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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. 21.8 carbs for the turnip
    5 carbs for the tomato paste
    3.3 for Worcestershire sauce
    8.2 for carrots
    8 for onion
    2 for garlic
    1 for gum
    The rest are 0 carb or >1
    Almost 50 Net Carbs for the whole thing
    Divided by 6 (for the servings)
    Math is a bit wrong, I’d say it’s still a good dish and I will be trying it but I won’t be adding the turnips
    Not trying to be a jerk, I’m on a diet for my health that absolutely requires me to be strict with the numbers

    1. Karly Campbell

      Hi Rachel! The nutrition is calculated automatically, pulling in numbers from the USDA. As it says in the post, the info is there as a courtesy and not guaranteed to be accurate. I’m not a dietitian and the calculation will vary based on the exact weight of produce you use as well as brands of different products. If absolutely perfect math is what you need, you’ll want to weigh and count the exact products you use. 🙂

  2. I NEVER leave comments on recipes but oh Lordy! This stew is amazing! Like other commenters, I snuck the turnips in and my potato living bf was none the wiser! Also super easy to remember! I know it’s a keto recipe, but throwing some Guinness in there might be good too! Thanks! 😉

    1. Karly Campbell

      Love to hear that! Thanks, Vallory! And the Guinness sounds like a great addition!

  3. Ross Elliot

    Xanthan gum can be a pain to work with, as it loves to form gooey lumps. Easily fixed by dispersing first in a little oil (olive MCT, avocado … whatever) then mixing that in. Works like a charm!

      1. ross elliot

        I haven’t actually measured it, but I would estimate four parts oil to one part xanthan. So a quarter teaspoon of xanthan into something small and shallow, dribble in the oil while giving it a stir. when the xanthan is no longer showing white, you are good to go.

  4. Thomas Horsley

    Just made this and it was really good. I’ve never used xanthan gum before, but it worked really well and wasn’t nearly as much trouble as thickening things with flour. I don’t think I’d mistake turnips for potatoes, but they taste great. I also added a can of green beans I had (just before dishing it out), and they go well with the rest of the veggies. Now I just have to clean the dutch oven…

    1. Karly Campbell

      I bet the green beans were a great addition! Thanks for the review, Thomas. 🙂

  5. Just made this. Was absolutely fantastic!!! Xantham gum is ridiculously expensive but texture is worth it in stew. I also added 1 lb mixed mushrooms since beef seemed to disappear. Needed to add something hearty. Worked fabulously. Thank you for posting this recipe!

    1. Karly Campbell

      If you leave out the xanthan gum, the stew will just be thinner. It helps add body and thickness. 🙂

    1. Karly Campbell

      Hi Leslie! The nutrition info is based on this recipe serving 6. I didn’t measure each serving by volume.

  6. This was delicious! I used half turnips and half radishes to cut the carb count down even more since my stew meat oddly had carbs! Do you know if this would freeze well?

    1. Karly Campbell

      I think it would freeze well, but I haven’t tried so I can’t say for sure. 🙂

      1. I’m currently cooking it in a Crock-Pot right now… Hoping it turns out as well as everyone else’s… I’ve never eaten a turnip so I’m a little nervous. 🙂

  7. Made this today and it was the best beef stew I ever had! Could not tell that it had no potatoes. Thanks

  8. I made this stew yesterday (on a cold, wintery day), after my son found it on your site. This stew is REALLY good! I think it will be my go-to recipe from now on! And thank you for helping me discover that I really enjoy turnips!

  9. I love this recipe. I can’t remember last time I ate a turnip but they were amazing. This meal is definitely in my rotation of meals. Sometimes you just want something substantial. This stew has it all and more. So glad I found your website. Thx.

  10. So I made this tonight, and even needing to take a few shortcuts and missing a few things like the bay leaf and parsley, it was AMAZING! My husband loved it too (which says a lot because he doesn’t really like soups). I couldn’t find turnips but the produce guy at my store recommended celery root as a substitute and it was really good!

  11. I just made this fabulous stew for dinner. My son who has never tried rutabaga (and very picky on what he eats). Ate it all and he still doesn’t know what the cubes were

    1. Karly Campbell

      It’s amazing how these veggies taste differently after cooking in the juices with the meat! 🙂

  12. I have found radishes work for potato substitution in stew. Much less carbs, pink color dissipates and absorbs stew flavor just how you describe turnips.

  13. Where in my store would I find xanthan gum? You would not believe the looks I have gotten when asking about more common products! Thanks for providing a link to order in case I come home empty handed!

    1. I’ve seen it in the health food section where you can find the vegan and gluten-free baking products.

    2. Karly Campbell

      At Walmart I’ve found it next to the flours, with the alternative flours, flax seed, chia seeds, and such.

    3. I asked where the xanthan gum was, and the clerk said “Oh, that would be in the candy aisle!”

  14. Hi Karly,
    This sounds just great! I would like to make this in my instant pot, tho. Any idea as to how long I would let it cook in there?

    1. Karly Campbell

      Hi Micki! I haven’t tested this in the Instant Pot, so I’m really not sure. Sorry I’m not more help!

      1. Lillian Gresham

        It works great in the Insta Pot. You use the sautee setting to brown the meat. Add everything but the xanthan gum. Push Meat/Stew and High Pressure Cook. Set the timer for 20 minutes. Let it natural release. Then do step 6. Push Meat/Stew and High Pressure cook again. Set the timer for 5 minutes. Let it natural release. Then do step 7 and enjoy.

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