Low Carb Keto Beef Stew

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!

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…

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.

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.

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