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This slow cooker keto beef stew is a delicious and easy-to-make meal.

2 Mins read

Slow Cooker Keto Beef Stew

Beef stew is a classic comfort food that is perfect for cold winter days. But if you’re following a ketogenic diet, you may be wondering how to make a keto-friendly version of this dish. The good news is that it’s easy to make a delicious keto beef stew in a slow cooker. This slow cooker keto beef stew is packed with flavor and is sure to become a family favorite.


This slow cooker keto beef stew is made with simple ingredients that you likely already have in your pantry. You’ll need:

– 2 pounds of beef stew meat
– 2 tablespoons of olive oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 2 cups of beef broth
– 1 cup of tomato sauce
– 2 tablespoons of Worcestershire sauce
– 2 tablespoons of apple cider vinegar
– 1 teaspoon of dried thyme
– 1 teaspoon of dried oregano
– 1 teaspoon of smoked paprika
– 1 teaspoon of sea salt
– 1/2 teaspoon of black pepper
– 2 bay leaves
– 2 cups of diced carrots
– 2 cups of diced celery
– 2 cups of diced mushrooms


1. Heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.

2. Transfer the beef to the slow cooker. Add the onion, garlic, beef broth, tomato sauce, Worcestershire sauce, apple cider vinegar, thyme, oregano, smoked paprika, salt, pepper, and bay leaves. Stir to combine.

3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

4. Add the carrots, celery, and mushrooms. Cover and cook for an additional 30 minutes.

5. Serve the stew hot with your favorite keto-friendly side dishes.

Tips and Tricks

– If you’d like to add more vegetables to the stew, feel free to add diced bell peppers, zucchini, or squash.

– If you’d like to make the stew spicier, add a pinch of red pepper flakes or a diced jalapeno pepper.

– If you’d like to make the stew thicker, mix together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.

– If you’d like to make the stew creamier, stir in 1/2 cup of heavy cream during the last 30 minutes of cooking.


Can I make this stew in the oven?

Yes, you can make this stew in the oven. Preheat the oven to 350°F and transfer the beef and vegetables to a large Dutch oven. Add the remaining ingredients and stir to combine. Cover and bake for 1 1/2 to 2 hours, or until the beef is tender.

Can I freeze this stew?

Yes, you can freeze this stew. Allow the stew to cool completely before transferring it to an airtight container. The stew will keep in the freezer for up to 3 months. To reheat, thaw the stew in the refrigerator overnight and then heat it in a saucepan over medium heat until warmed through.

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