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My Keto Beef Stew Recipe Has A Secret Ingredient That Tastes Like Potatoes
I had one main challenge when I tried to create this keto beef stew: how do I get that hearty, starchy bite and thick, cozy texture without actual potatoes? For a while, I thought it just wasn’t possible on keto. But then I stumbled on a secret ingredient that changed everything. It looked, cooked, and even tasted surprisingly similar to potatoes. Here’s why this recipe turned out amazing with it:
- All the classic comfort food texture – My low carb beef stew has tender, melt-in-your-mouth chunks of beef, a rich and thick broth, and yes, soft, fluffy pieces that taste like starchy potatoes. If I hadn’t tasted it, I would have thought it’s too good to be true.
- Easy one-pot meal – Although this recipe simmers on the stove for a while, most of the time is hands-off. And I love that my entire dinner comes together in the same pot.
- Keto friendly – While the net carbs in this dish are a bit higher than some of my other keto recipes, I’ve always been able to fit it into my macros if I made it my highest carb meal of the day.
- Feel good ingredients – In addition to being low carb, this keto stew is naturally gluten-free, and packed with protein and veggies in soothing bone broth. I feel so good after eating it.
If you need something warm and comforting on a cold day that will also make your house smell amazing, you just found it. Make it with me!
Reader Review
“I made this today for supper and it was awesome. I was a little nervous about the celery root, but trust me when I say, it was like eating a potato. It was delicious. This will be my new go-to beef stew recipe.” –Darlene
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Ingredients & Substitutions
Here I explain the best ingredients for my keto beef stew recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Beef Chuck Stew Meat – If you can’t find pre-cut beef stew meat, you could use a whole beef chuck roast, which I sometimes see labeled “pot roast” at the store. Just cut it into 1 inch cubes.
- Aromatics – A.k.a. onions and garlic! I’ve made this keto stew with white and yellow onions at different times. Note that sweet onion is a bit higher in carbs. If you need a shortcut, feel free to use 2 teaspoons jarred minced garlic in place of fresh.
- Carrots – Peel and cut carrots into thick circles. Carrots are not very keto friendly on their own, but the small amount in this recipe works for me. If you don’t want to use them, I find bell peppers make a nice substitute.
- Celery Root – The secret ingredient in my keto beef stew recipe! This root veggie is low in carbs, and has the texture of potatoes once it’s soft and tender. I find it in the produce section in my local grocery store. (You can also make celery root soup with it, which is my dupe of loaded potato soup). For the stew, you’ll get about 1 pound peeled, cubed celery root from 1.5 pounds celery root with stems and peel — the perfect amount for this dish. If you can’t find celery root, you can swap in rutabaga, turnips, or radishes. You can also use cauliflower or other low carb vegetables, but the simmer time for that step will be shorter.
- Beef Bone Broth – I love bone broth for keto soups and stews because it adds rich flavor and can also help avoid keto flu! But, I’ve also used regular beef broth in this recipe and it was still good.
- Diced Tomatoes – I used a can of diced tomatoes in place of the higher-sugar tomato paste I often see in stews. It also helps balance out the richer flavor of bone broth.
- Seasonings – I add Italian seasoning and bay leaves for flavor, plus sea salt and black pepper.
- Olive Oil – For sauteing. Other heat-safe oils, such as avocado oil, also work.
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How To Make Keto Beef Stew
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Peel and cut the celery root. I chop off the top and bottom first, because this makes peeling easier. Place a flat side onto the counter and use a peeler away from you, toward the counter, to peel the skin on the sides. Flip and repeat with any parts you didn’t get. Slice the peeled celery root into discs, then line those up in a stack and cut into strips. Finally, cut the strips in the opposite direction to make small cubes.
- Sear the beef. Season it with salt and pepper, then sear it in a large Dutch oven with some olive oil over medium-high heat. Cook just until browned.
- Saute the veggies. Heat more oil in the same Dutch oven. Saute the onions and carrots, until soft and lightly browned. Add the garlic and Italian seasoning, and cook until they smell amazing.
- Deglaze the pot. Return the beef back to the Dutch oven. Add the broth, diced tomatoes, and whole bay leaves. Scrape any browned bits from the bottom of the pot.
- Simmer the keto beef stew. Bring it to a boil, then reduce heat to medium-low, cover with a lid, and simmer until the beef is tender.
- Cook the celery root. Add it to the pot, bring to a boil again, and simmer until tender. Once the keto beef stew is done, remove the bay leaves, and adjust salt and pepper to your taste. I like a sprinkle of fresh parsley for garnish, as shown below.
- Finish. Remove bay leaves. Adjust salt and pepper to taste if needed.
My Recipe Tips
- Don’t crowd the meat or move it too much when searing. It won’t brown nicely if your pot is crowded or if you stir constantly. So, cook in batches if your beef pieces don’t all fit in a single layer, and move them only when it’s time to flip.
- If you like red wine in your beef stew, you can add 1/2 cup at the same step as the broth. This will increase carb count, and I recommend a dry red wine to limit the carbs and sugar. I skipped it for my stew and thought it was plenty flavorful without the wine.
- Simmer for long enough to get the beef fall-apart tender. The timing can vary depending on the size of the beef pieces, your pot, and even your stove. Check with a fork that the beef is very tender.
- Don’t add celery root too soon. I add it later rather than with the beef, so it doesn’t get too much. In my experience it takes about the same amount of time as potatoes, although some readers told me it takes longer for them.
- How to make this keto beef stew thicker: Honestly, it thickens on its own from the celery root, but if you want a super thick consistency (like keto gravy), you can add gelatin. When I tried this, I bloomed 1 tablespoon of gelatin in 1/3 cup water, whisked with 1 cup of hot liquid from the stew, then stirred it back in. For other thickeners, check out my list of cornstarch substitutes.
Keto Beef Stew
By
My easy keto beef stew recipe has fall-apart tender beef, thick broth, and a secret ingredient that tastes like potatoes. So comforting!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, season the beef chunks with salt and pepper. (It will be a light amount because the broth will be salty.)
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Heat a tablespoon of oil in a large Dutch oven over medium heat. Add the beef in a single layer. (Work in batches if you can't get the beef in a single layer on the bottom of the pan.) Sear for about 8-10 minutes total per batch, moving only every few minutes after each side has well browned. Remove the beef and set aside on a plate.
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Heat another tablespoon of oil in the same Dutch oven. Add the onions and carrots. Saute for about 10 minutes, until soft and lightly browned.
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Add the garlic and Italian seasoning. Saute for about a minute, until fragrant.
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Place the beef back into the pot. Add the broth, diced tomatoes, and whole bay leaves. Scrape any browned bits from the bottom of the pot.
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Bring the keto beef stew to a boil, then reduce heat to medium-low, cover, and simmer for 45-60 minutes, until beef is tender.
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Add the celery root. Increase heat to bring to a boil again. Cover and simmer for about 15 minutes, until tender.
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Remove the bay leaves. Adjust salt and pepper to taste if needed.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best sear on your beef, balance flavors, and avoid mushy veggies!
- Storage: Let it cool, then keep in an airtight container in the fridge.
- Meal Prep: This keto beef stew tastes even better the next day, so feel free to make it in advance.
- Reheat: Warm it up in the microwave or on the stovetop.
- Freeze: Cool completely, then freeze in zip lock bags or containers. Thaw overnight in the fridge before reheating.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Easy Low Carb Keto Beef Stew Recipe
Serving Ideas
I consider this keto stew already a meal-in-a-bowl, but here are a few ways you can round out the meal if you like:
- Keto Bread – The easiest way to ensure you don’t leave a single drop of low carb beef stew in the bowl is to pair it with a side of keto bread, keto garlic bread, keto biscuits, or keto breadsticks from my Easy Keto Cookbook!
- Salad – Make it a soup and salad combo with my red cabbage salad or keto broccoli salad on the side.
- Mash – If you miss beef stew over mashed potatoes, try my mashed cauliflower recipe for a low carb (but just as tasty) alternative.
130 Comments
Jill
1Absolutely delicious. Could not tell there were no potatoes. Did add the wine which always adds a little extra. Did have a question- why did you recommend gelatin to thicken instead of xanthum gum? Thanks
Maya | Wholesome Yum
0Thank you, Jill! Wine is always a good idea, lol. I like gelatin here because it’s natural and has benefits, but you could thicken with xanthan gum if you prefer (you’d need a lot less compared to the amount of gelatin).
Cheryl Woodyard
1Hi Maya,
I am truly impressed with you website and how well it is laid out. Thanks for your hard work. I’d like to offer a truly great “trick” to making beef stew with a thicker richer gravy at the end which is not only healthy but fits within the low carb lifestyle. To be transparent, this idea came from Dana Capender in one of her low-carb cookbooks many years ago. By adding 1/4 – 1/2 cup of canned pumpkin (not pumpkin pie mix), it acts as a natural thickener and with all the beef flavor, you do not taste pumpkin at all. It’s full of good fiber, beta carotene and Vitamin A. I will be using this recipe and thickening it up with my secret ingredient…pumpkin! (I like rutabaga as the sub for potato in my stews so I’ll probably do that too). Thanks for all your great recipes and I’m very happy to be a member.
Maya | Wholesome Yum
0Thank you so much, Cheryl! That means a lot to me, and I’m so happy you’re here. That’s an interesting tip about the canned pumpkin, appreciate you for sharing it!
Terry
1I made this and it was very good. Actually better the second day. I couldn’t find celery root so I substituted radishes cut in half, and it turned out great. We will definitely make this again.
Darlene Stanley
1I made this today for supper and it was awesome. I was a little nervous about the celery root, but trust me when I say, it was like eating a potato. It was delicious. I didn’t have any bay leaf, so I don’t know what different flavor it would have added. This will be my new go-to beef stew recipe. Thank you so much for sharing.
Debi L Welliver
1My Mother, being a good Irish lady, often used to substitute turnips for potatoes. Are turnips Keto & would that work in this recipe? I love all the recipes I have ever made of yours. I would like to try this one too, but maybe sub turnips in place of the celery root. Thoughts?
Thanks, Debi
Wholesome Yum D
0Hi Debi, Yes, turnips would work in this recipe.
Rosa Brown
0Tender Flavorfull Delicious I used turnips and celery instead of celeryroot. Brown all of the veggies not just carrots and onions for added flavor. Baked for 75 minutes at 350 ° Used 1 tablespoon of sour cream to add some body to broth.
Wholesome Yum D
0So glad it turned out so well for you, Rosa! Love the idea of a little sour cream to enrich the broth, too. Sounds absolutely delicious!
Rosa Brown
0I used turnips and celery instead of celeryroot. Veggie broth instead of beef to lower purines. Baked on Dutch oven 75 minutes at 350° Excellent results.
Wholesome Yum D
0So glad your swaps worked out so well, Rosa! Baking it in a Dutch oven for that long must have made everything so tender. Love hearing the veggie broth fit your needs and still gave you excellent results!
Donna
0I made this recipe using rutabaga instead of celery root since I didn’t have any on hand. The entire family loved it. I did add some arrowroot to thicken it up a little. I think it was originally thinner because I made it in the slow cooker instead of on the stovetop. I highly recommend this recipe.
Wholesome Yum D
0So glad your swap worked out so well, Donna! Rutabaga is such a clever stand-in, and the slow cooker can definitely make things a bit thinner. Adding a little arrowroot was the perfect fix. Love hearing the whole family enjoyed it!
Sue
0I made this stew for dinner tonight and it was a huge hit! I ended up using a bag of radishes that I cleaned and quartered instead of the celery root, as my grocery store didn’t have any. I also used fire roasted diced tomatoes because that’s what I had on hand. Lastly, I made this in the crockpot so I decreased the amount of beef broth to 4 cups and added a tablespoon of beef “Better than Bouillon. For those of you thinking that may be a lot of salt since we were directed to salt and pepper the stew meat before browning, I didn’t use salt and pepper for this step, I used salt free “Cavender’s Greek Seasoning” instead. I will definitely keep this in my menu rotation!
Wholesome Yum D
0I’m so glad to hear it was a hit, Sue! Love the swaps you made, using radishes and fire roasted tomatoes sounds so flavorful, and your crockpot version with the bouillon is super smart. Thanks for sharing exactly what worked for you!
Kate
0My store did not have celery root in stock so I subbed turnip. We both thought this recipe is delicious. Will make again and again and will try celery root when I see it.
Wholesome Yum D
0That’s such a great swap, Kate! I’m glad it still turned out delicious with turnip and I hope you get to try it with celery root soon too!
Joe DiGiovanna
0Where the heck do you get celery root. I’ve searched the internet wide
Maya | Wholesome Yum
0Hi Joe, Celery root is fresh produce, so you’d get it at the grocery store, not online. Its season is usually during the colder months, October through April. Hope this helps!
Donna
0This looks AMAZING by the way. However, is there a substitute for the tomatoes? My husband does NOT like tomatoes at all. Or can you just leave them out? Let me know. Just love your products and your recipes. Don’t stop what you’re doing.
Wholesome Yum D
0Hi Donna, I suggest you omit the tomatoes.
SHANNA
0This great comfort food turned out fantastic! There was no celery root at the store so I had to substitute it with rutabaga. I made some keto dinner rolls to go with and it was perfect!
Kim
0My end product was more like soup than stew. However, delicious! I tried thickening with almond flour. But celery root was a great addition. Will make again and try the gelatin as a thickener.
Carlee
0The beef stew recipe was great! Even my husband liked it. The celery root in place of potatoes was genius. I will be trying that in other recipes as well.
Gina
0Celery root is a great potato alternative! So great for stew, this totally hit the spot for dinner, thanks!
Shruthi
0Loved how simple this recipe was – we made a large batch and my husband had it through the week.
Heidi
0I really enjoyed this stew! I had no idea that celery root could replace potatoes and it was so yummy. This was definitely a hearty meal.
Addison
0This beef stew was so hearty and savory! The perfect comfort food meal for my family.
Traci
0Beautiful stew this turned out wonderful! We all loved it!!
Courtney
0Love this recipe. My husband even loves it and he went back for seconds.. and thirds lol.
Kathy
0My husband and I both enjoyed this stew, used rutabaga in place of celery root and it was very good. I’d like a thicker sauce and will give the gelatin a try.