Homemade Healthy Beef Stew

My easy Homemade (and healthy) Beef Stew recipe is a family favourite one-pot meal. With just 15 minutes of preparation time let your slow cooker, pressure cooker, or thermal cooker do all the heavy lifting for you!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Watch Me Make It

This low carb keto recipe has been recently updated. Originally published in June 2018 under the name Buttery Beef Casserole. Originally a keto beef stew and dumplings, I have tried to make the recipe simpler and tastier with this update.

Why You’ll Love This Recipe

My easy Homemade (and healthy) low carb stew recipe is a family favourite one-pot meal. With just 15 minutes of preparation time let your slow cooker, pressure cooker, or thermal cooker do all the heavy lifting for you!

Low in carbs – this slow cooker beef stew recipe uses no flour, grains or potato, so it is naturally low in carbs and perfect for the ketogenic diet.

Multiple Cooking Methods – I have included how to cook a stovetop beef stew, thermal cookers (beef stew in your Thermomix®), multicookers (Ninja Foodi Beef stew or Instant Pot Beef Stew), and slow cookers e.g. Crockpot Beef Stew.

Related Multicooker RecipesItalian Keto Meatloaf Recipe / Easy Keto Butter Chicken Recipe

Beef Stew vs Beef Casserole

What is the difference between a beef stew and a beef casserole?

Pretty much nothing. Some would say a casserole is cooked in an oven and a stew on the stovetop. But, with the rise of kitchen appliances like Crockpot, Instant Pot, Ninja Foodie, Thermomix®, Magimix®, plus more, a casserole or stew can be made with many appliances and various heating methods.

Related Keto Beef RecipesBirria Tacos with Consommé / Sous Vide Wagyu Steak

The Ingredients

Scroll to the bottom of this post for the quantity of each ingredient used in our ketogenic beef stew.

All the ingredients laid out for a Keto Beef Stew on a blue back drop.

Chuck Steak – I use chuck steak (beef chuck roast) for stewing. You can use blade steak, gravy beef, lamb neck chops or any of your preferred “stewing” meats. The quality and age of the cow before slaughter can affect the properties of the meat. More time may be required than the recipe states. If your beef is not tender after the suggested cooking then extend the time until it is. 

Bacon and Chorizo – I add these both for extra flavour. You can leave out if you prefer or even increase the amounts.

Beef Stock – I use Urban Forager beef stock paste with my recipes. You can use any beef bone broth or homemade beef stock that you prefer. You can add red wine as well if you prefer. If adding wine, I would replace half the beef broth with a red wine that you love.

Butter – Butter helps to add a silkiness to the sauce. I just use salted butter.

Vegetables – use any vegetables you prefer, add less, more, or none for a carnivore beef stew. It is up to you. My measures and vegetables used were just what I had on hand in my crisper. Other great choices for keto stew vegetables would include turnips, celery root, kohlrabi, and leek.

Seasoning –

How To Make Beef Stew in an Instant Pot

We have included a few methods to make this healthy low carb beef stew recipe. Scroll to the recipe card below to see if your preferred method is included.

The below images are to show you how the stew should look at each stage using an Instant Pot, crock pot, or multicooker.

Step 1. Season the beef with paprika, salt, and pepper. Set to Sauté and add the oil and butter. When the butter has melted add the beef, onion, garlic, bacon, and chorizo and brown, stirring occasionally.

Step 2. Scrape the bottom of the bowl for any burned-on spices and add the remaining ingredients, except the thickener. Lock the lid and steam valve in place. Set to Pressure Cook/High/35 minutes. Leave to natural release for 10 minutes then quick release.

A keto beef casserol being stirred with a spatula in a stainless steel bowl.

Step 3. Turn the heat up in the slow cooker or pour the sauce into a saucepan. whisk through the thickener and simmer over high heat until thickened to your liking. It should be noted that the sauce will thicken with resting without any added thickeners.

How To Make Beef Stew on the Stovetop, Crockpot or Slow Cooker

Step 1. Season the beef with paprika, salt, and pepper. Heat the butter and oil in a large skillet over medium-high heat. Fry the beef, onion, garlic, bacon, and chorizo (in batches if the pan is not big enough) until browned on all sides. Pour into the slow cooker. (See notes). If cooking on the stovetop, brown the beef in a large Dutch oven and add the remaining ingredients to the pot after browning the beef.

Step 2. Add the remainder of the ingredients, except the thickener. Slow cook for 6-7 hours until beef is super tender. Extend time if the beef is not soft and tender. For stovetop, cover the pot with a lid, turn the heat down to low and stir every hour until beef is soft.

Step 3. Turn the heat up in the slow cooker or pour the sauce into a saucepan. Whisk through the thickener and simmer over high heat until thickened to your liking.

MEG’S TIPIt should be noted that the sauce will thicken with resting without any added thickeners.

Keto Cookbooks & Ebooks

How to Make Beef Casserole in the Thermomix®

Step 1. Season the beef with paprika, salt, and pepper. Heat the butter and oil in a large skillet over medium-high heat. Fry the beef, onion, garlic, bacon, and chorizo (in batches if the pan is not big enough) until browned on all sides. Pour into the slow cooker. (See notes). If cooking on the stovetop, brown the beef in a large cast iron pot and add the remaining ingredients to the pot after browning the beef.

Step 2. Add the remainder of the ingredients, except the thickener. Slow cook 4 hrs/98°C/reverse/stir. Extend cooking as needed.

Step 3. To thicken the stew, pour the broth into a saucepan and add the thickener. Whisk to combine and simmer over medium heat until it thickens. Add to the stew and stir to combine. (See notes).

FAQs and Hot Tips

What do you serve with Beef Stew?

I like to serve my stew with cauliflower rice or cauliflower mash, gremolata, or chimichurri and a side of chilli flakes for spicing it up a bit. For mopping up the sauce you can’t go passed our Low Carb Bread or Best Keto Buns.

What cut of beef is best for stewing and casseroles?

I like to use chuck steak. Blade, gravy beef, oxtail, and beef cheeks are also great choices.

How to thicken Keto Beef Stew?

I used 1 tablespoon of hemp flour to thicken the stew. This can be replaced with 1 tablespoon hemp seeds, 0.25-0.5 teaspoons to be used, or glucomannan powder.

A black bowl with keto beef stew in it photographed from the side.

More Recipes To Try

I know we are looking for easy keto recipes, like our healthy beef stew, which take little time to prepare. Here are a few of my favourite time-saving low carb healthy recipes.

  1. Keto Beef and Broccoli – ready in 20 minutes!
  2. Marry Me Chicken
  3. Country Style Boneless Pork Ribs
  4. Savoury Mince | Easy, Healthy + Delicious
  5. Easy Zucchini Slice Without Flour
  6. Devilled Sausages
Keto Meal Plans & Support

RAVING NEW FAN? Subscribe to our newsletter. Join our keto community on Facebook and Instagram or see all the new stuff on Pinterest.

Beef stew in a black bowl topped with chopped parsley.

Homemade Beef Stew

A great homemade beef stew recipe is a handy one to have. Hearty, healthy and loaded with flavour this is one beef casserole the whole family will love!
5 from 64 votes!
Prep Time: 15 mins
Cook Time: 7 hrs
Total Time: 7 hrs 15 mins
Course: Lunch and Dinner
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 297kcal
Author: Megan Ellam
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Servings: 6 serves
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Ingredients

  • 2 teaspoons smoked paprika
  • 500 g chuck steak cubed, see notes
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 0.5 onion roughly chopped
  • 2 garlic cloves finely minced
  • 2 bacon rashers sliced into strips
  • 0.5 chorizo sausage diced
  • 2 celery stalks diced
  • 1 medium carrot sliced
  • 4 radishes roughly chopped
  • 100 g brown mushrooms roughly chopped
  • 2 cups beef stock
  • 3 tablespoons tomato paste
  • thickener of choice see notes

Instructions

SLOW COOKER OR STOVETOP METHOD

  • Season the beef with paprika, salt, and pepper. Heat the butter and oil in a large skillet over medium-high heat. Fry the beef, onion, garlic, bacon, and chorizo (in batches if the pan is not big enough) until browned on all sides. Pour into the slow cooker. (See notes). If cooking on the stovetop, brown the beef in a large cast iron pot and add the remaining ingredients to the pot after browning the beef.
  • Add the remainder of the ingredients, except the thickener. Slow cook for 6-7 hours until beef is super tender. Extend time if the beef is not soft and tender. For stovetop, cover the pot with a lid, turn the heat down to low and stir every hour until beef is soft.
  • Turn the heat up in the slow cooker or pour the sauce into a saucepan. whisk through the thickener and simmer over high heat until thickened to your liking. It should be noted that the sauce will thicken with resting without any added thickeners.

INSTANT POT (multicooker) METHOD

  • Season the beef with paprika, salt, and pepper. Set to Sauté and add the oil and butter. When the butter has melted add the beef, onion, garlic, bacon, and chorizo and brown, stirring occasionally.
  • Scrape the bottom of the bowl for any burned-on spices and add the remaining ingredients, except the thickener. Lock the lid and steam valve in place. Set to Pressure Cook/High/35 minutes. Leave to natural release for 10 minutes then quick release.
  • Remove one cup of the broth and add the thickener of choice. Stir to remove any lumps. Pour back into the stew and set to sauté. Cook until thickened. (See notes).

THERMAL METHOD

  • Season the beef with paprika, salt, and pepper. Heat the butter and oil in a large skillet over medium-high heat. Fry the beef, onion, garlic, bacon, and chorizo (in batches if the pan is not big enough) until browned on all sides. Pour into the slow cooker. (See notes). If cooking on the stovetop, brown the beef in a large cast iron pot and add the remaining ingredients to the pot after browning the beef.
  • Add the remainder of the ingredients, except the thickener. Slow cook 4 hrs/98°C/reverse/stir. Extend cooking as needed.
  • To thicken the stew, pour the broth into a saucepan and add the thickener. Whisk to combine and simmer over medium heat until it thickens. Add to the stew and stir to combine. (See notes).

Video

Notes

Slow Cooker Tips
Some slow cookers or crockpots have the ability to sauté built into them making this a one pot beef stew recipe. If yours does not just follow the instructions to brown in a skillet. Same with the option to turn up the heat for thickening. 
Pressure Cooker Tips
Make sure to follow any manufacturer’s recommendations for pressure cooking. This recipe has been tested in an Instant Pot. If you have a tough piece of beef that is not tender after cooking, then you can add more time under pressure as needed or sauté until the beef softens.
Thermal Cooker Tips
The size and cut of the beef can affect the cooking times needed. Extend the time until the beef has softened. This recipe is suitable for all Thermomix® models and can be used with the Slow Cook function. A blade cover is not needed for this recipe when the reverse speed is in use.
If making beef stew in a Magimix Cook Expert use the slow cook function or set to the times and temperatures specified in this recipe. The beef can be browned in the Cook Expert using the stir fry setting before slow cooking.
Thickeners 
If you are not low carb 1 tablespoon of arrowroot powder, plain flour or cornstarch will thicken this recipe. For our low carb and keto followers, I used 1 tablespoon of hemp flour to thicken the stew. This can be replaced with 1 tablespoon hemp seeds, 0.25-0.5 teaspoons to be used, or glucomannan powder.
The ratio for xanthan gum to liquid is 1/8 teaspoon per cup of liquid. I ALWAYS exercise caution and err on the side of less is more with thickeners. The sauce will also thicken with resting. If you have over thickened, add more stock to thin the sauce out.
Extra vegetables can be added to the stew to thicken it. 
Protein Choices
I use chuck steak for stewing. You can use blade, gravy beef, lamb neck chops or any of your preferred “stewing” meats. The quality and age of the cow before slaughter can affect the properties of the meat. More time may be required than the recipe states. If your beef is not tender after the suggested cooking then extend the time until it is. 
This recipe yields approximately 4-6 servings. The actual number of servings will depend on your preferred portion sizes. 
 
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 4-6. The result will be the weight of one serving. 
 
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. 
 
All recipes have been tested using all of the cooking methods included by various recipe testers.
 
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions, or are unsure of substitutions, please scroll up to the blog post for more information.

Your Own Notes

Nutrition

Serving: 1serve (complete with 1 dumpling) | Calories: 297kcal | Carbohydrates: 6g | Protein: 19g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 368mg | Potassium: 679mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2287IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 3mg | Magnesium: 32mg | Net Carbs: 5g
Tried this recipe?Mention @meganellam or tag #madcreations!

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