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An easy low carb beef stew recipe that uses radish or turnip instead of potatoes. It’s a comforting dish that’s thick and chock full of vegetables.
A meaty stew made with beef and vegetables is one of my favorite comfort foods. I came up with an easy low carb 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 so be sure to plan ahead for it.
I should have given myself more time for this easy low carb beef stew recipe. With more prep time, I could have browned the meat and placed everything in a crockpot to slow cook all day.
Unfortunately, I’m not usually that organized and prepared this for dinner after coming home from a long work day. However, it came out so delicious that my husband didn’t even know he was eating a low carb meal.
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.
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 dish low carb, 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.
And, if you can afford it, you may want to try grass-fed beef. We eat a lot of wild deer meat which we find is much better than what you get from farmed animals.
Low Carb Beef Stew
I love adding some almond flour biscuits so serve with this comforting dish. It’s like being back in my high carb days.
Low Carb Beef Stew with Radish or Turnip
- 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 small carrot cut into small pieces
- 4 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.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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