Keto Beef Stew (Slow Cooker Or Oven) Recipe

I developed a Slow Cooker Beef Stew that tucks tender beef and vibrant low‑carb vegetables into a surprisingly thick gravy you can make in the slow cooker or finish in the oven.

I love this Keto Beef Stew because it somehow makes tough beef chuck turn into silky, fork-tender bites, and the turnips hold up so they add texture without turning to mush. I usually throw it in the slow cooker or pop it in the oven, then do something else, because it rewards patience.

Folks ask if it’s a Keto Crockpot Recipes favorite or just a Low Carb Dinner Recipes flex, and I say yes to both, even if that sounds cocky. The mushrooms give it a low-key earthiness that tricks people into thinking it’s richer than it is.

Trust me, you’ll go back for seconds.

Ingredients

• Beef chuck: Rich in protein and iron makes stew hearty, can be fatty so trim some.
• Turnips: Low carb root veg, gives body and subtle sweetness, adds fiber and vitamin C.
• Mushrooms: Deep umami low calories, soak up broth and add meaty texture plus B vitamins.
• Onion: Turns sweet when slow cooked, adds aromatics, small carbs and antioxidants too.
• Beef broth: Creates savory backbone, gives electrolytes and gelatin if homemade, just watch sodium levels.
• Xanthan gum: Micro thickener lets you avoid flour, keto friendly but a tiny amount goes far.
• Butter: Adds rich fat and silkiness, lifts flavor and calories, perfect for keto cooking.

Ingredient Quantities

• 2 lb beef chuck, cut into roughly 1 to 1 1/2 inch cubes
• 1 1/2 tsp kosher salt (adjust to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil or avocado oil
• 1 medium yellow onion, roughly chopped
• 3 garlic cloves, minced
• 8 oz (225 g) cremini or button mushrooms, halved
• 2 medium turnips, peeled and cut into 1 inch cubes (about 2 cups)
• 2 stalks celery, sliced
• 2 cups (480 ml) low sodium beef broth
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1/2 cup (120 ml) dry red wine or extra beef broth, optional
• 2 tbsp butter
• 2 to 3 sprigs fresh thyme or 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp xanthan gum (for thickening)
• 2 tbsp heavy cream, optional for extra richness
• 2 tbsp chopped fresh parsley for garnish, optional

How to Make this

1. Pat the beef dry with paper towels and season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive or avocado oil in a heavy skillet or Dutch oven over medium-high heat and sear the beef in batches until well browned on all sides, 2 to 3 minutes per side. Don’t crowd the pan, or it will steam not brown.

2. Remove beef to a plate, lower heat to medium and add the chopped onion. Cook until soft, about 3 to 4 minutes, then add the minced garlic and halved mushrooms. Add 2 tbsp butter and brown the mushrooms and onions until they have some color, another 3 to 4 minutes.

3. Stir in 1 tbsp tomato paste and cook a minute to remove raw taste. Pour in 1/2 cup dry red wine or an extra 1/2 cup beef broth if not using wine, scraping the browned bits from the bottom with a wooden spoon. Stir in 1 tbsp Worcestershire sauce.

4. Return the seared beef and any accumulated juices to the pot. Add 2 cups low sodium beef broth, the cubed turnips, sliced celery, 2 to 3 sprigs fresh thyme (or 1 tsp dried), and 1 bay leaf. Bring to a gentle simmer.

5. Choose your cooking method: for slow cooker, transfer everything to a slow cooker, cover and cook on low 7 to 8 hours or high 4 to 5 hours until beef is fork tender. For oven, preheat oven to 325 F (160 C), cover the Dutch oven and bake 2 1/2 to 3 hours until beef is tender. Check once or twice and add a splash more broth if liquid gets too low.

6. When the beef is tender, remove thyme sprigs and bay leaf. If you want extra richness stir in 2 tbsp heavy cream now. Taste and adjust salt and pepper.

7. To thicken with xanthan gum use it sparingly. Put 1/2 tsp xanthan gum into 1 to 2 tbsp cold broth or water and whisk until smooth, or simply sprinkle it slowly while whisking the simmering stew nonstop to avoid clumps. Whisk it in a little at a time until the gravy reaches the thickness you like. It thickens fast so stop when you see it set up.

8. Let the stew rest off the heat for 5 minutes so it settles and thickens a touch more. If it’s too thick, thin with a splash of broth. If too thin add a tiny pinch more xanthan gum, whisk, then wait a minute.

9. Serve hot topped with 2 tbsp chopped fresh parsley if you like. Leftovers taste even better the next day, reheat gently so the cream doesn’t split.

Equipment Needed

1. Heavy skillet or ovenproof Dutch oven for searing and braising
2. Slow cooker if you prefer the set-it-and-forget-it method (optional)
3. Chef’s knife and sturdy cutting board for chopping beef, veg and herbs
4. Tongs for turning beef and a wooden spoon to scrape browned bits
5. Measuring spoons and a 1/2 cup measure for liquids and xanthan gum
6. Small bowl and whisk to make the xanthan slurry without lumps
7. Paper towels to pat the beef dry and blot mushrooms
8. Ladle or large serving spoon plus oven mitts for handling hot pots

FAQ

Keto Beef Stew (Slow Cooker Or Oven) Recipe Substitutions and Variations

• Beef chuck: boneless short ribs (same rich flavor, use 1:1), lamb shoulder (similar fattiness, 1:1), pork shoulder (a bit sweeter but works well, 1:1)
• Turnips: cauliflower florets (lower carb, add later so they dont get mushy), rutabaga (heartier, slightly higher carbs, use 1:1), kohlrabi (mild, keeps some bite, 1:1)
• Xanthan gum: guar gum (use about half the xanthan amount), gelatin (bloom 1 tsp gelatin in 2 tbsp cold water then stir in for a silky thicken), psyllium husk powder (use sparingly, gives body not extra sheen)
• Heavy cream: sour cream (adds tang, use 1:1), cream cheese thinned with a splash of broth (richer, great for keto), canned coconut cream (dairy free, slightly coconutty, use 1:1)

Pro Tips

– Sear the beef dry and don’t crowd the pan. if you pile the cubes in they’ll steam not brown, and that crust is where most of the flavor hides. Let each side get a good color before you flip, don’t poke it constantly.

– Deglaze properly so you get all that fond. Pour in the wine or broth and scrape the bottom with a wooden spoon, then let it reduce a little so the flavors concentrate, otherwise the broth can taste thin.

– Xanthan gum is powerful so go sloooow. Mix the 1/2 tsp into a little cold liquid first, or very slowly sift it in while whisking the hot stew, it sets fast and if you add too much you’ll end up with a gloopy texture. If you worry about texture try a cornstarch slurry instead.

– Make it a day ahead and finish gently. Stews usually taste better after a night in the fridge, skim the hardened fat off top before reheating, and add the cream or parsley at the end so the sauce stays silky and the herbs stay bright.