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An easy low carb beef stew recipe that uses radish or turnip instead of potatoes. This low carb beef stew is thick and chock full of vegetables.
Beef stew is one of my favorite comfort foods. I came up with this easy low carb beef stew recipe after trying several different methods of making this heartwarming dish.
A good stew needs to simmer in a pot for a while so this is by no means a quick recipe. It takes about two hours of cooking time.
I suppose if I had more time to plan this meal, I could have browned the meat and placed everything in a crockpot to slow cook all day. However, I’m not usually that organized and I was preparing this for dinner after coming home from a long work day.
I found that using beef stock gives the beef stew a much better flavor than adding water alone. You can make your own stock, but I like the convenience of a good pre-made stock.
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I always check the amount of carbs when purchasing beef or chicken stock so I keep the carb count as low as possible. I also go for all-natural stocks that do not contain any MSG.
To keep this to a low carb beef stew, potatoes have been replaced with daikon radish and only one carrot has been added which provides a dash of bright color. Flour or cornstarch is typically used to thicken the stew, but this low carb beef stew recipe uses xanthan gum sprinkled into the liquid.
The xanthan gum could be left out, but then the dish will have the consistency of a beef soup rather than stew. Either way, this makes one tasty low carb meal.
There really is no way to rush a good beef stew. The meat needs to simmer for at least two hours in the liquid and the vegetables should simmer covered in the pot for about an hour.
The daikon radish is an excellent low carb replacement for soups and stews. Although the texture is a slightly different, many will not even miss the usual potatoes in this dish.
Low Carb Beef Stew
Low Carb Beef Stew with Radish or Turnip
An easy beef stew recipe that uses radish or turnip instead of potatoes. This low carb beef stew is thick and chock full of vegetables.
- 2 pounds beef stew meat cubed
- 3 tablespoons olive oil
- 32 ounces beef stock
- 4 cups water
- 1 teaspoon seasoning such as thyme,rosemary, and or oregano
- 1 teaspoon parsley
- 1 teaspoon minced garlic
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 cups radish or turnip cubed
- 1 pieces small carrot cut into small
- 4 inch stalks celery cut into half slices
- 1 teaspoon xanthan gum
Cook beef in olive oil. Add beef broth, water and seasonings. Bring to boil, then reduce heat, cover and simmer 1 hour
Stir in vegetables then sprinkle in xanthan gum, cover and simmer 1 hour more.
Makes 8 servings
Per serving: 298 calories, 14.6g fat, 5.8g carbs, 2.4g fiber, 3.4g net carbs, 34.1g protein