Keto Beef Stew
Published November 7, 2022 • Updated March 11, 2026
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I've been making this keto beef stew every winter since 2018. Tender chunks of beef with daikon radish instead of potatoes, simmered in a savory broth on the stovetop, slow cooker, or Instant Pot.
I’ve been making this stew since 2018, and it’s the one I come back to every time the temperature drops. If you love a warming bowl like my beef and tomato soup or keto beef pho, this one deserves a spot in your rotation.
This keto beef stew is made without potatoes, which makes it perfect for a low carb diet. In their place, I use daikon radish, and it’s the closest thing to a potato I’ve found. I tested daikon against cauliflower head to head, and cauliflower basically dissolves by the first hour. Daikon takes the whole braise and stays in actual chunks. It softens, soaks up the broth, and looks white like a potato in the bowl. One of my readers made this for her son, and he was convinced there were potatoes in it. Kept digging for more.
Get the best stew meat or chuck roast you can find. This is a tougher cut that needs time to break down, but once it does, the chunks practically fall apart. I sear mine in batches with butter, then deglaze with red wine and let the whole thing simmer for about an hour before the vegetables go in. That first hour is what builds the depth of flavor in the broth. If you don’t cook with wine, skip it or swap in extra broth. I’ve made it both ways and the broth is still rich without it.
I add green beans, mushrooms, carrot, onion, and garlic along with the daikon. Any low carb vegetable works here. If you want something more Italian, try my Italian beef stew for a tomato-forward version.
The finished stew comes in at about 5 net carbs per serving, compared to the 20g you’d get from a traditional version loaded with potatoes. I make a double batch almost every time and freeze half for later. If you’re looking for more comfort food that works in the slow cooker or Instant Pot, my chicken and dumplings is another one my family asks for.
Key ingredients and variations
- Beef – I use stew meat or cut up chunks from a chuck roast. Any tough cut works because the long simmer breaks it down.
- Broth – Beef or chicken broth both work. I usually go beef for a darker, richer base.
- Red wine – Adds depth and the acid helps tenderize the meat. Leave it out or use extra broth if you prefer.
- Vegetables – Green beans, mushrooms, daikon, carrot, onion, and garlic. Swap in whatever you have on hand.
- Tomato paste – A tablespoon adds an umami layer to the broth without adding much in carbs.
- Thickener – I use arrowroot powder. Optional, but it gives the broth more body.
How to make this stew
The key to this stew is patience. Sear the beef in batches so each piece gets a proper crust instead of steaming. Once all the beef is back in the pot, deglaze with wine and broth to pick up those brown bits from the bottom. That’s where most of the flavor lives. Let it simmer low for an hour before the vegetables go in, then another 30-40 minutes until everything is tender. Don’t add salt until the end, because the broth concentrates as it cooks.
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Ingredients
3 tablespoons butter -
2 lbs stew meat or beef chuck or roast, cubed
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4 cups beef or chicken broth
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½ (14oz) can diced tomatoes with juices
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1 ½ cups green beans chopped into 1 inch pieces
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6 oz portabella mushrooms, chopped
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8 oz daikon radish, cubed
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½ medium carrot, sliced
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½ cup yellow onion, finely chopped
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½ cup red wine
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1 tablespoon minced garlic
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1 tablespoon apple cider vinegar
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2 bay leaves
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1 tablespoon tomato paste
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1 teaspoon dried thyme leaves
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1 teaspoon onion powder
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1 teaspoon black pepper
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½ teaspoon salt
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2 teaspoon arrowroot powder, optional
Step by Step Instructions
Step by Step Instructions
Stove top instructions: sear and tenderize beef
Add butter to a large stock pot or Dutch oven and melt over medium high heat. Working in batches, add stew meat and cook on all sides until seared. Remove and sear the next batch. Return all stew meat to the pot. Add beef broth and diced tomatoes. Bring to a boil. Then reduce to simmer for 60 minutes.
- Butter
- Stew meat
- Beef broth or chicken broth
- Diced tomatoes
Stove top instructions: add vegetables
Add remaining ingredients (except arrowroot powder or thickener) and let simmer for 30-40 minutes or until vegetables are tender. Add additional seasoning if needed. Add arrowroot powder as a thickener if desired.
Slow cooker instructions
Add all ingredients to a slow cooker and cook on low for 5-6 hours.
Instant pot instructions
Add butter and stew meat to the liner of the instant pot. Use SAUTE mode to sear the outside of the beef on all sides (working in batches to prevent steaming). Return all beef to the pressure cooker and add remaining ingredients except the thickener if using. Pressure cook on high for 25 minutes. Let pressure release natural for 10 minutes before releasing remaining pressure. Stir in thickener if using.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How many net carbs are in this stew?
I calculated about 5 net carbs per serving with the arrowroot thickener included. Without the thickener, it's closer to 4. Traditional versions with potatoes run about 20g per cup, so this is a significant difference for staying on track.
Can I make this without red wine?
I've made it both ways. Without the wine, the broth is a little less complex but still good. I add an extra splash of beef broth to replace the liquid and sometimes stir in a teaspoon of Worcestershire sauce at the end for depth. The acid from the wine does help tenderize the meat, but an hour of simmering does most of that work on its own.
What can I use instead of daikon radish?
I've tested turnip and it works well. It's a bit denser than daikon but after 6 hours in the slow cooker, the texture is nearly the same. It adds a slight sweetness that pairs nicely with the beef. Celery root is another option I like for its mild, slightly nutty flavor. Jicama, rutabaga, and parsnips all hold up in a long braise too.
Can I make this Whole30 or dairy-free?
I swap the butter for ghee (Whole30-friendly) or avocado oil when I'm doing a round. Everything else in the recipe is already compliant if you skip the arrowroot and use a Whole30-approved broth. I've made the keto and Whole30 version a few times and the sear on the beef is just as good with ghee.
Why does my slow cooker stew turn out watery?
I ran into this too until I figured out why. Slow cookers trap moisture, so the liquid level actually rises during cooking instead of reducing. I start with about a cup less broth than the stovetop version and let the vegetables release their own liquid. If it's still too thin at the end, I stir in a teaspoon of arrowroot mixed with cold water right before serving.
Can I use elk or venison instead of beef?
My reader Donnie made this with elk and it turned out great. Wild game is leaner than beef chuck, so I'd add an extra tablespoon of butter or fat when searing to compensate. One thing Donnie mentioned: the broth came out a bit spicy for the kids. If you're cooking for little ones, I'd cut the black pepper in half.
Can I cook this from frozen in the Instant Pot or slow cooker?
I do this all the time with my freezer batches. In the Instant Pot, I saute for 5 minutes, flip the frozen block, then pressure cook on high for 30 minutes with a 10-minute natural release. For the slow cooker, I thaw overnight in the fridge first, then cook as normal in the morning. Trying to cook a frozen block in the slow cooker doesn't work well because it sits in the danger zone too long.
The daikon needs to go in bigger chunks than you'd think. I was cutting mine almost potato-sized and they were dissolving by the last hour of the simmer. Went bigger on the next batch and they actually held up, real texture in the bowl instead of mush.
If you're doing the stovetop version, brown the meat in batches. Not all at once. First time I crowded the pot it steamed instead of seared, and you could taste it in the broth. Three smaller rounds at medium-high with butter, and the fond before the wine and broth was worth the extra time. The daikon also surprised me, stays firm through the whole simmer and soaks up the flavors so well I stopped missing potatoes. Four stars for now while I dial in the arrowroot, but the technique is solid.
Made a big pot of this Sunday, doubled it because I figured we'd want leftovers. My 12-year-old has been quietly skeptical of every swap I've tried this year, but he went back for a second bowl without saying a word, which is basically a standing ovation from him. He asked what the 'white potato things' were, and when I told him daikon he just shrugged and kept eating. That shrug is the whole review.
Second bowl from a skeptical kid who forgot he was skeptical. That's daikon. Never correct him.
Making this tonight in my Instant Pot (first time doing stew in it) and not sure about the searing step. Does 2 lbs fit in sauté mode or do I need to do batches? Don't want to mess that up before hitting pressure mode.
Do batches. 2 lbs in sauté mode steams instead of sears - you get gray meat, not crust. Split it in half, hot butter, leave it alone 2-3 minutes a side.
Brought this to a neighborhood potluck last weekend and watched it disappear before the regular beef stew even got touched. A few people asked what I had used instead of potatoes (the daikon really does fool you once it has been simmering that long), and I ended up having a whole conversation about keto cooking with someone who had never considered it before. Going to double the batch next time because I came home with an empty pot and a lot of questions.
Empty pot is the only review I care about. Double the wine when you scale it - people always forget that part and then wonder why the broth tastes flat.
Every keto stew I've tried uses cauliflower and it always turns to mush halfway through. The daikon here actually holds its shape and I got proper chunks in my bowl for once. This is the one I'm keeping.
Cauliflower basically dissolves by like the first hour in here. Daikon takes the whole braise and stays in actual chunks.
Used turnip instead of daikon because my store never carries it, and it held up fine after 6 hours in the slow cooker. Nothing got mushy.
Turnip works great here. It's a bit denser than daikon but after 6 hours in the slow cooker, who can tell.
Third time making this since January and the daikon radish still surprises me. I kept expecting it to taste off but it softens up and holds the broth in a way that actually works. Made it on the stovetop last night and the house smelled incredible while it simmered. Still on the fence about whether I prefer this method or the slow cooker.
Stovetop wins for me. The broth actually reduces down and gets more concentrated. Slow cooker's easier but you have to start with way less liquid or it comes out thin.
Made this Sunday in the Dutch oven, first time making a stew that wasn't from a packet. My son was convinced there were potatoes and kept digging for more. When I told him it was daikon he stared at me like I'd pulled one over on him. He's not keto, just came for dinner. That reaction said everything.
That stare is the best. Daikon fully transforms in a long Dutch oven braise - gets soft and absorbs everything, texture is nearly identical to potato after a couple hours. The non-keto test is the real one.
Used the instant pot and swapped turnips for the daikon. 25 minutes and it was falling apart tender. This is going in the rotation.
I love the turnip swap idea. I've done that a few times when I can't find daikon and it adds a little sweetness that works really well with the beef.
Good stew. I'd bump the garlic to 2 tablespoons next time and maybe add a little more salt. The red wine in the broth was a nice touch though.
Troy more garlic is never a bad idea. And the red wine really does make the broth richer. Good call on the salt too, I tend to season light and let people adjust at the table.
We loved this recipe! Made it with elk meat in our crockpot. The broth turned out kinda spicy (i like but my kids dont haha) do you know why?
That's interesting...maybe too much pepper for them? You could try using 1/2 teaspoon next time. Glad you liked it!
Made this in the Dutch oven on a snow day. My husband went back for thirds and my daughter who hates mushrooms picked them out but still ate everything else. The daikon really does work like potatoes in this.
Vanessa thirds is a serious compliment. And yeah the daikon surprised me too when I first tried it in stew. It holds up so well. Your daughter might come around on the mushrooms eventually.
Chicken broth, not beef broth?
If it’s not a typo, why?
You can use either in this recipe.