This easy Low Carb Keto Beef Stew recipe is loaded with veggies, gut-friendly and gluten-free, a warming meal that is perfect for the cold weather!

Low Carb Keto Beef Stew in a pot. A wooden spoon serving stew.

Disclosure: this recipe has been created in partnership with Awaken180° Weightloss and it is compliant with the program rules and recommendations. For more information please visit Awaken180° Weightloss.

It’s sad to say but summer is on its way out the door. Before we know we’ll be reaching for cozy sweaters and warming meals like this easy low carb keto beef stew. Luckily there are plenty of wonderful things about Fall and let me tell you, Fall foods are simply the best!

I mean, just have a look at some of the most delicious warming and comforting meals like, Braised Short Ribs or this Braised Chicken with Mushrooms, also this Classic Pot Roast and Chicken Thighs with Vegetables. These meals are about as mouthwatering as it gets, nourishing and warming from the inside out, and the best part is they are made with few and simple ingredients.

As for this low carb keto beef stew which is a gut-friendly, weight management variation of my classic Dutch Oven Beef Stew, you can expect the same level of deliciousness, great flavors and a healthy variety of veggies such as celery and mushrooms, red bell peppers, green beans and cabbage. If you never added cabbage to your stew before, let me warn you, it’s addicting!

Furthermore, cabbage is loaded with vitamins C and K, iron and fiber, and naturally contains healthy gut bacteria called probiotics. So if cabbage doesn’t usually make it to your dinner table, let’s change that now!

It is my commitment to you, to deliver a healthy array of recipes that are packed with plant foods (phytonutrients; phyto = plant) and this low carb keto beef stew does just that 🙂

Let’s review our ingredient list…

Ingredients for low carb keto beef stew. Meat in a glass bowl. Veggies on the table.

ingredients for a Low Carb Keto Beef Stew cut up and measured in cutting board.

Beef Chuck Roast – I recommend grass-fed and local meats whenever possible. Grass-fed beef contains more vitamins and minerals, omega–3 fatty acids, and CLA than grain-fed beef.

Olive Oil – be sure to choose a good high quality organically sourced olive oil. Most olive oils can last 18–24 months from the time they’re bottled, and a little less for extra virgin olive oils, around 12–18 months. Tip: the best olive oils are sourced from one country, not a combination of countries 🙂 ex: Italy, Greece, California.

Onions, Celery and Garlic – this classic combination will help create a fragrant base for our stew. They will soften with time and become part of the broth. So delicious!

Mushrooms – although mushrooms are also a part of the fragrant base/ broth, I had to separate them into its own category only to tell you that mushrooms are very good for you! Mushrooms are fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals. In this recipe I am using shiitake mushrooms, but you can use any type you like.

Tabasco and Soy Sauce – flavoring agents, their natural acidity will help balance out the flavors and add depth to our stew.

Red Bell Pepper – for a touch of color, flavor and good texture.

Green Beans – *in moderation as recommended in the program. One cup of green beans has just 31 calories, virtually no fat and only 3.6 g of sugar.

Cabbage – full of gut-friendly insoluble fiber that keeps the digestive system healthy and promoting regular bowls. Cabbage increases the number of beneficial bacteria in the gut. In other words, eating more cabbage in an excellent way to keep your belly happy and healthy.

Broth – be sure to use program approved Nature’s Promise Broth

Fresh Thyme and Bay Leaf – these two herbs and aromatics will add the final touches to our dish.

chuck roast beef sautéed in a dutch oven
Low Carb Keto Beef Stew in a dutch oven.

how to make low carb keto beef stew

  1. Start by seasoning the beef with salt and pepper, to taste. Tip: generally I dispense enough salt and pepper to cover most the meat equally, then toss. This is the only time we are adding salt and pepper to the stew, but don’t over do it because later on we are adding soy which contains sodium.
  2. Heat oil in dutch oven, when hot add in meat and cook until browned, about 10-12 minutes total, 5-6 minutes on each side. Tip: It’s best to leave the meat undisturbed for the full 5-6 minutes on each side. Then transfer meat to a plate and set aside.
  3. To the dutch oven add onion, celery, mushrooms and garlic. If needed add an additional tbsp of oil, but most times there is just enough oil/ liquids left to saute the onions. Saute for 5-7 minutes until veggies have softened. 
  4. Now add the tabasco sauce and soy and deglaze the pan. Stir well. 
  5. Add bell pepper, fresh thyme and bay leaf. Also stir in the broth.
  6. Transfer the meat back to the pot and stir well. Top with green beans and cabbage. You don’t need to stir the veggies in, let them stay on top as they will cook much quicker. 
  7. Cover and turn heat to medium-low. Cook for 65-75 minutes. Check meat after an hour to see if it is tender enough to your liking. 
  8. Garnishing suggestions; hot peppers (pictured banana pepper and jalapeño) and cilantro.
Low Carb Keto Beef Stew in a dutch oven.
Low Carb Keto Beef Stew being served with a wooden spoon.

servings suggestions

This low carb keto beef stew is mega filling as is, but you can serve it with a Green Salad or Paleo Cauliflower Rice.

other low carb meal suggestions

Healthy Chicken Cabbage Stir Fry

Stuffed Zucchini Boats

Mediterranean Salmon

Sheet Pan Chicken and Veggies

overhead view of low carb keto beef stew
5 from 3 votes

Low Carb Keto Beef Stew

by Silvia Dunnirvine
Easy low carb and keto beef stew loaded with veggies! This warming recipe is gut-friendly, gluten-free and perfect for the cool weather!
Prep: 10 minutes
1 hour 45 minutes
Total: 1 hour 55 minutes
Servings: 6 people

Equipment

  • Dutch Oven

Ingredients 

  • 2 lb grass-fed chuck roast cut into small pieces
  • 2 tbsp olive oil
  • 1 medium onion, chopped small
  • 1 cup shiitake mushrooms, chopped
  • 1/2 cup celery, thinly sliced/ chopped
  • 1 red bell pepper, cubed
  • 1 cup green beans, chopped
  • 1 cup cabbage thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp tabasco sauce
  • 2 tbsp soy sauce*
  • 32 oz Nature's Promise broth low-sodium
  • fresh thyme
  • 2 bay leaves
  • salt and pepper, to taste

Instructions 

  • Start by seasoning the beef with salt and pepper, to taste. Tip: generally I dispense enough salt and pepper to cover most the meat equally, then toss
  • Heat oil in dutch oven, then add in meat and cook until browned, about 10-12 minutes total, 5-6 minutes on each side. Tip: It's best to leave the meat undisturbed for the full 5-6 minutes on each side. Then transfer meat to a plate and set aside.
  • To the dutch oven add onion, celery, mushrooms and garlic. If needed add an additional tbsp of oil, but most times there is just enough oil/ liquids left to saute the onions. Saute for 5-7 minutes until veggies have softened.
  • Now add the tabasco sauce and soy and deglaze the pan. Stir well.
  • Add bell pepper, fresh thyme and bay leaf. Stir. Stir in the broth.
  • Transfer the meat back to the pot and stir well. Top with green beans and cabbage. You don't need to stir the veggies in, let them stay on top as they will cook much quicker.
  • Cover and turn heat to medium-low. Cook for 65-75 minutes. Check meat after an hour to see if it is tender enough to your liking.
  • Garnishing suggestions; hot peppers (pictured banana pepper and jalapeño) and cilantro.

Notes

*coconut aminos for keto

Nutrition

Calories: 366kcal | Carbohydrates: 9g | Protein: 33g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1100mg | Potassium: 870mg | Fiber: 3g | Sugar: 4g | Vitamin A: 823IU | Vitamin C: 36mg | Calcium: 60mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Beef Stew, Keto, Low-carb, Meat, Stew
Course: Dinner
Cuisine: American
Like this? Leave a comment below!

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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14 Comments

    1. unfortunately my recipe plugin doesn’t calculate nutritional values but I am sure you can calculate on google? or an app?

    1. Hi Ruth, I haven’t tested this recipe on slow cooker yet, but I can’t see why it wouldn’t work. Again, not sure about times since I have yet to test on slow cooker, so try your general time for soups, and add the green beans and cabbage half way through. Hope this helps!

  1. Made as written several times. This is delicious. Once I did not add soy sauce, I was out, and added a little more Worcestershire. Not quite as good. This time I did not have a red pepper and substituted some Rotel tomatoes. Turned out very good. We have been following a low carb, high protein, moderate fat diet and this is perfect for us. Served with some almond flour biscuits. Great meal. Thanks!

    1. That’s really great to hear Janie, I am glad that this recipe is a good fit for your dietary needs. Thanks for sharing your feedback, I truly appreciate you here!