Slow Cooker Keto Beef Stew (No Potatoes Needed)

Here’s what you need to know: you don’t need potatoes to make an incredible beef stew. This version hits all the comfort food notes while keeping you in ketosis.

So I’ll be honest — I was skeptical about keto beef stew at first. Pre-keto Marcus would dump half a bag of potatoes into the slow cooker and call it a day. But after some experimenting (and one batch that was basically beef soup), I figured out the secret. Radishes. Yeah, radishes. They turn into these potato-like chunks that’ll fool your brain.

This stew is thick, rich, and loaded with tender beef. Sarah actually said it’s better than my old potato version. The kids don’t even notice the difference. That’s a win in my book.

Macros per serving: 385 calories, 26g fat, 28g protein, 6g net carbs

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 2 tbsp avocado oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, quartered
• 1 lb radishes, peeled and quartered
• 3 celery stalks, chopped
• 2 cups beef broth
• 1 can (6 oz) tomato paste
• 2 tsp dried thyme
• 2 bay leaves
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp xanthan gum (for thickening)
• Fresh parsley for garnish

Instructions

1. Season the beef cubes generously with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Brown the beef on all sides — don’t skip this step. It’s where the flavor happens.

2. Transfer the browned beef to your slow cooker. Add the onion, garlic, mushrooms, radishes, and celery to the pot.

3. In a small bowl, whisk together the beef broth, tomato paste, thyme, bay leaves, and smoked paprika. Pour this over everything in the slow cooker.

4. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. The beef should be fork-tender when it’s done.

5. About 30 minutes before serving, whisk the xanthan gum with a bit of the cooking liquid to make a slurry. Stir this back into the stew to thicken it up. Remove the bay leaves.

6. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.

Tips

Look, the radishes are gonna be your secret weapon here. They absorb all the flavors and get this amazing texture. Don’t tell people what they are until after they take a bite.

I overcooked this the first time and the radishes got mushy. So check them around the 6-hour mark if you’re cooking on low.

This keeps in the fridge for about 4-5 days and actually tastes better the next day. The flavors meld together beautifully.

If you can’t find xanthan gum, you can skip it, but the stew won’t be as thick. Still tastes great though.

Bottom line: this is comfort food that won’t kick you out of ketosis. Give this one a shot and let me know what you think.