Cozy Comfort in a Bowl: The Best Keto Beef Stew (Slow Cooker, Low Carb, and Gluten Free)

If your week has been a whirlwind of laundry piles, Zoom calls, and snack negotiations with your kids, or your coworkers (no judgment), this keto beef stew is here to save your dinner plans. Packed with hearty veggies, tender beef, and rich flavor, it checks all the boxes: low carb, gluten free, and basically begging to be made in your slow cooker.

This recipe is like wrapping yourself in a warm blanket… but for your taste buds. And the best part? Your slow cooker does most of the heavy lifting, so you can finally sit down for a second, or, dare I say, put your feet up.

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Why You’ll Love This Keto Beef Stew

Besides the obvious (it’s delicious), this stew is tailor-made for busy schedules and clean eating goals:

• Low carb and gluten free, but still deeply satisfying.
• Minimal prep, just a little chopping and searing, then your slow cooker takes it from there.
• Perfect for meal prep or feeding a hungry crew on chilly nights.

This keto beef stew has become a winter staple in my kitchen, especially when the weather screams for comfort food but I’m still trying to avoid that post-carb nap.

Ingredients You’ll Need

Here’s what goes into this slow-simmered magic:

• 2 lb. beef chuck roast, cut into 1″ pieces
• Kosher salt and freshly ground black pepper, to taste
• 2 Tbsp. extra-virgin olive oil
• 8 oz. baby bella mushrooms, sliced
• 1 small onion, chopped
• 1 medium carrot, peeled and sliced into rounds
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 Tbsp. tomato paste
• 6 cups low-sodium beef broth
• 1 tsp. fresh thyme leaves
• 1 tsp. freshly chopped rosemary

Note: If you’re aiming for super strict keto, feel free to cut the carrot (or just use half), but personally, I find the small amount adds just the right touch of sweetness without kicking you out of ketosis.

How to Make Keto Beef Stew in the Slow Cooker

Sear the beef:

Heat olive oil in a large skillet over medium-high heat. Season the beef generously with salt and pepper, then sear in batches until browned on all sides. This step is totally worth it; it adds a beautiful depth of flavor.

Veggie time:

In the same skillet, add the onions, carrots, celery, and mushrooms. Sauté for about 5 minutes until they start to soften. Add the garlic and tomato paste and cook for another minute. Your kitchen will already smell amazing by this point!

Slow cooker setup:

Transfer the beef and sautéed veggies into your slow cooker. Pour in the beef broth, sprinkle in the thyme and rosemary, and give everything a gentle stir.

Let it do its thing:

Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is fall-apart tender and your house smells like a cozy cabin in the woods.

Tips for Stew Success

• Don’t skip the sear. Seriously, it makes a difference. Learn more about the Maillard reaction if you’re curious about the science behind that savory crust.
• Want it thicker? Use an immersion blender to purée a bit of the stew and stir it back in. No flour needed!
• Make it yours. Toss in chopped radishes or turnips for more volume without upping the carb count.

A Little Kitchen Story

This keto beef stew started as a happy accident one snowy weekend when I tossed what I had into the slow cooker and crossed my fingers. My husband raved, my kids didn’t pick anything out (a miracle), and I got two meals’ worth of leftovers. That’s what I call a mom win.

Whether you’re doing keto full-time or just looking for a hearty, gluten-free meal to cozy up with, this keto beef stew hits the spot. Bonus: it reheats like a dream, so go ahead and make extra. Your future self will thank you.

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