This low carb beef stew recipe is one of my favorite low carb dinners!
Now that the weather is getting chilly, you’ll want to add this to your arsenal of low carb soup recipes. It’s one of those classic low carb recipes you can turn to time and time again.
The flavorful, melt in your mouth beef chuck pairs flawlessly with the dry red wine, sweet fruity balsamic vinegar, heat from the paprika, tender broth soaked vegetables and enriched tomato paste. Healthy recipes warm the stomach and soothe the soul!
Dig into this one as soon as possible!
Here’s why I love (and think you’ll love) this low carb beef stew recipe!
- I love how comforting this dish is…the meat, the veggies, the robust flavors… it just feels like HOME in a bowl!
- Don’t let the time of this recipe scare you! It’s pretty hands-off once you sear the meat and add all the ingredients. After that, all you have to do is pop it in the oven and go about your business until it’s done!
- This makes excellent leftovers because the ingredients have time to absorb the savory broth and melds everything together in pure harmony! It’s rare for a leftover to taste BETTER later! I’ll take it!
- This is a fantastic meal prepping recipe that you can make on the weekends when you have more time and chow down on all week long!
- Freeze this up in individual serving sizes to heat up whenever you want some home-cooked stew!
Here’s the scoop on everything you need to make this warming and comforting low carb beef stew recipe!
I love the richness that low carb beef recipes bring to the table and this one brings on all the flavor without all the carbs!
Here’s everything you need to simmer this stew up:
Boneless beef chuck – if you aren’t familiar with different cuts of meat, beef chuck comes from the chuck, also known as the “shoulder of the cow”. It’s the perfect add-in to stews and roasts since it gets super moist and tender when braised.
Radishes – These little puppies make the PERFECT low carb substitute for potatoes! Toss them in your stew and you won’t miss their high carb versions for a minute! If you aren’t sure you believe me, try it first!
Kosher salt + black pepper: add these per the recipe or per your preference!
Balsamic Vinegar: Be sure to read your labels when purchasing balsamic vinegar, as its sugar content can vary dramatically. Aim for the least amount of sugar (or other unnecessary additives), as well as a shorter ingredient list.
Xanthan Gum: This ingredient plays the role of a thickener that thickens your stew to perfection!
Good dry red wine: What exactly IS a dry red wine you ask? It’s simply a red wine that doesn’t have any residual sugar because the yeast consumed all the sugar that was present during the fermentation process. Because of this process, the wine isn’t sugary sweet and is instead “dry.”
Here are some good dry wine wine options for you to try out for this recipe if you’re stumped on what kind to choose!
Beef broth: If you don’t have beef broth on hand, you could always use vegetable broth too. I like to choose low-sodium options and add salt on my own!
Bay Leaf: A bay leaf will create a distinctive flavor to your dish. Just don’t forget to remove it before eating! 🙂
Tools To Make
Here’s what you’ll need to whip up this low carb beef stew recipe: (it’s crazy simple!)
- Large dutch oven (at least 8 quarts)
- Bowls to serve the stew in!
Store this low carb beef stew recipe in the fridge to let the flavors meld together! Simply heat it up on the stovetop or in your microwave.
Can You Freeze This?
Yes, I one hundred percent encourage you to freeze this stew! It’s the ideal frozen meal to reheat on a frigid fall or winter day!
Meal Prepping Tips
Meal prepping healthy dinner ideas is my specialty!
To meal prep this low carb beef stew recipe, cook it and stash it in portioned out containers, freeze anything you won’t be able to eat in the next few days.
As with most soups, know that this low carb beef stew recipe tastes even better the next day! Letting the flavors sit overnight really enhances this dish!
See below to get some ideas on how to serve this dish with some variety!
- Make this spicy. Beyond the paprika already in this stew, I like to add cayenne pepper, smoked sweet paprika, a squirt or two of Sriracha, curry pastes, chili powder, etc. Looking for other spicy recipe options? Try this low carb chili with fresh jalapeno and this low carb taco soup! YUM!
- Make this creamy. Add some heavy cream, sour cream or greek yogurt to create creamy goodness. Looking for some vegetarian soup recipes that’re loaded with creaminess? Try this summer squash soup, butternut squash soup or pumpkin soup recipes.
- Add any veggie you’re craving on in for a low carb vegetable soup FULL of flavor! Turn this into a low carb beef stew cauliflower or a brussel sprout soup, just be sure to roast, saute or steam before adding any veggies in.
- Add tomatoes. Feel free to add fresh tomatoes as well. The fresher, the better! If you want more tomato and less beef, try this low carb tomato soup instead!
Check out these warming and comforting low carb soup recipes below:
- Low Carb Chicken Soup
- Thai Chicken Soup
- Chicken Curry Soup
- Low Carb Broccoli Cheese Soup
- Curried Butternut Squash Soup
Low Carb Beef StewPrint Recipe Pin Recipe
- 3 Pounds Boneless Beef Chuck cut into 1 1/2" pieces
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Black Pepper
- 3 Tablespoons Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Tomato Paste
- 2 Teaspoons Xanthan Gum
- 2 Yellow Onions cut into 1-inch chunks
- 8 Cloves Garlic peeled and smashed
- 2 Cups Good Dry Red Wine
- 2 Cups Beef Broth
- 2 Cups Water
- 1 Bay Leaf
- 1 Teaspoon Paprika
- 2 Sprigs Thyme
- 4 Carrots peeled. Cut into 1" chunks
- 3 Stalks Celery Cut into 1" chunks
- 1 Pound Radishes peeled. Cut into 1" chunks
- Preheat oven to 325 F, and prepare the racks so there's a rack on the lower third portion of the oven with plenty of room above.
- Pat beef dry (3 Pounds cut into 1 1/2" pieces) using paper towels and sprinkle it with salt (2 teaspoons) and black pepper (1 teaspoon).
- Heat olive oil (1 tablespoon) in a large, Dutch oven* over medium heat.
- Once the oil is shimmering, add the beef in batches. Don't overcrowd the pan, make sure there's plenty of space between each piece of meat**. Sear each side, then set the meat aside on a plate. Add more oil to the pan between each batch of meat. Each batch took me 3 minutes to get an even sear and I cooked the meat in 5 batches, this will depend on your pan, the heat, etc.
- Add the balsamic vinegar (2 tablespoons) to the pan. Use a wooden spoon to scrape up the brown bits from the bottom of your pan.
- Add tomato paste (1 tablespoon), xanthan gum (2 teaspoons) and stir until the xanthan gum dissolves and the liquid evaporates. (about 2 minutes)
- Add yellow onions ( 2, cut into 1" chunks ), smashed garlic (8 cloves), the meat and its juices, and give everything a stir to coat in the paste.
- Add dry red wine (2 cups), beef broth (2 cups), water (2 cups), bay leaf (1), paprika (1 teaspoon) and thyme (2 sprigs) to the pot. Use your spoon to dislodge any additional brown bits from the bottom of the pan. Stir to combine.
- Cover the dutch oven with a lid, and place in the preheated oven for 2 hours.
- Remove from the oven and add carrots (4, cut into 1" chunks), celery (3 stalks cut into 1" chunks) and radishes (1 pound, cut into 1" chunks).
- Cook for another hour, you'll know it's done once the veggies are fork-tender and the soup has thickened to your liking.
- Remove the bay leaf and the thyme sprigs.
- Ladle into bowls, top with parsley and enjoy! *BONUS: This stew tastes better the next day, so make it ahead for every more flavor!
Fans Also Made These Low Carb Recipes:
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- I use my 8 quart Le Crueset. Heavy bottom is key to making sure the ingredients cook evenly!
- Overcrowding the meat will steam rather than sear it, which will HUGELY affect the flavor.