Keto Beef Stew

This classic, stick-to-your-ribs one-pot meal is the ideal recipe for a chilly weekend, but it’s easy enough for a weeknight. Keto-friendly radishes take the place of carb-heavy potatoes, adding satisfying crunchy counterpoint to delicious, tender beef. If you’re feeding a crowd, good news: It doubles (and triples) beautifully.
Serves 6 Serving: 1 Cup

Ingredients List

  • lbs beef chuck roast or chuck shoulder, cut into 1-inch pieces
  • sea salt and freshly ground pepper
  • 3 Tbsp olive oil
  • 1 shallot, diced
  • 3 celery stalks, diced
  • 1/2 pound white or button mushrooms, quartered
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 1 qt beef broth
  • 1/2 lb green beans, trimmed and cut into 1-inch
  • 6 radishes, quartered
  • 1 tsp xanthan gum
  • 1/4 cup chopped fresh parsley for garnish, optional
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  • Rub the beef pieces all over with 1-1/2 teaspoons salt and 1/2 teaspoon pepper; let sit at room temperature for 30 to 60 minutes.
  • Heat the olive oil in a Dutch oven or large pot with a lid over medium heat. Working in batches, add the beef pieces to the pot in one layer so they’re not touching and sear on all sides until golden brown, 5 to 7 minutes. Remove and set aside on a plate. Repeat with all the beef.
  • Keeping the pot over medium heat, add the shallots and cook, stirring often, until softened, 1 to 2 minutes. Add the celery and mushrooms and cook, stirring often, for 3 minutes. Add the garlic powder, thyme, and Worcestershire sauce and cook for 1 minute more, stirring and scraping the brown bits off the bottom of the pot with a spoon. Add the beef broth and continue scraping up the brown bits for 1 minute. Return the beef and any of its juices to the pot, and bring to a boil. Reduce to a simmer, cover, and cook for 45 minutes.
  • Add the green beans and simmer for 10 minutes more with the lid slightly open. Stir in the radishes and simmer 5 minutes more.
  • Gradually sprinkle in the xanthan gum, mixing until incorporated. Season to taste with salt and pepper. Garnish with the parsley and serve.


RecipeEric Lundy

PhotographyErin Ng


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