Hearty stew with turnips and low-carb vegetables
Keto Beef Stew
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Servings
4
6 cups
Difficulty
Medium
Cost
Moderate
$$
Keto Beef Stew
Hearty stew with turnips and low-carb vegetables
★4.5(13)
A rich, slow-simmered beef stew with tender chuck roast, turnips, celery, and a thick savory broth. All the comfort of classic beef stew without potatoes or flour thickener.
15m
Prep Time
120m
Cook Time
135m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This keto beef stew proves you can have deep, hearty comfort food without a single high-carb ingredient. Turnips stand in for potatoes and xanthan gum replaces flour for thickening.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 medium turnips, peeled and cubed
- 3 stalks celery, sliced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil, salt and pepper
Instructions
- 1
Pat beef cubes dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over high heat.
- 2
Brown beef in batches, searing 2 minutes per side. Do not crowd the pot. Remove and set aside.
- 3
Reduce heat, add celery and tomato paste, and cook 2 minutes. Deglaze with beef broth, scraping up browned bits.
- 4
Return beef to pot, bring to a boil, then reduce to a low simmer. Cover and cook 1.5 hours.
- 5
Add turnip cubes and simmer another 30 minutes until turnips and beef are fork-tender. Adjust seasoning and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
TurnipsDaikon radish, cubed
Milder flavor that softens beautifully when stewed
Beef chuckBeef stew meat or short ribs
Short ribs add extra richness from the bone
Tips & Storage
Pro Tips
Do not skip browning the beef—this step creates 80% of the stew's flavor.
Add 1/4 tsp xanthan gum at the end if you prefer a thicker gravy-like consistency.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (110mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates8g
Fat42g
Fiber580mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a slow cooker?
- Yes, brown the beef first, then cook on low for 8 hours in the slow cooker.
- What can I use instead of turnips?
- Radishes or kohlrabi both soften when cooked and work as potato substitutes.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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