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.

Traditionally beef stew is filled with carrots and potatoes. Potatoes are a high carb, starch that does wonders for thickening a stew, but not so much for keeping someone in ketosis. A few changes were made to a traditional beef stew to make it keto friendly.

Redesigning the original recipe to make a low carb beef stew
Potato substitute

When cooked radishes soften up and lose their bite. They also do a wonderful job taking on the flavor of the stew.

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. When a single carrot is split between four servings, the carb load isn’t too horrendous, so I left them in the recipe. They taste fantastic, add in some great nutrients, and the bright orange is beautiful in the stew.


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A low carb beef stew that's perfect to warm you up during the cooler season.
4 from 1 vote
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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*
Fat 25g38%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 75mg25%
Sodium 1298mg56%
Potassium 323mg9%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 23g46%
Vitamin A 2650IU53%
Vitamin C 5.8mg7%
Calcium 10mg1%
Iron 2.5mg14%
* 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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2 Comments

  • MIRIAM DOBSON

    4 stars
    Without seeing your recipe I substituted radishes as I could not find my fave potato substitute: Celery root. The radishes only cost a dollar and change per bag. I cut the tops and bottoms off and split them. I pressure cooked my stew leaving the cleaned radishes on top. Perfection! I serve it with a dollop of sour cream. Yum!

    • Mary

      I like celery root too, unfortunately since I moved out of the city I’ve had a hard time finding it. I’ve never tried sour cream on beef stew, but it makes me think of stroganoff so I might have to give it a try! Thanks for the idea!

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