Hearty Low-Carb Beef Stew (Without Potatoes)

Rich, Tender Beef Stew • Keto-Friendly • One-Pot Wonder

Tired of missing out on hearty beef stew because you’re cutting carbs? I get it – watching everyone else dig into that soul-warming comfort food while you’re stuck with sad salads is brutal.

But here’s the thing: you don’t need potatoes to make incredible beef stew.

This low-carb beef stew delivers all the rich, savory comfort you’re craving without derailing your healthy eating goals. I’ve swapped starchy potatoes for tender turnips and parsnips that soak up every drop of that gorgeous, wine-rich broth.

KEY INFO

• Prep time: 20 minutes
• Cook time: 45 minutes (Instant Pot) / 2-3 hours (stovetop/slow cooker)
• Total time: 1 hour 5 minutes (Instant Pot) / 3.5 hours (stovetop/slow cooker)
• Servings: 6 generous portions
• Difficulty level: Medium
• Dietary tags: Low-carb, keto, gluten-free, Whole30 compliant

EQUIPMENT NEEDED

Essential tools:

• Large Dutch oven or heavy-bottomed pot
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon

Alternatives:

• Instant Pot (for quick cooking)
• Slow cooker (for hands-off cooking)
• Large stockpot (if no Dutch oven)

INGREDIENTS

For the beef:

• 3 lbs (1.4 kg) beef chuck roast, cut into 2-inch chunks
• 2 tbsp (30ml) olive oil or avocado oil
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper

For the vegetables:

• 1 large onion, chopped (about 1 cup/150g)
• 4 cloves garlic, minced
• 3 medium carrots, peeled and sliced into rounds (turnips for stricter keto)
• 3 ribs celery, chopped
• 2 medium parsnips, peeled and chunked (substitute: radishes or turnips)
• 8 oz (225g) mushrooms, quartered (optional but recommended)

For the liquid and seasonings:

• 4 cups (950ml) beef broth (low-sodium preferred)
• 1/2 cup (120ml) dry red wine (substitute: extra broth)
• 2 tbsp (30g) tomato paste
• 2 tsp (10ml) Worcestershire sauce
• 2 sprigs fresh thyme (or 1 tsp dried)
• 2 sprigs fresh rosemary (or 1/2 tsp dried)
• 2 bay leaves

For thickening (optional):

• 2 tbsp (15g) almond flour or coconut flour

For garnish:

• Fresh parsley, chopped
• Extra fresh thyme

METHOD

1. Prep your ingredients

Pat beef chunks completely dry with paper towels. Season generously with salt and pepper – don’t be shy here. Chop all vegetables and have them ready to go.

2. Brown the beef (crucial step!)

Heat oil in your Dutch oven over medium-high heat. Working in batches, brown beef chunks on all sides (4-5 minutes per batch). Don’t overcrowd the pot – you want a gorgeous golden crust, not gray steamed meat. Transfer browned beef to a plate.

3. Build the flavor base

Reduce heat to medium. Add onions to the same pot with all those beautiful browned bits. Cook until softened, 3-4 minutes. Add garlic and cook until fragrant, 30 seconds – don’t let it burn!

4. Add the paste and wine

Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up all those gorgeous caramelized bits from the bottom. Let it bubble for 2-3 minutes to cook off the alcohol.

5. Everything goes in

Return beef to the pot along with any accumulated juices. Add carrots, celery, parsnips, mushrooms, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a boil, then reduce to a gentle simmer.

6. The long, slow magic

• For stovetop: Cover and simmer gently for 2-2.5 hours until beef is fork-tender.
• For slow cooker: Transfer everything to slow cooker, cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• For Instant Pot: Pressure cook on HIGH for 35 minutes with natural release for 15 minutes.

7. Final touches

Remove bay leaves and herb stems. Taste and adjust seasoning – you’ll probably need more salt and pepper. If you want it thicker, whisk almond flour with a bit of hot broth and stir it in. Let it simmer 5 more minutes to thicken.

CRUCIAL TIPS

• Don’t skip browning the beef – this creates the foundation of flavor
• Pat meat dry before browning or it won’t caramelize properly
• Cook in batches – overcrowded meat steams instead of browning
• Scrape those browned bits – they’re liquid gold for flavor
• Low and slow wins – rushing will give you tough, chewy beef
• Taste and adjust – every batch of broth is different

STORAGE & VARIATIONS

Storage:

Cool completely before refrigerating up to 5 days. Freezes beautifully for up to 3 months. Reheat gently, adding extra broth if needed.

Scaling:

Recipe halves or doubles easily. For larger batches, brown meat in smaller batches and use your biggest pot.

Common mistakes to avoid:

• Cutting beef too small (it shrinks as it cooks)
• Boiling instead of simmering (makes meat tough)
• Not seasoning enough (taste as you go!)

Delicious variations:

• Ultra-low carb: Skip carrots, double the turnips and radishes
• Mushroom lovers: Add 1 lb mixed mushrooms for earthy richness
• Herb garden: Fresh sage and oregano are gorgeous here
• Smoky version: Add 1 tsp smoked paprika with the tomato paste
• Spicy kick: Stir in 1-2 tsp hot sauce or red pepper flakes

This stew actually tastes better the next day when all those flavors have time to mingle. I often make a huge batch on Sunday and portion it out for easy weeknight dinners. Your kitchen will smell absolutely incredible, and you’ll have the most satisfying low-carb comfort food waiting for you.

Trust me – you won’t miss those potatoes one bit.