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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.
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Low Carb Beef Stew with Radish or Turnip
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Ingredients
- 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- 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.
Notes
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Nutrition
Additional Info
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Nicole Brockington says
This looks great! Where are daikon radishes sold? I’ve looked in a few grocery stores and didn’t see them.
Lisa MarcAurele says
I buy them at Shop Rite which is a local grocery store. But I’ve also seen them at Whole Foods.
Donna says
Question, I thought all root vegetables were a no-no in low carb cooking. If not which ones can we use?
Lisa says
You can use radishes, turnips, onions (sparingly), and rutabagas. I haven’t found any issues with these. However, you don’t want to use too much.
Emily Kemp says
Yum, I love beef stew so I can’t wait to try this!
Mary says
Hi Lisa,
I’m not clear on the amount of celery. Do we use 4 stalks, or one piece that is 4 inches long?
Lisa says
Fixed! The wording got messed up when the recipe was converted from one software program to another.
Shane says
Could this all be tossed in a crockpot together? 🙂
Lisa says
Absolutely!
Lisa Marie Adler says
I use brown gravy mix instead of flour, cornstarch, or xanthum gum.
Lisa says
There may be hidden carbs in the mix so you might want to check the ingredients.
Audrey says
Is this 1 cup serving?
Lisa says
These are larger bowl size servings. More like 2 cups. I didn’t measure, but it was enjoyed for 8 meals.
Linda says
Finally made this stew, my local food coop had organic daikon radishes available, as well as grass fed stew beef.
Turned out very well.
The entire recipe did indeed give me 8 servings, about 1 1/2 to 1 3/4 cup each,
and it is amazing how much the daikon resembles potatoes.
Great addition to my cold weather soup recipes!
Lisa says
Thank you Linda for verifying the serving size!