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Top view of 2 bowls of low carb beef stew

Low Carb Beef Stew

Prep Time 40 minutes
Cook Time 2 hours
Servings 8 Bowls
Calories 457kcal


  • 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!


  • 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.


Calories: 457kcal | Carbohydrates: 12g | Protein: 35g | Fat: 25g | Cholesterol: 117mg | Fiber: 3g | Sugar: 5g | Net Carbs: 9g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com