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.
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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
Michala says
Ah! She does it again! We’re in sub-zero temps this week so I thought a great beef stew would be a great way to beat the cold AND get back on track with carbs after a way-too-long “holiday” break. This. Recipe. Rocks!!!!!! It is so filling I didn’t miss the potato of a traditional stew at all! It is seasoned to perfection. There’s nothing particularly spicy in the ingredients, but the pepper and onion join together to add just enough spice to keep you warm. Mmmmmmmm! This is one of those recipes where I don’t mind that I live alone and have to eat it every day for a week!
Sandy says
oh I like the idea of canning it, though I have never canned a thing, I may learn for this. Question: what cut of beef do you prefer for you stew? Anytime I buy the "stew meat" it is usually chewy and grisly. suggestions?
Connie says
I usually buy a chuck roast and cut it up instead of using stew meat.
Mike says
Excellent recipe thank you! My wife does not eat beef stew and my kids are all off to college now. So I am canning the leftovers in pint jars to take to work for lunches. This way I do not have to struggle to try and eat it before it goes bad. Thank you again for this canning friendly recipe.
Bonnie says
I am fairly new to canning. Would canning this require a water bath or pressure?
Anu says
This is wonderful! So easy, so versatile, and so so delicious! I made the recipe as written this time, but I imagine I will have a lot of fun with this experimenting with different herbs and vegetables. Thank you so much!
Sam says
This recipe is amazing! But how long does it last in the fridge?
Lisa says
I am making this tomorrow for dinner tomorrow night!!! It sounds so GOOD!!!
Rachael says
I made this and sprinkled it with some xanthan gum when it was done cooking. It gives it an amazing thick consistency, like a grown-up and complexly flavored Dinty Moore beef stew. I highly recommend.
Dee says
I christened my new slow cooker with this recipe and made it for dinner tonight, it's SO GOOD! I added in some red pepper flakes for a little kick and served over creamy mashed cauliflower. Will definitely be adding this to my winter stew rotation!!
Brett Norris says
We have used this recipe so many times it is wonderful. I own a plumbing company and we often scale this recipe up and feed our crews later in the evening!! Thank you so much for sharing this lovely meal...
Peace Love and Low Carb says
Thank you. So happy you enjoyed it!!
Marcie says
We are doing low carb so this was perfect. We have serious potato addictions so instead of potato I added radishes (quartered). Also added some cayenne pepper for heat and made this on the stove top. Didn't have cans of tomatoes do added 3 fresh chopped Romas instead. Yum!!
Melissa says
This is an awesome recipe, its so delicious and truly hearty! i've made it 3 times already, can't get enough