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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
Olivia Walker
0The instructions include turnips but the recipe ingredients do not.
Wholesome Yum M
0Hi Olivia, The recipe actually includes celery root. 1 pound cubed is needed for this stew. Enjoy!
Robert
0Hi one question….do you cover while simmering for an hour. The recipe says just simmer for 45 min to an hour. Then add CR and cover to simmer for 15 min.
Wholesome Yum M
0Hi Robert, Great question. I let it simmer for about an hour uncovered. After adding the celery root, I cover and let simmer for an additional 15 minutes. This allows the celery root to fully cook through. Enjoy!
Rachelle
0Omg!!! Best beef stew ever!!!!
I wasn’t sure about celery root, as i dislike the taste of celery. But, you couldn’t taste celery much at all. And the texture, you would swear it was potatoes.
I will definitely make this again, maybe add some green beans
Wendy Lewis
0My husband loves radishes and wants to know if we can add radish in to the beef stew in order to get some kind of flavour or look of potato ?
I also had to substitute Rutabaga instead of celery root. I’m wondering if the rutabaga will give it the potato he’s looking for and to not use Radishes. Wendy
Wholesome Yum M
0Hi Wendy, Either radishes or rutabaga will work well in the recipe. Both options are very potato-like, so it’s just a matter of personal preference.
Peggy
0Can you use chicken breast?
Wholesome Yum D
0Hi Peggy, You could use chicken breast but you may also want to check out my Chicken Soup Recipe.
Tammy
0Thank you so much for this recipe! It was amazing! Celery root…who knew?!?
Catherine
0Just finished dinner. Thank you!! I only added a few mushrooms to the recipe. Delicious! Even my husband, the picky eater, said he prefers potatoes, but this was good, too. Win! My guys had dinner rolls with theirs. I was fine with just the stew. Later I’m having your coconut cream pie!
Mimi
0I really enjoyed this stew but could not find any celery root so I cut some big bite size pieces of a small cauliflower and put them in a microwave safe bowl with 1/8 cup of water or less and added a little salt and pepper and some garlic powder and 1 tsp. of Italian spices with a Tlbsp. of butter. Then I heated them in the microwave on full power for 6 minutes and stiiring them every 2 minutes. When they were fork tender I added them to the beef stew in place of the celery root.
It worked well for me and I’m so glad I was able to substitute for another healthiy alternative to potatoes with less carbs!
Thanks for the recipe …
My family really enjoyed it!!! It was really satisfying and yummy!
Nancy K Secaur
0My hubby & I have discovered substituting radishes and turnips for potatoes, too. We’re excited about trying celeriac, but at our Thanksgiving meal, the mashed cheesy turnips were winners! The soup we made from the carcass had both turnips (“neeps”, as the Scots call them) and radishes, and both were fab. Remember, large turnips will have a stronger flavor than small ones have.
HALEY
0I was wondering if you could use rutabaga instead of pototatoes?
Wholesome Yum M
0Hi Haley, This recipe doesn’t use potatoes, it’s actually celery root. Yes, rutabaga will work too!
Tammy
0This hit the spot…I used radishes (needed to use) in place of the celery root.
Lacey
0This was one of best beef stew dishes I’ve ever tasted in life! I didn’t have the celery root so I added a bag of frozen mixed veggies instead. ABSOLUTELY Delicious… my Picky kids ate it all and now I want to make it again the very next day!! Soooo flavorful with depth … perfect fur a cold November day! Thank you!!! Love your recipes!
Gail Ouellette
0Great recipe! I made this tonight for the family (who is not keto/low carb) and they LOVED it. They did not even question the lack of potatoes. I have always enjoyed stew and have missed/felt left out because I could not have the potatoes. The celery root really is a game-changer! Thank you, Maya, for another great recipe
Stacy
0I really liked this recipe and more importantly so did my picky family! The broth was so flavorful. I did add a splash of worcestershire. I was a little worried about the family’s reaction to the celery root and they did notice the slight spicy ness, but thought it was fine. I loved that the texture was a spot on substitute for potato. And, they held up the next day for leftovers and by then, it was practically impossible to tell they weren’t potato’s. This was exactly what I have been craving since the weather turned cooler!
Les'a Cole
0Sounds very yummy! Can it be made in the instant pot?
Wholesome Yum M
0Hi Les, Use the saute function for steps 2-5. For step 6, turn the saute function off and place the lid on your Instant Pot. Cook at high pressure for 20 minutes. Quick-release the steam. Remove the lid and add the celery root. Turn the saute function back on and let it cook for a final 15 minutes, or until the celery root is fork-tender.
Marie
0Thanks for the instant pot instructions and to LES’A for suggesting it! Worked beautifully – great recipe 🙂
Rayna
0This beef stew is absolutely delish! It has so much flavor that it fills you up instantly. Keeps you satisfied for the rest of the night, if eating it for dinner. Definitely work making, if you are on the fence. I have never had celery root & was on the fence about it. I am so glad I tried this!
Valerie
0I made this beef stew and it was amazing. I substituted swede/rutebaga for the tomatoes and it worked great. I have never tasted celery root before ( didn’t even know what it looked like lol!) We had broccoli as a side and a couple of small slices of homemade keto sourdough bread. My husband and I thoroughly enjoyed it. I will definately make this again.
Megan
0This beef stew recipe was really good. I wasn’t able to get the celery root, so I left it out. It was still good but would probably have been better with the celery root. I’ll get it for next time. Beef stew is one of my all-time faves. Thanks for the recipes 🙂
LISA J BROYLES
0Very good. Substituted celery sticks for celery root. Might try turnip or rutabaga next time
Kayla
0How would you do this in the crockpot? Or more specifically, when would you add the celery root since you wait to add it while making it on the stove? Thank you!!
Wholesome Yum M
0Hi Kayla, You could reserve the celery root and add to the crockpot for the last hour of cooking. This will prevent it from becoming too mushy in the stew. Enjoy!
Pamela Martinez
0I couldn’t find celery root, so I subbed turnips instead. It was fantastic! Next time I may try it in the crock pot, just because I felt like I had to babysit the stew the whole time. But, my kiddos demand my attention when they find me occupied. lol
Karen
0Can you please post an instant pot version of this recipe?
Wholesome Yum M
0Hi Karen, Use the saute function for steps 2-5. For step 6, turn the saute function off and place the lid on your Instant Pot. Cook at high pressure for 20 minutes. Quick-release the steam. Remove the lid and add the celery root. Turn the saute function back on and let it cook for a final 15 minutes, or until the celery root is fork-tender.