Keto Italian Beef Stew
Published January 11, 2021 • Updated February 24, 2026
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I started making this stew because I missed the slow-cooked Italian pot roasts my family made growing up, but I wanted something that worked on keto without missing potatoes. The base is simple: diced tomatoes, dry white wine, and chicken broth. That combination is what makes it Italian and not just another stew with different seasoning thrown in. The tomatoes bring acidity, the wine deepens everything, and the chicken broth (not beef broth, which I explain in the FAQs) keeps the background lighter so the tomato and wine actually come through.
The technique that matters most is searing the beef in batches. I know it takes an extra few minutes, but if you crowd the pot the meat steams instead of browning, and you lose all those caramelized bits on the bottom of the Dutch oven. Those bits are everything. When you deglaze with the wine, all that flavor lifts right off the pan and into the broth. I do two batches with fresh olive oil each time, and it makes a noticeable difference.
What surprised me when I was developing this recipe was the almond flour. I sprinkle it into the pot after sauteing the vegetables and it thickens the broth without turning it gluey. No xanthan gum, no coconut flour, no pumpkin puree. Just almond flour stirred in for 30 seconds before the wine goes in. One of my readers described the result as “rich and velvety, not gluey at all,” and that is exactly right.
The real magic happens on day two. I make a big batch on Sunday and the leftovers are honestly better than the first bowl. The broth settles into the beef overnight and the whole pot gets richer without you doing a thing. If you meal prep, this is one of the best recipes to cook ahead. It reheats for 3-4 days and freezes well for up to 3 months.
If you love Italian soups and stews, I have a few others worth trying. My keto Italian wedding soup is lighter but just as satisfying on a cold night. For something broth-forward, my keto beef pho is a completely different experience. My keto chili is always in rotation for a thicker, spicier pot. And for a faster weeknight option with similar flavors, my keto beef and tomato soup comes together in about half the time.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
2 pounds beef stew meat -
3 tablespoons olive oil
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1/2 onion, diced
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2 celery ribs, sliced
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2 oz sliced carrots
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6 garlic cloves, minced
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8 mushrooms, sliced in half
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3 tablespoons almond flour
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1/2 cup dry white wine
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1 1/2 cups chicken broth
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1 (14.5oz) can diced tomatoes
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2 bay leaves
Step by Step Instructions
Step by Step Instructions
Heat olive oil
Season stew meat with salt and pepper on all sides. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat.
Sear beef
Add half of the beef to the Dutch oven and cook, stirring frequently, until lightly browned on all sides. Transfer to a plate and set aside. Repeat with 1 tablespoon of olive oil and remaining beef. Don’t add all the beef at once or else the beef will steam and not cook.
Add some vegetables
Remove beef from Dutch oven. Add in remaining olive oil and add onion, celery and carrots. Cook until slightly softened (about 2-3 minutes).
Deglaze
Sprinkle in almond flour and stir for 30 seconds. Add wine and deglaze by scraping the brown bits from the pan.
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
What makes this stew Italian?
I get asked this a lot, and one of my readers actually brought it up in the comments. The 'Italian' comes from the cooking method, not Italian seasoning. The combination of diced tomatoes, dry white wine, and a long braise is how you make an Italian-style stew called spezzatino. I use chicken broth instead of beef broth, which is common in Italian cooking because it lets the tomato and wine flavors lead. You can add dried Italian herbs if you want, but I have made it both ways and I do not think it needs them.
Can I use coconut flour instead of almond flour to thicken the broth?
I have tried it and I do not recommend it. Coconut flour absorbs liquid much faster than almond flour and it turned my broth thick and pasty instead of velvety. If you cannot use almond flour, a half teaspoon of xanthan gum whisked into the broth works, but go light. My almond flour method gives you a thicker body without any weird texture.
Can I freeze this stew?
I freeze this all the time. Let it cool completely, then transfer to freezer bags or rigid containers. It holds for up to 3 months in the freezer. When you reheat, thaw overnight in the fridge and warm on the stove over medium-low. The broth may look a little thin when it first comes out of the freezer, but it thickens back up as it heats. I actually think the beef gets even more tender after a freeze-thaw cycle.
What can I substitute for potatoes in keto beef stew?
I do not use potatoes in this recipe at all, which is one reason it stays so low in carbs. But if you want that starchy, filling element, diced turnips or celery root are my go-to substitutes. Both hold their shape during a long braise and soak up the broth the way a potato would. I cut them into half-inch cubes and add them in with the other vegetables at the beginning.
Why does this recipe use chicken broth instead of beef broth?
I know it seems counterintuitive. Most American stew recipes call for beef broth, and I tried it that way first. But chicken broth gives the stew a lighter, cleaner background that lets the tomato and wine do the talking. This is actually how traditional Italian spezzatino is made. One of my readers said her husband told her it tasted like his mom's Sunday stew, and I think the chicken broth is a big part of why.
How do I keep the beef from getting tough?
Two things I have learned from making this over and over. First, sear the beef in batches. If you crowd the pot, the meat steams instead of browning and you lose all that fond on the bottom. I do it in two rounds with fresh oil each time. Second, keep the oven at 300 degrees and let it braise for the full hour and a half. Low and slow is what breaks down the connective tissue and makes the chunks tender enough to fall apart with a fork.
Can I use a different cut of meat?
I use stew meat because it is already cut, but chuck roast is my first choice if I am cutting my own. The marbling breaks down during the braise and you get more flavor per bite. Brisket works too. Just cut everything into 1-inch cubes so it cooks evenly. I would avoid leaner cuts like sirloin because they dry out during the long cook time.
What can I use instead of dry white wine?
I have made this without wine when I did not have any on hand. The easiest swap is extra chicken broth with a tablespoon of apple cider vinegar to replace the acidity the wine brings. It is not identical, but it works. What you do not want to skip is the deglazing step itself. That liquid hitting the hot pan and lifting all the browned bits is where a lot of the depth comes from.
I've tried probably four different keto beef stews over the past year and this one finally got the broth right. The white wine deglazing step is doing something the others weren't, there's an actual depth to it. This is the one I'm keeping.
Used bone broth instead of chicken broth and threw a parmesan rind in while it simmered. The depth it added was unreal. Pulled the rind out at the end and the whole thing had this savory, almost silky quality. Going in the heavy rotation.
I've done the parmesan rind thing in marinara but never thought to try it in this stew. The bone broth swap makes sense too - more collagen, richer base. Making a batch this week to test it.
I made a big batch of this on Sunday thinking I'd have lunches sorted for the week, and honestly I underestimated how fast it would disappear. The almond flour trick to thicken the broth was new to me and I wasn't sure how it would go, but it came out rich and velvety, not gluey at all. Reheated it three days in a row and it just kept getting better, the beef was falling apart tender by day two. I'm still pretty new to cooking in general so I was nervous about deglazing with the wine, but I just followed the steps and it worked out. Definitely making a double batch next time so I actually get a full week out of it.
Day two is honestly the best bowl. The broth has time to settle into the beef and it gets so much richer. Double batch is the right call.
Husband said it tasted like his mom's Sunday stew. Pretty sure that's the mushrooms and wine doing the work.
The wine and mushrooms together do something. That little bit of acid from the wine makes the beef taste richer than it actually is.
Hi, Annie.
Do you think a 4.5 qt, round crock pot would be big enough to hold all these ingredients in?
It is just me, myself and I at home so I recently bought just a 4.5 qt and am barely learning how much will fit in it.
Thanks,
I want to make your beef stew recipe.
It should be big enough to hold all of the ingredients. This recipe doesn't use that much chicken broth.
I would like to make it in my instant pot. Any special instructions? How long to cook?
Saute beef in the instant pot with some oil to sear all edges. Then add remaining ingredients and pressure cook high for 25 minutes. Let pressure release naturally for 10 minutes before releasing remaining pressure by pressing or turning the valve.
Love, Love this. So much flavor! Im going to make this again.
The white wine is the thing in this stew. Makes the broth taste richer than it has any right to.
Annie,
It was delicious! We are having leftovers tonight.
Although I added the vegetables in the beginning, I went ahead and added another batch toward the end. The carbs can’t be that much, but they added a lot to the dish.
Thank you ever so much! We love your recipes. I love your matter-of-fact style
Two batches works better anyway. First round softens into the broth, second keeps some bite. You're right on the carbs too, the vegetables don't add much with this one.
Annie, I am wondering— can make this in a crock pot? For How long? Are there any vegetables that should go in later, since they get mushy?
I plan to sauté the beef…etc. and then add liquids and let it cook.
I would sauté the beef first, like you said, deglaze the pan and add almond flour. Then add to the slow cooker with the broth, diced tomatoes and bay leaves. Cook for 6 hours. Add vegetables and cook for another 1-2 hours. You might be able to get away with add the carrot, celery and onion in with the meat, but it depends on if mushy vegetables bother you. It wouldn't bother me and that's probably what I would do.
Delicious! I love carrots so I did add some. Definitely will be making this again. The wine really gives it great flavor.
Yeah, 2 oz is on the lighter side. I end up adding more most of the time. The wine is the whole reason this stew tastes Italian to me.
I made the Low Carb Italian Beef Stew Recipe.
It was fabulous! I added a little more meat as we are hearty eaters. And a garden salad in the side. Very good!