Ingredients
Scale
For the Beef & Aromatics:
- 1 tbsp Olive Oil:
- 2 lbs Beef Chuck Roast: Cut into 1-inch cubes.
- 1 medium Yellow Onion: Diced.
- 2 Carrots: Peeled and sliced (use sparingly for strict keto, or substitute with more low-carb options).
- 2 Celery Stalks: Diced.
- 4 cloves Garlic: Minced.
For the Liquid & Seasoning:
- 4 cups Beef Broth: Low sodium, ensure it’s gluten-free if needed.
- 1 (14.5 oz) can Diced Tomatoes: Undrained.
- 2 tbsp Tomato Paste:
- 1 tbsp Worcestershire Sauce: (Check for keto-friendly brands, or omit).
- 1 tsp Dried Thyme:
- 1 tsp Dried Rosemary:
- ½ tsp Smoked Paprika:
- 2 Bay Leaves:
- Salt and Black Pepper: To taste.
For Low-Carb Vegetables (No Potatoes!):
- 1 large Daikon Radish: Peeled and cut into 1-inch chunks (or 2 medium turnips).
- 1 cup Green Beans: Fresh or frozen.
- 1 cup Mushrooms: Sliced (optional).
For Thickening (Optional & Keto-Friendly):
- ½ tsp Xanthan Gum: (Mixed with 1 tbsp cold water, added at the end).
Instructions
- Brown the Beef: In a large skillet or Dutch oven over medium-high heat, heat the olive oil. Season the beef cubes generously with salt and pepper. Working in batches if necessary, brown the beef on all sides. Transfer the browned beef to the slow cooker.
- Sauté Aromatics: In the same skillet (with a little of the rendered fat or a splash more olive oil), add the diced yellow onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Transfer the sautéed vegetables to the slow cooker with the beef.
- Combine Liquid & Seasoning: To the slow cooker, add the beef broth, diced tomatoes (undrained), tomato paste, Worcestershire sauce (if using), dried thyme, dried rosemary, smoked paprika, bay leaves, salt, and black pepper. Stir everything together until well combined.
- Slow Cook (Initial Phase): Cover and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the beef is very tender.
- Add Low-Carb Vegetables: During the last 1-1.5 hours of cooking (on LOW) or the last 30-45 minutes (on HIGH), add the daikon radish (or turnips), green beans, and mushrooms (if using) to the slow cooker. Stir gently to combine. Continue cooking until the vegetables are tender.
- Thicken (Optional): If you prefer a thicker stew, remove the bay leaves. In a small bowl, whisk together ½ tsp xanthan gum with 1 tbsp cold water until smooth. Stir this slurry into the hot stew. Cook for another 15-20 minutes on HIGH, stirring occasionally, until the stew has thickened to your desired consistency. Alternatively, you can remove about 1 cup of the cooked vegetables, mash them, and stir them back into the stew.
- Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Notes
- Browning Beef: Don’t skip browning the beef! This crucial step develops a rich, deep flavor (Maillard reaction) that forms the foundation of a great stew.
- Vegetable Timing: Adding the more delicate low-carb vegetables later in the cooking process prevents them from becoming overly soft or mushy. Radishes, in particular, lose their peppery bite and take on a potato-like texture when slow-cooked .
- Broth Quality: Use a good quality beef broth or bone broth for the best flavor. Low sodium allows you to control the seasoning.
- Thickening: If using xanthan gum, add it slowly and whisk well to avoid clumps. A little goes a long way! If you prefer a natural thickener, pureeing some of the cooked carrots and onions and stirring them back in works wonderfully.
- Make Ahead: Beef stew is often even better the next day as the flavors have more time to meld. Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 4-5 hours (High) or 7-9 hours (Low)
- Category: Comfort Food, Main Dish, Stew
- Method: Slow Cooking
- Cuisine: American, European / Irish-Inspired
- Diet: Gluten-Free, Ketogenic, Low-Carb