This slow cooker keto beef stew is the perfect way to use up any meat and veggies you might have in your fridge and freezer. It is easily adaptable to what you have on hand. It is hearty and rich with slow cooked stew beef, broth, mushrooms, onions, tomatoes, celery, carrots, peppers, herbs and spices.
Recipe Tips and Variations
- Storage: Store leftover keto beef stew in the refrigerator for up to 5 days. Alternatively, you can freeze it for up to 6 months.
- Reheating: This reheats incredibly well and is even better the next day. You can reheat it on the stovetop, in the slow cooker, or in the microwave.
- Thicken it up: To thicken the low carb beef stew broth you can add a teaspoon of xanthan gum. Simply whisk the xanthan gum into a small amount of water to make a slurry and then add the slurry to the slow cooker with the rest of the ingredients. (Try my Slow Cooker Kickin' Chili Recipe)
- Change up the veggies: This recipe is an excellent way to use up any vegetables you have on hand that might have reached that "use it or lose it" stage. Some other vegetables I like to add to this are cauliflower, green beans, broccoli, and rutabaga.
- Add red wine wine: For even more depth of flavor in this low carb beef stew, deglaze the pan with ¼ cup of red wine after searing the beef. Scrape up and mix in any bits that are stuck to the bottom of the pan and then add all those juices to the slow cooker.
More keto soup recipes
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Keto Slow Cooker Beef Stew - Whole30, paleo
- Total Time: 6 hours 20 minutes
- Yield: 10 Servings 1x
- Diet: Gluten Free
Description
This slow cooker keto beef stew is the perfect way to use up any meat and veggies you might have in your fridge and freezer. It is easily adaptable to what you have on hand. It is hearty and rich with slow cooked stew beef, broth, mushrooms, onions, tomatoes, celery, carrots, peppers, herbs and spices.
Ingredients
- 2 pounds beef stew meat
- 3 tablespoons olive oil
- 2 cups beef stock
- 12 ounce package bacon, cooked crisp and crumbled
- 14.5 ounce can diced tomatoes, drained
- 4 ounces mixed bell peppers, chopped
- 4 ounces cremini mushrooms, quartered
- 2 ribs celery, sliced
- 1 large carrot, sliced
- 1 small onion, chopped
- 4 large cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce or coconut aminos for Whole30
- 2 teaspoons sea salt
- 1 ½ teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
Instructions
- Heat the slow cooker on the low setting.
- In a large skillet over medium heat, sear the beef in olive oil, browning on both sides. Transfer to slow cooker.
- To the slow cooker, add the beef stock, bacon, tomatoes, bell peppers, mushrooms, celery, carrot, onion, garlic, tomato paste, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and dried oregano.
- Cover and cook on low 6-8 hours.
Notes
- net carbs per serving: 4g
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Cup
- Calories: 235
- Fat: 15g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
Celeste says
Best beef stew recipe I have found!! Filling, flavorful and not too much tomato like some.....
Jess says
This turned out even better than expected. 🙂 Didn't miss the potatoes at all!
Jenn says
Looks so delicious! Making it today 🙂 If I add sweet potatoes...when should I add them?
Thanks!
Celeste says
I would add them maybe an hour or two before its finished.
okonkwosyams says
Made this for my family tonight. I added a little extra Worcestershire sauce, garlic, and tomato paste, and because my wife is allergic to mushrooms, I substituted an extra carrot and an extra rib of celery. Boy, was this a hit! All my chilluns gave me thumbs up.
Devy says
This sounds great. I am going to try Susan's Pineapple Salsa idea. That doesn't sound weird at all. It sounds awesome! Do you think this will work with chicken breasts??
Susan says
This has been a hit with family and friends. It's also a very forgiving recipe. I've made it slightly different each time and it's always great. We like things a bit spicy so our favorite adaptation now is to replace the tomatoes and tomato paste with a 16-oz jar of Newman's Own Pineapple Salsa. Sounds weird but it works for us. We also go for a medium onion and a larger amount of bell pepper. This recipe rolls with all the changes and it turns out rich and satisfying every time. We can't wait to try more of your recipes.
Roberta says
Made this last night and OMG amazing!! I made it on the stove instead of the crock pot and it came out incredibly delicious! Eating leftovers now for lunch...yum!
Victoria says
This sounds and looks delicious!! Can't wait to try it.
Nomzain says
This stew is incredibly delicious. I hopped mine up with chopped jalapenos and an extra dollop of tomato paste becuase I like a spicy stew. It turned out beautifully. I am so pleased with this recipe. Thank you.
Victoria says
I made this on Monday. Not only is it delicious but it is incredibly filling. I've been trying to eat healthy and save money on eating out for lunch so I've been making a lot of crock pot meals lately. I dished out a small serving and couldn't even finish it! Very hearty for sure which is great!!! I have right now at home your chicken brocooli slow cooker chowder going in my crock pot. I'll be sure to post about it on that page after I try it for dinner. Im off now to heat up my beef stew leftovers! 🙂