
Hearty stew with turnips and low-carb vegetables
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Servings
4
6 cups
Difficulty
Medium
Cost
Moderate
$$
Hearty stew with turnips and low-carb vegetables
A rich, slow-simmered beef stew with tender chuck roast, turnips, celery, and a thick savory broth. All the comfort of classic beef stew without potatoes or flour thickener.
15m
Prep Time
120m
Cook Time
135m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
(Updated )
This keto beef stew proves you can have deep, hearty comfort food without a single high-carb ingredient. Turnips stand in for potatoes and xanthan gum replaces flour for thickening.
Pat beef cubes dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over high heat.
Brown beef in batches, searing 2 minutes per side. Do not crowd the pot. Remove and set aside.
Reduce heat, add celery and tomato paste, and cook 2 minutes. Deglaze with beef broth, scraping up browned bits.
Return beef to pot, bring to a boil, then reduce to a low simmer. Cover and cook 1.5 hours.
Add turnip cubes and simmer another 30 minutes until turnips and beef are fork-tender. Adjust seasoning and serve.
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Milder flavor that softens beautifully when stewed
Short ribs add extra richness from the bone
Do not skip browning the beef—this step creates 80% of the stew's flavor.
Add 1/4 tsp xanthan gum at the end if you prefer a thicker gravy-like consistency.
Refrigerate for up to 5 days. Flavor improves overnight.
Reheat over medium-low heat on the stovetop until bubbling.
Per serving (110mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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