Keto Beef Stew {Instant Pot, Crock-Pot, On the Stove}

There’s something about a big bowl of Keto Beef Stew that just hits the spot when you want a really hearty dinner. The beef is fall-apart tender, the broth is rich and savory, and every spoonful is packed with soft vegetables and plenty of flavor.

What I love most is how satisfying it feels. It has that slow-cooked, comforting beef stew taste, with a thick, flavorful broth that gets even better as everything cooks together.

It’s the kind of dinner that feels especially good on a cold evening, but honestly, I’d make it anytime I’m craving something warm, filling, and made in one pot. And leftovers are just as good the next day once all those flavors have had even more time to come together.

Why You’ll Love This Keto Beef Stew

• The beef gets really tender. It cooks until the pieces are soft and easy to cut with a spoon or fork.
• It’s hearty without potatoes. Turnips give the stew plenty of substance while keeping the carbs lower.
• You can cook it three ways. Use the Instant Pot, slow cooker, or stovetop depending on how much time you have.
• It’s a full meal in one pot. You get beef, vegetables, and plenty of savory broth together in every bowl.
• Only 4g net carbs per serving. The current nutrition calculation is based on eight servings.

Why Use Turnips in Keto Beef Stew?

Traditional beef stew usually gets a lot of its bulk from potatoes, so I wanted something that would still give this version those hearty chunks of vegetables.

Turnips work really well here because they soften as they cook and take on the flavor of the broth without completely disappearing into the stew.

If you don’t have turnips, the recipe card also gives 6 ounces of cauliflower florets as an alternative. Cauliflower will give you a different texture, but it still works well with the beef and broth.

Ingredients for Keto Beef Stew

There are quite a few ingredients in the pot, but most of them are simple vegetables, seasonings, and pantry staples.

• Beef stew meat: Chuck roast is my favorite cut for beef stew because it becomes much softer as it cooks. Cut the beef into roughly 1-inch cubes so the pieces cook evenly.
• Turnips: These take the place of potatoes in this low-carb version. Peel and cut them into bite-sized cubes. If you don’t have turnips, you can use 6 ounces of cauliflower florets instead.
• Celery: Adds flavor to the broth and gives the stew another layer of texture.
• Green beans: Cut them into roughly 1-inch pieces so they’re easy to scoop up with the rest of the stew.
• Onion: Adds savory flavor to the base of the stew.
• Garlic: Two cloves are enough to give the broth extra flavor without overpowering everything else.
• Beef broth: This makes up most of the liquid in the stew. You can also use beef bone broth if that’s what you have.
• Tomato sauce: Adds a little richness and tomato flavor to the broth. The recipe uses half of a 10-ounce can, or about 5 ounces.
• Olive oil or butter: Either one works for browning the beef.
• Italian seasoning: Adds dried herbs without needing several separate seasonings. You can also make my homemade Italian seasoning.
• Worcestershire sauce: Adds a deeper savory flavor to the broth.
• Red pepper flakes: Optional, but good if you like a little heat.
• Fresh parsley: Optional for serving.

How to Make Keto Beef Stew in the Instant Pot

The Instant Pot is the quickest way to make this recipe, but browning the beef first is still worth doing because it adds much more flavor to the broth.

1. Cut the beef into roughly 1-inch pieces. Chop the onion, mince the garlic, cube the turnips, slice the celery, and cut the green beans into 1-inch pieces.
2. Set the Instant Pot to Sauté and add the olive oil or butter.
3. Once hot, add the beef, onion, garlic, salt, pepper, and Italian seasoning. Cook, stirring occasionally, until the beef is browned on the outside.
4. Pour in the beef broth and scrape the bottom of the pot well to loosen any browned bits. This is important because anything stuck to the bottom can trigger a Burn warning.
5. Add the turnips, celery, and green beans.
6. Stir in the tomato sauce and Worcestershire sauce. Add the red pepper flakes if using.
7. Close the lid and set the valve to Sealing.
8. Cook on Manual High Pressure for 25 minutes. The Instant Pot will need about 10 minutes to come to pressure before the cooking time begins.
9. Once the 25 minutes are up, let the pressure release naturally for 10 minutes. Carefully release any remaining pressure before opening the lid.
10. Let the stew sit for a few minutes, then taste and add more salt and pepper if needed. Finish with chopped parsley before serving.

Can I Make Beef Stew Without an Instant Pot?

Absolutely. I’ve included both slow cooker and stovetop options because beef stew works really well with a longer, slower cook too.

Slow Cooker Beef Stew

Heat the olive oil or butter in a large skillet.

Add the beef, onion, garlic, salt, pepper, and Italian seasoning. Cook until the beef is browned on the outside.

Transfer everything to the slow cooker and add the turnips, celery, green beans, beef broth, tomato sauce, Worcestershire sauce, and optional red pepper flakes.

Cover and cook:

• LOW for about 6 hours, or
• HIGH for about 4 hours

The stew is ready when the beef is tender.

Taste before serving and adjust the salt and pepper if needed. Add chopped parsley at the end.

Stovetop Beef Stew

Heat the olive oil or butter in a large Dutch oven or heavy-bottomed pot.

Brown the beef with the onion, garlic, salt, pepper, and Italian seasoning.

Pour in the beef broth and scrape up any browned bits from the bottom of the pot.

Add the turnips, celery, green beans, tomato sauce, Worcestershire sauce, and optional red pepper flakes.

Bring the stew to a gentle simmer, then reduce the heat to low.

Cover and simmer for about 60 to 90 minutes, or until the beef is tender. Check it occasionally and stir as needed.

Tips for the Best Beef Stew

• Cut the beef into similar-sized pieces. Keeping the chunks close to the same size helps them become tender at roughly the same time.
• Brown the beef before adding the broth. Those browned bits at the bottom of the pot add a lot of flavor once you scrape them into the broth.
• Scrape the Instant Pot well. After adding the broth, loosen everything stuck to the bottom before pressure cooking. This helps prevent the Burn warning.
• Don’t rush the beef. Whether you use the Instant Pot, slow cooker, or stovetop, the stew is ready when the beef is tender, not simply when a timer goes off.
• Cut the turnips into bite-sized pieces. Large pieces take longer to soften and can make the stew awkward to eat.
• Taste at the end. Broths and Worcestershire sauces vary quite a bit in saltiness, so adjust the final seasoning after cooking.

What Can I Serve With Keto Beef Stew?

This stew is filling enough to eat on its own, but bread or a simple vegetable side works especially well with all that broth.

Some of my favorites are:

• Keto Dinner Rolls
• Keto Cornbread
• Cauliflower Mashed Potatoes
• Roasted Vegetables

I especially like serving something alongside that can soak up the broth left in the bowl.

How to Store Keto Beef Stew

Refrigerator

Let the stew cool, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days.

Reheat it gently on the stovetop or in the microwave until hot throughout. If the broth thickens or reduces while stored, you can add a small splash of beef broth while reheating.

Freezer

This stew can also be frozen. Let it cool completely before transferring it to freezer-safe containers, leaving a little room at the top for expansion.

Thaw it in the refrigerator before reheating.

More Low Carb Soup and Stew Recipes

If you like hearty one-pot meals like this one, try:

• Unstuffed Cabbage Roll Soup
• Low Carb Cream of Mushroom Soup
• Keto Broccoli Cheese Soup
• Pumpkin Soup
• Creamy Garlic Shredded Chicken Soup

Keto Beef Stew {Instant Pot, Crock-Pot, On the Stove}

5 from 15 votes

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Prep time 15 minutes mins

Cook Time 25 minutes mins

Servings 8 servings

Author Ioana Diaconu from LowCarbSpark.com

Print Recipe Pin Recipe

Description

 

This keto beef stew is loaded with tender beef, turnips, green beans, celery, and a rich savory broth. Make it in the Instant Pot, slow cooker, or on the stovetop for a hearty low-carb dinner with only 4g net carbs per serving.

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 1/2 lb beef stew meat cubed (1 inch)
• 2 medium turnips cubed or 6 oz cauliflower florets
• 2-3 ribs celery sliced
• 1 cup green beans cut into 1-inch pieces
• 1 medium onion chopped
• 2 cloves garlic minced
• 5 cups beef broth
• 5 oz can tomato sauce , or half of a 10-oz can
• 2 tbsp olive oil or butter
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp Italian Seasoning
• 2 tbsp Worcestershire Sauce
• ½ tsp red pepper flakes optional
• Fresh parsley leaves for garnish (optional)

Cook ModePrevent your screen from going dark

Instructions

 

Instant Pot Instructions

• Cut the beef into 1-inch cubes. Prepare the turnips, celery, green beans, onion, and garlic.
• Set the Instant Pot to Sauté and add the olive oil or butter.
• Add the beef, onion, garlic, salt, pepper, and Italian seasoning. Cook, stirring occasionally, until the beef is browned on the outside.
• Pour in the beef broth and scrape the bottom of the pot well to loosen any browned bits.
• Add the turnips or cauliflower, celery, and green beans.
• Stir in the tomato sauce, Worcestershire sauce, and red pepper flakes, if using.
• Close the lid and turn the steam valve to Sealing.
• Cook on Manual High Pressure for 25 minutes. Allow about 10 minutes for the pot to come to pressure.
• When the cooking time is finished, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
• Let the stew rest for a few minutes. Taste and add more salt and pepper if needed, then garnish with fresh parsley.

Slow Cooker Instructions

• Heat the olive oil or butter in a skillet over medium-high heat.
• Add the beef, onion, garlic, salt, pepper, and Italian seasoning. Cook until the beef is browned on the outside.
• Transfer to the slow cooker and add the turnips or cauliflower, celery, green beans, beef broth, tomato sauce, Worcestershire sauce, and red pepper flakes if using.
• Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the beef is tender.
• Taste and adjust the seasoning before serving. Garnish with parsley if desired.

Stovetop Instructions

• Heat the olive oil or butter in a Dutch oven or large heavy-bottomed pot over medium-high heat.
• Add the beef, onion, garlic, salt, pepper, and Italian seasoning. Brown the beef on the outside.
• Pour in the beef broth and scrape the bottom of the pot.
• Add the turnips or cauliflower, celery, green beans, tomato sauce, Worcestershire sauce, and optional red pepper flakes.
• Bring to a simmer, then reduce the heat to low. Cover and cook for 60 to 90 minutes, or until the beef is tender.
• Taste and adjust the salt and pepper before serving.

Nutrition Facts

Amount per serving.

Calories

186kcal

Total Carbs

6g

Net Carbs

4g

Protein

21g

Fat

8g

Fiber

2g

Sugar

3g

Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.

Course Soup

Cuisine American

Keyword beef stew

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