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

Close-up of keto beef stew with tender beef, turnips, vegetables, fresh parsley, and savory broth.

5 from 15 votes

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

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.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Keyword: beef stew

Servings: servings

Calories: 186kcal

Author: Ioana Diaconu from LowCarbSpark.com

Ingredients

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)

US Customary - Metric

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