Low-carb beef stew
Experience the comforting flavors of a timeless favorite with our low-carb beef stew recipe. Tender chunks of beef chuck roast with nutritious vegetables are simmered to perfection in a flavorful broth seasoned with herbs and savory seasonings. This satisfying dish embodies the essence of homemade comfort food while aligning with your low-carb lifestyle. Whether it's a chilly evening or simply a craving for a hearty meal, our beef stew promises both nourishment and taste, making it a delightful addition to your favorite recipes.
This recipe may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
*Net carbs are per serving
Ingredients
- 2 pounds beef chuck roast, cut into bite-size pieces
- salt and black pepper
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 pound turnips, peeled and cubed
- 2 large carrots, peeled and thinly sliced
- 1 large yellow onion, chopped
- 8 ounces mushrooms, quartered
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon xanthan gum
- Garnish: fresh thyme or parsley
Instructions
- Season the beef with salt and pepper on all sides.
- In a large Dutch oven or pot over medium heat, heat the oil. Once the oil is hot, add the beef in a single layer and sear all sides until browned. *You’ll likely need to work in batches. Remove the beef to a bowl and set aside. Continue until all the meat is browned, adding additional oil as needed between batches.
- Add ½ cup beef broth and vinegar to the Dutch oven, and scrape up the caramelized bits stuck to the bottom of the pan.
- Add the beef back to the Dutch oven, the remaining beef broth, Worcestershire sauce, and tomato paste, stir until well combined. Bring to a boil, then reduce to a low simmer. Add the rosemary, thyme, and bay leaves. Cover and cook on low for 1½ hours, or until the beef is tender.
- Remove the rosemary, thyme, and bay leaves from the Dutch oven. Add the turnips, carrots, onion, mushrooms, celery, and garlic. Stir to combine. Season with salt and pepper to taste.
- Remove ½ cup of the broth from the Dutch oven to a small measuring cup or bowl. Add the xanthan gum and whisk well until well combined. Return to the Dutch oven and simmer uncovered for 30 minutes, or until vegetables are tender.
- Garnish with fresh thyme or parsley before serving. Enjoy!
Nutrition
Nutrition Facts
Low-carb beef stew
Serving Size
1.5 cups
Amount per Serving
Calories
368
% Daily Value*
Net Carbohydrates
8
g
Carbohydrates
11
g
Fiber
3
g
Sugar
5
g
Protein
33
g
Fat
21
g
Saturated Fat
7
g
Trans Fat
0
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
10
g
Cholesterol
90
mg
Sodium
593
mg
Potassium
805
mg
23
%
Vitamin C
17
mg
21
%
Vitamin A
159
µg
23
%
Calcium
70
mg
7
%
Iron
2
mg
11
%
Nutrition facts are an estimate and are provided as a courtesy. Nutrition facts are sourced from the USDA Food Database. Values may vary depending on brand of ingredients used.
Equipment
Tried this recipe?Let us know how it was!
©Total Diabetes Wellness. Photographs, videos, and content are copyrighted. Sharing our recipes with a link and photo is encouraged and appreciated. Do not screenshot or copy/paste full recipes to any website or social media.
Save your private notes - member-exclusive feature!
Members login to access this feature.
Not a member? Learn more about our membership options and all our membership features.