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low carb beef stew recipe in pot

Keto Beef Stew

KETO BEEF STEW is exactly the type of comfort food I want to eat all winter long! It’s rich, thick, and full of amazing flavor. The best part is…no one will even realize it’s low carb. Keep reading for all my secrets or hit the jump button to go straight to the recipe. 

keto beef stew with turnips

I’ve always been more of a soup girl than a stew girl, but wow, I think I’ve changed my mind! 

This low carb beef stew is so rich and hearty and it’s just bursting with all those classic flavors that you think of when you think of stew. 

Secret confession: There are ZERO potatoes in this recipe and my kids honestly had no idea. They thought I cooked them a meal full of carbs and they seriously didn’t notice a bit that I actually used turnips instead of potatoes.

In some instances, you’ll know when a turnip is a turnip. Take my turnips au gratin or mashed turnips…both are delicious, if you like turnips. They’re just not going to fool someone into think it’s a potato.

low carb beef stew recipe in pot

This beef stew with turnips though? Oh yeah. The turnips soak up all that lovely beef flavor and get this silky texture and man…it’s just heaven. People likely won’t even realize this isn’t a classic stew recipe.

How to make low carb beef stew: 

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You’ll need beef for beef stew and I personally prefer to start with a chuck roast instead of the already chunked up packs of ‘beef stew meat.’ I think a chuck roast just has better texture and flavor. 

seared beef for stew

Sear up the beef, working in batches if necessary. You want gorgeous browned beef…it’ll add so much flavor!

I like to use a heavy-bottomed dutch oven for this. Here is the one I use…it’s lasted well and it’s priced great compared to many others.

Next, you’ll deglaze the pot with a bit of beef broth and vinegar. You could also use dry red wine in place of that bit of broth, if you wanted. Yum!! (Deglazing just means adding liquid to the hot pan and scraping up the browned bits on the bottom. Those browned bits equal LOADS of flavor! Don’t skip this step.) 

You’ll add your beef, beef broth, tomato paste, and seasoning back to the pot and let it simmer away until the beef is nice and tender.

ingredients in pot for beef stew

Drop in your turnips, onions, carrots, celery, garlic, and salt and give it a big stir. 

Thickening low carb stew: 

We’re going to use xanthan gum to thicken the stew. It’s easily found at most well-stocked grocery stores or you can order it from my Amazon link. Xanthan gum sounds a little weird, but it’s a totally natural product that’s added to more foods than you realize. You probably already eat it, you just likely don’t cook with it at home unless you’re well versed in this low carb life.

Remove 1/2 cup of liquid from your stew and sprinkle just a 1/2 teaspoon of xanthan gum over the top and then immediately whisk it all together. A little goes a really long way with xanthan gum! 

Pour that mixture back into the stew and continue cooking for about 45 minutes. 

The vegetables will be tender, the stew will have this glorious richness to it, and you’ll basically never want to go a week without this keto beef stew again.

beef stew

A note about the carrots:

Yep, I totally added carrots to this AND called it a keto recipe. Let me explain…

I added TWO carrots to this entire recipe that serves 6 people. 

Those two carrots do a whole lot more than just add carbs…they add a sweet pop of flavor here and there, they add color and brightness, and most importantly: they make this keto beef stew feel like the beef stew your mama used to make. 

Of course, you can leave them out if you wish, but I vote that you keep ’em in there. 😉 

beef stew with turnips

More low carb soup recipes:

If you’re craving warm bowls of hearty soup this season, I’ve got ya covered. This keto soup is packed with Mexican flavors and it’s a favorite for us. This keto cheeseburger soup also packs a ton of flavor. 

Craving chili? My keto chili and keto white chicken chili both get rave reviews!

For a lighter soup, try my beef cabbage soup or broccoli cauliflower soup.

As you can see…there are lots of options! 

low carb beef stew

Follow me on social for more recipe ideas & inspiration!

low carb beef stew recipe in pot

Keto Beef Stew

This rich, thick beef stew is packed with beef and veggies making it a hearty dinner on chilly nights.

Yield 6 servings
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes


  • 1 ½ pound chuck roast, cut into cubes
  • 1 tablespoon avocado oil, more as needed
  • 3 teaspoons salt, divided
  • 4 1/2 cups beef broth, divided
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 large bay leaf
  • 1 pound turnips, peeled and cut into bite-sized chunks
  • 2 medium carrots, peeled and cut into coins
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon xanthan gum
  • 1 tablespoon fresh parsley, minced


  1. Heat a large dutch oven over medium-high heat. Add the oil and heat until shimmering.
  2. Sprinkle the beef with 1 teaspoon of salt. Add the beef to the pot in a single layer (you’ll likely need to work in batches) and cook until browned on all sides, about 5 minutes per batch. Add additional oil as needed between batches. Remove all beef to a bowl and set aside. 
  3. Add ½ cup beef broth and vinegar to the dutch oven and scrape up the browned bits on the bottom of the pan over medium-high heat.
  4. Add the beef back to the skillet along with the beef broth, tomato paste, Worcestershire sauce, and bay leaf. Bring to a boil, reduce to a simmer, and cover. Cook over low heat for 1 ½ hours or until beef is tender.
  5. Add the turnips, carrots, onion, celery, garlic, and remaining 2 teaspoons salt. Stir to combine.
  6. Remove ½ cup of liquid from the pot to a small bowl or measuring cup. Sprinkle with the xanthan gum and whisk well to incorporate. Return mixture to the pot and simmer uncovered for 45 minutes or until vegetables are tender, stirring occasionally.
  7. Remove bay leaf and sprinkle with parsley before serving.


Smaller turnips tend to be sweeter than larger turnips and have less of a bitter taste.

You may use 1/2 cup of dry red wine in place of the beef broth to deglaze the pan.

I did not measure the servings by volume. Just divide evenly among six bowls.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 20gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 94mgSodium: 1872mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 5gSugar Alcohols: 0gProtein: 31g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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83 thoughts on “Keto Beef Stew”

  1. Delicious as promised!
    Would substituting turnips for potatoes work in other stews? I’m thinking specifically of a chili verde (green chile stew).

      1. Thanks for the quick answer! Sorry to ask another question, but how do you decide when to substitute radishes and when turnips?

  2. This was my first time using turnips, ever. For me, the stew tasted even better the next day after sitting in the fridge overnight. All the flavors mixed in together superbly. I ate the whole thing after I reheated it, it was fantastic! The turnips were great.

  3. It’s always interesting to read the comments and see how people change the recipes but I wouldn’t change this one at all. It is so flavourful. Perfect as is.

  4. A suggestion for anyone that doesn’t care for turnips, like me. Use a rutabaga, aka yellow turnip. Very tasty.

    People seem to use “turnip” interchangeably with rutabaga. Your photos look like the “turnip” is yellow like a rutabaga. Doesn’t matter, but just curious.

    1. Karly Campbell

      We used turnips. Not sure I’ve ever actually had a rutabaga. They do have a bit more carbs than turnips it looks like, but very similar. 🙂

  5. We have made this several times in the instant pot. I decreased the broth to 3 cups, sauté the meat in batches, deglaze with the red wine vinegar, add all the other ingredients. Cook on high pressure for 10 minutes. Slow release 10 minutes and then thicken, you can add more broth at this point if you many more “juice”. It’s the best stew I’ve ever had! Have some cooking now! Husband loves it!

  6. Lee Ann Brentar

    I’ve been making this recipe ever since I found it. It’s excellent. It takes me far less time than you suggest ( I don’t do 1 ½ hours to cook the meat before adding vegetables. I put the vegetables in shortly after and cook it all about an hour. It seems to work. Thank you.

  7. I don’t know what went wrong. The turnips had a nice flavor at first but then had a terrible bitter aftertaste. I had to throw it all out. I know I did one other thing wrong—I left the fat from the chuck roast in the pot. That caused there to be a greasy layer on top. I can fix that next time, but what do you do about bitter turnips?

    1. Karly Campbell

      Hi Darin! Look for smaller turnips – they tend to be sweeter and less bitter. You also want to peel the turnips, which I just now realized I left out of the instructions. I’m so sorry if that was the issue. Peeling does help, and smaller ones will help too. That said, turnips do have a natural pepper-y taste to them that you may just be sensitive to. We find it pretty much disappears with certain cooking methods like this (or in a pot roast) but you may just not like turnips. 🙂

  8. I just made in my instapot. The turnips basically disintegrated. I think I cooked too long. Used an insta pot recipe for normal beef stew. Called for 35 mins/10 NR. It’s super tasty though.

  9. Lindsey Blackman

    This looks great but I want to try in the instant pot, any recommendations to do this?

    1. Karly Campbell

      Hi Lindsey! I haven’t tried this one in the Instant Pot, so I’m not sure how long it’ll take.

    1. Karly Campbell

      Hi Rob! I’ve only tried this with the turnips. I believe celeriac is lower in carbs than turnips, but you can check with your carb counter to see for sure. 🙂

      1. Thanks. I think you’re correct about it being lower carb than turnip. The reason I’m thinking of celeriac, is that I’ve had keto poutine made with it, and the same poutine using turnips, and the celeriac tastes much better. Whereas the turnip is on the bitter side, the celeriac is sweet. 😀


        1. It is true that if you use smaller turnips and peel them. I did the recipe as stated and it was perfect. My son did not realize they weren’t potatoes

  10. In just made this for supper and added radishes. The radishes are just like potatoes in it. Fantastic! This is definitely a keeper.

  11. Bernadette

    Hi, I just made this recope, delicious. I didn’t have a bayleave so I added a couple shakes of Italian spice. So good.

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