When cold weather hits, I reach for this keto Italian beef stew: fall-apart tender beef simmered with tomatoes, white wine, and chicken broth — 6.2g net carbs and 30.1g protein. It tastes even better the next day.
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.
Low Carb Italian Beef Stew
There is nothing like a warm bowl of stew when it is cold outside. I built this one around chunks of beef, diced tomatoes, and dry white wine, then let the whole pot braise in the oven for about an hour and a half until the meat is fork tender. If you would rather use an Instant Pot or slow cooker, I have those instructions further down.
I make this almost every time I meal prep because it holds up so well in the fridge. Reheat a bowl three days later and it tastes better than it did fresh. If you are looking for more low carb soups to rotate in, my keto taco soup and keto chicken and dumplings are two I come back to constantly.
Best Vegetables for This Stew
Vegetables add a ton of flavor and I pick mine based on what holds up during a long braise. The key is sticking with low carb options so the macros stay in check.
Some of my favorites to add:
onions
mushrooms
celery
tomatoes
zucchini
bell pepper
kale
spinach
chard
carrot (in small amounts)
A lot of people skip carrots on keto, and I get it. But I use just a couple ounces in the whole pot, which only adds a few extra carbs to the batch. That small amount brings color and a little sweetness that rounds out the tomato base. If you want to go even lower, swap the carrot for diced turnip or celery root. Both hold up well in a long braise and absorb the broth the same way a potato would (without the carbs).
Instant Pot and Slow Cooker Instructions
I have made this stew all three ways and they all work. The oven is my default because I like how the heat wraps around the Dutch oven evenly, but sometimes I need the flexibility.
For a pressure cooker, sear the beef in the pot with olive oil until browned on all sides. Add the vegetables and saute for 2-3 minutes. Stir in the almond flour, wine, chicken broth, and tomatoes. Pressure cook on high for 35 minutes, then let the pressure release naturally for 10 minutes before turning the valve.
For a slow cooker, sear the beef in a separate skillet first (do not skip this step, the browning builds the flavor base). Transfer everything to the slow cooker with the remaining ingredients and cook on low for 6-8 hours. I add the more delicate vegetables like mushrooms in the last hour so they do not turn to mush. If you are a slow cooker person, my keto white chicken chili is another one I make this way all the time.
How to Serve and Store
I always top this with a generous shaving of Parmesan. The salty, nutty flavor works against the tomato broth in the best way. Mozzarella melts nicely too if you want something more subtle.
Leftovers keep in the fridge for 3-4 days in an airtight container. For freezing, let the stew cool completely, then portion into freezer bags or containers. It holds for up to 3 months. When you reheat from frozen, thaw overnight in the fridge and warm on the stove over medium-low. The broth may look thin at first but it comes back together as it heats. If you are looking for another cold-weather comfort recipe, my keto shepherd’s pie is one I keep in heavy rotation.
Season stew meat with salt and pepper on all sides. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat.
2
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.
3
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).
4
Add more veggies
Add in garlic and mushrooms and cook until fragrant (about 30 seconds).
5
Deglaze
Sprinkle in almond flour and stir for 30 seconds. Add wine and deglaze by scraping the brown bits from the pan.
6
Cook
Stir in chicken broth and diced tomatoes. Add in bay leaves. Cover and place pot in a 300 degree oven. Cook for 1 1/2 hours or until the beef is tender.
Nutrition
Per serving: 1 bowl
Calories
448
Fat
31.3g
Protein
30.1g
Total carbs
7.9g
Net carbs
6.2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
When the wine hit the pan, the smell went straight back to my grandmother’s kitchen, Sunday pot roasts she’d braise for three hours. The almond flour does the same work her regular flour did, the broth comes out just as thick. Only note is I’d push the salt harder than the card says, but that’s personal.
had people over for dinner last weekend and made this. I was a little nervous because one of the couples I’d invited are proper Italian and I wasn’t sure about serving them ‘Italian’ anything. the wife ended up going back for just the broth, with a spoon, and mentioned the white wine balance specifically, didn’t expect that to be the compliment. I’ve made a lot of things that people are polite about but this one actually held up.
This one’s actually pretty hard to mess up once the braise gets going. I think the wine and the long simmer smooth out most timing mistakes. Happy it worked first try, Donna.
Double the carrots. The two ounces in the recipe card vanishes into the broth and you end up with a beef-and-mushroom situation, which is not a complaint exactly, but I went to six ounces on the second batch and it felt more balanced. The almond flour does something I can’t replicate with xanthan gum (the body is silky rather than gelatinous and holds up when you reheat it). One thing I got wrong the first time: I crowded the pan during the sear, which meant the beef steamed instead of browned. The fond was thin. I felt it in the deglaze. Went back the second time, did three batches, and the color was completely different. Worth the extra step.
I went in skeptical, honestly. Keto stews have disappointed me enough that ‘this one is different’ felt like a thing you just say. But the mushrooms do something here. They absorb the wine and broth during the braise and end up almost meaty in texture. Didn’t realize how much I’d been missing real stew. Four stars because I think I sliced mine too thick and missed something.
Nina, the thick slices are the point. I cut them in half specifically so they have something left to absorb the wine and broth. Thinner and they just dissolve.
Confession: the vegetables are basically a casualty of how long you need to run this to get the beef where it needs to be. The broth though? Freaking incredible, and that’s what makes it worth it. One thing I’d adjust: pull the mushrooms out, add them back the last 15 minutes. They go from good to mush by the time the beef is fall-apart. That’s the only thing keeping this from being a flat-out great recipe.
Tripled it and the Dutch oven was fine. Freezing tip: let it cool uncovered 20 minutes before sealing so you don’t get that watery layer on top when it thaws. Broth stays silky.
Batch ten or eleven at this point. Recipe says 6 garlic cloves and I’ve never gone below 8, you’d notice the difference. Searing matters but not in a fussy way, just don’t crowd the pot and don’t rush it. What got me the first time was the broth. Starts pale, goes deep amber, and when it hits that color it’s done. Started freezing individual portions and they reheat clean, which most stews won’t. Six net carbs for a bowl that heavy. Nothing else competes.
Made this on a Sunday even though it’s June and heating up the kitchen was the last thing I wanted. The white wine deglaze smells incredible. Beef fell apart the way it should. Only note: almond flour leaves the broth thin, so I added a second tablespoon partway through and got a much better consistency. Made it again the following weekend.
Adding it partway through is smarter than dumping it all in at the start. The broth is still reducing while it simmers, so you can actually see what it needs instead of guessing. I’ve had batches that came out thicker and batches that needed more, depends on the beef and how much liquid releases during browning. Two Sundays in June with a hot kitchen is a pretty good review.
Been making beef stew for years. Didn’t expect this to compete, especially with almond flour as the thickener. But the broth came out richer than my usual, and the wine deglaze pulled up something I’d apparently been missing the whole time.
Two things I figured out on batch three. First, really dry the beef cubes before seasoning. Paper towels, aggressively. The sear gets properly browned way faster and you pull way more fond when the wine goes in, which is where the flavor is. Second: I subbed half the chicken broth for beef bone broth and the whole thing got richer, more body. Simmered closer to 2.5 hours and the beef just fell apart, basically dissolved into the broth. Yes it’s spring but cold evenings still happen and this is exactly what I want when they do. Already thinking about a bigger Dutch oven because doubling this seems mandatory.
The bone broth swap is interesting. I use straight chicken broth specifically so the wine and tomato don’t get crowded out, but half-and-half might thread that needle. Going on my list to test.
My grandmother used to make Italian beef stew every winter Sunday and I haven’t let myself think about it in years because I just assumed it was gone for me on keto. Made this last weekend on a whim, and when the white wine hit the Dutch oven and started pulling up all those browned bits, I had to stop and just breathe for a second. The smell was exactly right. I am not a confident cook at all (the almond flour part genuinely had me nervous) but it came together so much easier than I expected, and the beef was completely falling apart tender by the time I finally caved and tasted it. I ate a bowl standing over the stove before I even plated it properly. I don’t know how to thank someone for giving back something you thought was just gone, but this did it.
That white wine moment in the Dutch oven is exactly it. I’ve made this so many times and that smell is still the whole reason I keep coming back to it. Your grandmother knew what she was doing.
I almost didn’t make this. Every keto beef stew I’ve tried turns out watery or gummy, and I wasn’t in the mood for another disappointment. But the almond flour works. Broth came out silky, not that coat-your-mouth paste. Deglazing with white wine did something I wasn’t expecting from a stew. Annie was right about day two. Different meal entirely.
Don’t skip searing in batches. I crowded the pan the first time and got gray, steamed beef instead of that dark crust, and the broth ended up noticeably lighter and thinner. Now I’m religious about it and the difference in the finished stew is worth every extra minute.
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.
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.
