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Keto Beef Stew

Keto beef stew with tender chuck cubes and a thick dark gravy made by simmering in beef broth, then thickening with xanthan gum. Radishes and cremini mushrooms replace potatoes for a low-carb, spoonable finish with fresh parsley and thyme.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

beef
  • 2.5 lb beef chuck Cut into 1 1/2-inch cubes.
  • 1.5 salt
  • 0.5 tsp black pepper
  • 2 tbsp avocado oil
aromatics and flavor base
  • 0.5 onion Diced.
  • 3 garlic Minced.
  • 1 tbsp tomato paste
  • 4 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
keto-friendly vegetables
  • 1 lb radishes Halved; serve as potato substitute.
  • 8 oz cremini mushrooms Quartered.
  • 2 celery stalks Sliced.
thickener and garnish
  • 0.5 tsp xanthan gum Whisk in to thicken.
  • 2 tbsp fresh parsley Chopped; for topping.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef chuck cubes with salt and black pepper. Heat the avocado oil in a hot Dutch oven and brown the beef in batches until well-browned on all sides, about 5–7 minutes per batch, stirring only as needed for color.
Build the stew base
  1. Cook the diced onion in the Dutch oven for 3 minutes, stirring, until softened. Add the minced garlic and tomato paste and cook for 1 minute to deepen the flavor.
  2. Add the beef broth, Worcestershire sauce, dried thyme, bay leaf, and the browned beef to the pot. Bring to a simmer, then cover and simmer for 1 1/2 hours, stirring once midway for even cooking and a steady bubble.
Cook the keto vegetables
  1. Add the halved radishes, quartered cremini mushrooms, and sliced celery to the stew. Simmer covered for 30–40 minutes until the beef is very tender and the radishes are tender, with the gravy staying thick and actively bubbling.
Thicken and finish
  1. Whisk the xanthan gum into the stew while simmering, then continue to simmer for 2 minutes to thicken. Stir to eliminate any clumps and watch for the gravy to coat the back of a spoon.
  2. Remove the bay leaf and top the stew with chopped fresh parsley. Serve hot, using the rich dark gravy as a coating over the vegetables.

Notes

For the richest gravy, keep the stew at a gentle simmer after the 1 1/2-hour cook so the beef stays tender without drying out. Refrigerate in a sealed container for up to 4 days; freeze up to 2 months (thaw overnight in the fridge and rewarm gently). For a dairy-free keto swap, keep it as-is (naturally no dairy); if you need Worcestershire without anchovy, choose a Worcestershire sauce labeled keto-friendly or anchovy-free.