Savor this low-carb version of a classic dish that skips the potatoes but delivers familiar, heart-warming flavors!
Beef stew was a staple meal in my home. I can hardly count the number of times I came home from school to the savory aroma of beef, vegetables, and broth bubbling away on the stovetop. The soft-cooked potatoes and carrots were my favorite part! I’d mash them together on my plate and swirl them into the rich, brown gravy. Yum!
I didn’t realize that potatoes were a keto no-no until recently. My partner embraced the low-carb lifestyle last year, and I try to support his choice any way I can. I stopped keeping bread and cereal in our cupboards and started scouring the labels of sauces and condiments for sneaky starches and sugars. I was planning to make a pot of beef stew for a big game one weekend when he spotted the russet potatoes I had picked up at a farmers’ market. My heart literally sank when he told me they weren’t allowed. But being a resourceful and supportive partner, I immediately began researching alternatives.
I was delighted to find this keto beef stew recipe just in the nick of time! It’s pretty much the same as preparing regular beef stew, but you don’t have to mess with a flour and butter roux—and you don’t have to scrub, peel, and prep any potatoes!
The real payoff was enjoying the deep, rich flavors of this stew with my partner. It delivers all that savory beefiness, underscored by the fragrant combo of celery, carrots, and garlic. The red wine layers in more richness and a touch of acidity, while the rosemary adds a bright herbaceous note. But the kicker is the bacon! It levels up this stew with smokiness, saltiness, and a silky texture that’s really mind-blowing. I didn’t miss the potatoes at all!
Tips for thicker stew without added carbs
The best part about beef stew is its thick consistency. That’s what sets it apart from soup and makes it feel so very comforting. But what if yours is too watery? Here’s how to achieve a satisfyingly thick texture without adding carbs.
Start by controlling your liquid. Use less broth than you might expect, adding it gradually as the stew simmers. This method naturally reduces the risk of a watery stew, and you can always add more broth later if needed.
Next, you can extend the uncovered cooking time, allowing liquid to naturally evaporate while the stew simmers. An easy add-in is a handful of cauliflower florets, blended until smooth. They’ll add mild, creamy thickness without a lot of net carbs.
You’ve also got options for several effective low-carb thickeners to get a rich, hearty consistency. Xanthan gum is a powerful thickener that works quickly. Sprinkle in a quarter teaspoon at a time, whisk thoroughly, and let the stew simmer for a few minutes. Don’t go overboard or you’ll get a gummy texture. Glucomannan—aka konjac powder—is a nearly zero-carb fiber that swells in liquid and thickens beautifully. Start with half a teaspoon, stir well, and add more if necessary. One to two teaspoons of finely ground psyllium husk will absorb excess liquid and increase viscosity as it cooks.
Finally, you could make a keto roux, which is a twist on the classic technique. Melt one or two tablespoons of butter in a separate skillet, then whisk in one or two tablespoons of almond flour. Cook gently until golden, then stir into the stew at any point for a subtle thickening effect and buttery, nutty flavor—all while staying low-carb.
How do I store leftovers?
Allow your beef stew to cool completely before storage, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze leftover stew for up to 3 months. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave, stirring occasionally, until the stew is piping hot throughout.
Similar recipes to try
Looking for other hearty, one-pot meals to warm your soul? Check out this Keto French Onion Soup Recipe, this recipe for Low-Carb Steak Chili, this recipe for Healthy Cabbage Soup, and this Low-Carb Pizza Soup that cooks up quickly in your Instant Pot.
Keto Beef Stew – Winter Stew Recipe
Ingredients
- 4 slices thick-cut bacon
- 1 pound beef stew meat
- 1/4 teaspoon black pepper
- 1/2 medium onion chopped
- 1 celery rib chopped
- 1 cup carrots chopped
- 2 cloves garlic minced
- 1/3 cup red wine
- 2 tablespoons tomato paste
- 4 cups lower-sodium beef broth
- 1 sprig rosemary
Instructions
- Chop the bacon into 1-inch pieces and add to a large pot. Turn on medium heat and cook the bacon until crisp, about 10-15 minutes. Use a slotted spoon to remove the cooked pieces while leaving the grease in the pot. Set the bacn aside.
- Season the beef with black pepper. Add the beef to the bacon grease in the pot and cook until all sides are browned, about 8-10 minutes. Remove the cooked beef with a slotted spoon and set aside.
- Add the onion, celery, and carrot to the pot. Cook until the vegetables start to get tender, about 3-4 minutes. Add the garlic and cook for an additional 1 minute.
- Add the red wine and cook until the liquid is reduced by half, about 2-3 minutes.
- Add the tomato paste, broth, and rosemary to the pot. Add the cooked beef and bacon, as well.
- Cover and reduce heat to low. Let simmer for 1 hour, then remove the lid and simmer uncovered until the stew reaches your desired consistency, usually about 30 minutes.
- Serve hot.
Leave a Comment