Low-Carb Autumn Beef Stew

This is a beef stew without potatoes. Cubes of beef chuck are browned, then simmered in beef broth with onion, celery, mushrooms, tomato paste and Worcestershire sauce until tender. Cauliflower florets go in at the end where potatoes would normally be. It takes 2 hours 15 minutes, mostly unattended simmering, and makes 6 servings.

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Each serving has 4 grams of carbohydrates, or 6 grams if you add the optional carrots, which is the number to note if you follow strict keto.

What Goes in the Pot

The card has the amounts. These are the notes on each ingredient.

• Beef chuck (1.5 pounds), cut into 1-inch cubes: the cubes should be even so they cook at the same rate.
• Olive oil (2 tablespoons), onion (1 medium) and garlic (3 cloves): the onion and garlic make the base once the beef has been browned.
• Beef broth (4 cups): the liquid for the stew.
• Celery (1 cup) and mushrooms (1 cup): low-carb vegetables that add body to the pot.
• Carrots (1 cup, optional): they add a little sweetness. Leave them out for strict keto, and slice them thinly if you use them so they cook through.
• Thyme (1 teaspoon) and rosemary (1 teaspoon), dried: earthy herbs for the broth.
• Tomato paste (2 tablespoons) and Worcestershire sauce (1 tablespoon): they give the broth a savory depth.
• Bay leaf (1): remove it before serving.
• Cauliflower florets (1 cup): the low-carb replacement for potatoes. They go in near the end.

Browning and Simmering

Heat the oil in a large pot over medium-high heat. When it shimmers, add the beef and brown it on all sides for 5 to 7 minutes. Browning is where much of the flavor comes from. Take the beef out and set it aside.

Cook the onion and garlic in the same pot for 3 to 4 minutes, until the onion is translucent. Put the beef back in and add the broth, carrots if using them, celery, mushrooms, thyme, rosemary, salt, pepper, tomato paste, Worcestershire sauce and bay leaf. Stir well and bring it to a boil.

Turn the heat down to low, cover the pot and simmer for 1.5 to 2 hours, until the beef is tender. Add the cauliflower for the last 15 minutes, so it softens without falling apart. Taste near the end and adjust the salt, pepper and herbs.

Thickening and Slow Cooker Notes

To thicken the stew without adding carbs, sprinkle about 1/2 teaspoon of xanthan gum into the pot during the last 15 minutes, stirring well to avoid clumps. You can also blend a portion of the stew and stir it back in.

For a slow cooker, brown the beef and cook the onions and garlic as written, then move everything to the cooker with the other ingredients. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender.

Variations

• Wine or vinegar: a splash of red wine or a tablespoon of balsamic vinegar adds depth. Count the carbs if you track them closely.
• Chicken thighs: they can replace the beef for a lighter stew.
• Other vegetables: zucchini, bell peppers or spinach fit the carb count.
• Heat: add chili flakes, paprika or a dash of cayenne pepper.
• Toppings: fresh herbs or a sprinkle of cheese on the bowl.

What to Serve With It

A side salad with an olive oil and vinegar dressing is a cool contrast to the hot stew. Steamed green beans or asparagus add crunch, and a slice of almond flour bread or a keto roll is useful for soaking up the broth. To drink, herbal tea or a glass of dry red wine both suit it.

Timing and Nutrition

Prep takes 15 minutes and cooking takes 2 hours, which is 2 hours 15 minutes in all. A serving has approximately 320 calories, 18 grams of fat, 2 grams of sugar and 30 grams of protein.

FAQ

How long do leftovers keep?

Up to 3 days in airtight containers in the refrigerator.

Can I freeze the stew?

Yes, for up to 3 months in freezer-safe containers. Let it cool completely first. Thaw it in the refrigerator overnight and reheat on the stove or in the microwave.

Can I make it in a slow cooker?

Yes. Brown the beef and cook the onion and garlic first, then cook everything on low for 6 to 8 hours or on high for 3 to 4 hours.

Can I thicken it without adding carbs?

Use about 1/2 teaspoon of xanthan gum in the last 15 minutes, or blend part of the stew and stir it back in.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us