The Best Keto Beef Stew Crockpot Recipe.
No time to make a home cooked meal? Think again! Our slow cooker beef stew recipe is prepped in minutes and cooks while you are at work!
This easy beef stew recipe has a classic beef stew flavor profile with rosemary, Worcestershire sauce, and vegetables. We keep it lower in carbs with rutabaga instead of potato, and use a bit of beef gelatin to thicken it (and also to bump up the nutrition!).
We love making low carb slow cooker or crockpot recipes year round! They’re definitely not just for fall and winter.
Pressure cookers are great for quick delicious dinners, but there’s something about a dish that’s been simmering all day long. It really just brings out the flavor and makes our taste buds dance!
How to Make Beef Stew Recipe In a Slow Cooker
Now you can make this easy beef stew recipe 2 different ways.
The quick and dirty way (just dump all the ingredients in the slow cooker and let it simmer all day long) or you can do a few pre-slow cooker steps on the stove top to really just make this dish pop.
To make this dish be the best beef stew recipe, we recommend doing the few extra quick steps on the stove top first.
First add the ghee to a large, deep skillet over medium-high to high heat. Once melted, add the beef cubes in a single layer and sear on both sides, about 4 minutes, turning them over once.
Next, stir in the onion and garlic and cook 1 minute, while continuing to stir.
After that, transfer the meat and garlic/onion mixture to a slow cooker along with the canned tomatoes, beef broth, bay leaf, Worcestershire sauce, salt, black pepper, celery, carrot, rutabaga, and rosemary.
Next, cook on LOW for 7 hours or on HIGH for 4 hours.
After the cooking time has elapsed, add the beef gelatin to a small bowl and sprinkle the cold water on top. Let it sit for 2 minutes, and then mix in 1 cup of hot broth from the soup.
Then stir this mixture into the soup.
Finally, sprinkle the parsley on top and serve!
Beef Stew Ingredients
- beef chuck roast
- no-salt-added crushed tomatoes with juices
- beef broth
- bay leaf
- Worcestershire sauce
- black pepper
- fresh rosemary
- beef gelatin
- cold water
- fresh parsley
Beef Stew Seasoning
We use a super simple seasoning for this homemade beef stew recipe. Our beef stew seasoning consists of onion, garlic, bay leaf, Worcestershire sauce, salt, black pepper, fresh rosemary and fresh parsley.
How to Thicken Beef Stew
Since this is a keto beef stew recipe we won’t be adding any starches to thicken this recipe. Instead we like to use beef gelatin to thicken the beef stew.
To thicken this low carb beef stew, add 1 tablespoon of beef gelatin to a small bowl and sprinkle with 3 tablespoons of cold water. Let it sit for 2 minutes.
Next mix in 1 cup of hot broth from the soup. Stir this mixture into the soup. Boom! That’s how to thicken beef stew! This is a great trick if you’re trying to make this a paleo beef stew recipe too!
If you loved this easy beef stew slow cooker recipe, you may enjoy these other keto recipes
- Instant Pot Mississippi Pot Roast
- Keto Instant Pot Crack Chicken
- Low Carb Beef Chili Recipe (Beanless Chili)
- Pressure Cooker Corned Beef and Cabbage
- Low Carb Instant Pot Beef Stew
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The Best Keto Beef Stew Crockpot Recipe
- 2 tablespoons ghee
- 2 pounds beef chuck roast cut into 1 to 2 inch pieces
- 1 large onion chopped
- 8 large cloves garlic minced
- 1 cup canned no-salt-added crushed tomatoes with juices
- 4 cups beef broth
- 1 bay leaf
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large stalks celery chopped
- 2 medium carrots sliced
- 1 cup cubed rutabaga
- 1 tablespoon minced fresh rosemary
- 1 tablespoon beef gelatin
- 3 tablespoons cold water
- 2 tablespoons minced fresh parsley
Add the ghee to a large, deep skillet over medium-high to high heat. Once melted, add the beef cubes in a single layer and sear on both sides, about 4 minutes, turning them over once.
Stir in the onion and garlic and cook 1 minute, while continuing to stir.
Transfer the meat and garlic/onion mixture to a slow cooker along with the canned tomatoes, beef broth, bay leaf, Worcestershire sauce, salt, black pepper, celery, carrot, rutabaga, and rosemary.
Cook on LOW for 7 hours or on HIGH for 4 hours.
Add the beef gelatin to a small bowl and sprinkle the cold water on top. Let it sit for 2 minutes,
and then mix in 1 cup of hot broth from the soup. Stir this mixture into the soup.
Sprinkle the parsley on top and serve.
If you are pressed for time you can skip steps 1 thru 3 and just go ahead and place everything in the slow cooker. Prepping those ingredients on the stove top first just amplifies the flavor profile.