanks for coming back to let me know. Take care. -Kim
GrumpyBlueberry
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 :(
Monique
UNBELIEVABLY DELICIOUS!!! I am definitely making this again, maybe as soon as this one runs out!
Jess
This was seriously delicious! Thank you for a great recipe - I’ll definitely be making it again.
Yvonne
Your Low Carb Beef Stew looks delicious! What size dutch oven would you recommend for this recipe?
Kim
Hi Yvonne. I suggest using a 6-8 quart Dutch Oven. -Kim
GrumpyBlueberry
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.
Ken
Thanks for this great keto beef stew recipe. I added some xanthan gum as a thickener.
Ellen
Delicious!
Jim palfre
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
Kim
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
Arien
Odd, my diabetes team lists carrots as non-starchy veggies.
Kim
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
Lori Strand
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!
Carolina
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.
Carmen
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?
Kim
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
Emily Mata
Loved this stew. Daughter made forvus..so easy. Today making myself for hubby & I. Thank you
Heather De
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?
Kim
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
Pat Wolfe Toomey
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!!
Kerri Loud
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
Kerri Loud
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!
Angel305
Funny the recipe never stated when to add the garlic. I added after Browning beef. Hope it turns out alright. Wish me luck!
Kim
Oops! Thank you for letting me know. I'll take a look at the recipe now. Have a nice week. -Kim
Kelly A Lawton
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.
Kim
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
GrumpyBlueberry
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.
Kristen Swenson
Looks delicious!! Can this be made in a crockpot?
Kim
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
Sam
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!
Jerry
We made the stew and it’s absolutely delicious. But on the nutritional label that you have posted there’s no serving size…
Kim
Hi Jerry. The serving size is at the top of the recipe card and I eyeball the servings. -Kim
Jenny
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!
Kim
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
Janeane
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.
Pat spivey
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!
Elisa J
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!
Sheryl Butcher
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".
Jennifer Peters
Wow. This was great. I couldn't find cerleriac so I used what I had. Radish, parsnip and turnip. It was so tasty!
Paul
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!!!
Kim
Super idea, Paul! I love saving my bones to make bone broth. I'm so happy you enjoyed the recipe. Have a great week. -Kim
Melissa Wamsley
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!
Kim
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
Patti
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!!
Kim
I'm so happy you and your family enjoyed the recipe, Patti. It's nice to have a meal the whole family will eat! Happy Holidays. -Kim
LanaMay
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!!!!
Kelly
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!!!
Kim
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
Michelle Schultz
I love that you put the calories with this recipe as well. Thank you!
Nancy
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
Tanya
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.
John
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.
Kim
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
Vicky
I’m going to make this tonight, there are a couple of diabetics in my family, so the low carb option is perfect!
Sherri
Tried this Beef Stew tonight and we loved it. Thank you for sharing!!
Kim
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
Susan Findlay
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!
Kim
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
Anne
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?
Kim
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
Laura
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!
Kim
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
Donna R NORMAN
Can this be done in a slow cooker, if so how long will I cook it for and when should I add the vegetables??
Kim
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
Kim
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!
Lori Brown
Would this recipe version be able to be canned?
Kim
That's a great question, Lori. I have never canned a stew before. I know that it freezes well... -Kim
Joan Erlewine
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.
Kim
Hi Joan. Add the sliced garlic with all of the other vegetables. I'm sorry if that was unclear. I hope you enjoy the stew. -Kim
Whitney
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
Theresa
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!
Kim
Yes, Theresa, I do. I also just made a delicious and rich Instant Pot beef soup that I will be posting soon. -Kim
Paul Sandoe
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!
Paul Sandoe
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!
YRS
Should the liquid be covering the vegetables when added? Maybe I put in too many veggies...
Kim
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
Angela
This is an excellent recipe - didn't change a thing. Really delicious soup, my family loved it too. Thank you!!
Ann Henderson
Hi Kim, I live in Edinburgh, Scotland I have never heard of Tin chilies can you suggest alternative?
Thanks Ann
Kim
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
Anna
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!
Kim
I'm so glad, Anna. There are so many great recipes available on recipe sites these days. Enjoy! -Kim
Ginger
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.
Ashana
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!
Kim
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
Virginia
Dear Kim,
I made your recipe exactly as you said, used radishes, it turned out PERFECT! Thank you!
Kim
Yay. I'm glad you liked the recipe, Virginia. Radishes are a great option to sub for potatoes. Thanks for sharing. -Kim
Steven
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.
Kim
Hi Steven. It serves 6 at approximately 1 1/2 cup per person. -Kim
Mary Kay
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.
Kim
oops! I'm sorry for any confusion! I don't have any instant pot recipes. It is a really good recipe and even better the next day. -Kim
Margo
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!
Michele
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!!!
Kim
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
Janet
This isn't stew, it's soup. Stew is suppose to be thick and "gloppy". The thickness is the whole point to stew.
Kim
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
Jenn
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 :)
Kim
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
Debbie Nagel
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!
Diana
This Pot Roast looks very appetizing it's nice to be reminded of what you can make throughout the week or weekend.
Kim
Thank you, Diana. Enjoy your week. -Kim
Kim
Thank you, Diana. Enjoy your week. -Kim
Jenna
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.
Kim
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
Caitlin
Are you using whole dried thyme or ground thyme?
Kim
Whole dried thyme, Caitlin.
KryssiMc
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!
Kim
What a great idea, Kryssi. Thanks for the suggestion. I bet it was wonderful. Have a great weekend. -Kim
Rebecca
This looks wonderful! Do you think it would work to freeze it, or would the vegetables change texture too much?
Kim
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
Diane
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.
Gaye Miller
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.
Kim
So glad you like the recipe, Gaye. Thanks for coming back to let me know. Have a wonderful week. -Kim
R
I made this a couple weeks ago and it was delicious. I will keep this in rotation
Kim
Fantastic. Thank you. -Kim
Julie
I made this recipe twice with rutabaga and it was delicious and easy!
Kim
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
Scott
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!
Carol
I’ve cooked the beef in the stock (doubled the recipe), but the broth seems to have no depths. Any suggestions?
Kim
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
Cheryl
The stew was great and the meat was so tender! I will make this again. Thank you.
Kim
Good! I’m glad you liked the recipe, Cheryl. Enjoy your weekend. -Kim
Karen Farthing
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?
Kim
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
Karen Farthing
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!
Kim
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
Kelicia Mitchell
Hey there. If I wanted to use a slow cooker how would I achieve this as far as cook time? Looks so good!
Kim
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
Carole
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.
Kim
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
BZ
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.
Kim
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
Adina
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.
Kim
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
Ben Myhre
This looks like bowl full o' comfort. yum.
Kim
Thanks, Ben! -Kim