A low carb beef stew that's perfect to warm you up during the cooler season.
Beef,  Soups

Low Carb Beef Stew with Carrots, Radishes, and Mushrooms

A low carb beef stew that's perfect to warm you up during the cooler season.

A low carb beef stew that’s perfect to warm you up during the cooler season.

Earlier this week my husband came down with a cold. That’s a big deal, not because I’m going to make a man cold joke here, but because I swear he has an unbreakable immune system because he rarely gets sick. When he does get sick, at least he recovers quickly.

This week part of his recovery was a request for soup. Any soup would do, so I decided to make a nutrient filled low carb beef stew.

Traditionally beef stew is filled with carrots and potatoes. At least that’s how we’ve always enjoyed it. Potatoes are a high carb, starch that does wonders for thickening a stew, but not so much for keeping someone in ketosis. The problems I needed to fix so this soup would remain keto friendly while still meeting the expectations the family had for the stew.

Redesigning the original recipe to make a low carb beef stew
Potatoes

My first instinct was to add jicama in place of the potatoes. However, as I was playing around with the numbers in the nutrient calculator to give me a rough estimate of my end game values, I realized jicama was adding way too many carbs in addition to the other vegetables I wanted to add.

After tossing around a few replacement vegetable ideas I settled on radishes. In the past when I’ve sauteed radishes in butter I found they softened up nicely both in texture and in flavor. Ultimately, they lose their flavor bite and take on the flavor of what they’re being cooked in. With this observation I figured it was worth a try in the stew. Upon final analysis and ratings from the family, we decided radishes were the perfect potato substitute. Just don’t let them cook too long or they’ll get too soft.

Xanthan gum replaced the thickening power of potatoes, however if you would rather skip this ingredient you can. You may either have a thinner stew, or you’ll need to reduce it down longer.

Carrots

There are plenty of sources out there suggesting carrots should stay far away from anyone on the keto diet. My take on them is if the recipe fits within your personal macros or other tracking stats, then go for it. If they don’t knock you out of ketosis, then it’s fair game. This is keeping in mind that what works for one person may not work for another.

I only added one carrot to be split among all four servings in this recipe. The main reason I added it was mostly aesthetic. Carrots add a wonderful pop of color to a stew, and while the radishes look amazing when you first add them, they quickly lose their beautiful red color as they cook.

In addition to the pop of color I love, carrots are also one of my husbands favorite parts of the beef stew so I couldn’t let him down. The balance I achieved between his expectations and mine for this stew were spot on. We both got what we wanted and needed.


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Low Carb Beef Stew with Carrots, Radishes, and Mushrooms

A low carb beef stew that's perfect to warm you up during the cooler season.

Servings 4
Calories 351 kcal

Ingredients

Instructions

  1. Heat oil in a stew pot over medium high heat. Season stew meat with salt and pepper, then brown in oil. When meat has a good sear, add in onions, garlic, and tomato paste. Stir constantly for one minute to prevent garlic and tomato paste from burning.

  2. Reduce heat to medium and deglaze the bottom of the pot with one cup of broth, adding more broth if necessary. 

  3. Whisk xanthan gum into 1 cup of broth. Add all remaining broth, vegetables, and spices to the pot and bring to a boil. Cover and reduce heat to low. Simmer for 45 minutes.

  4. Remove lid and let stew simmer for an additional 15 to 30 minutes on low, stirring occasionally. The longer it simmers, the thicker it will get.

  5. Serve. Garnish with fresh time or chives if desired.

Recipe Notes

If you plan to simmer the stew longer than indicated in the recipe, wait to add vegetables until the last hour of cooking. If the broth reduces too much, add in a little water or broth to thin it out again.

Nutrition Facts
Low Carb Beef Stew with Carrots, Radishes, and Mushrooms
Amount Per Serving
Calories 351 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 75mg 25%
Sodium 1298mg 54%
Potassium 323mg 9%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 23g 46%
Vitamin A 53%
Vitamin C 7%
Calcium 1%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Yum

Disclaimer

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Information is provided to the best of my ability. You are ultimately responsible for all decisions pertaining to your health. Please read our full nutrition disclaimer for more information.

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