Go Back
+ servings
beef stew in a white bowl
Print Recipe
4.7 from 13 votes

Beef Stew (Low-Carb)

This hearty beef stew is the perfect way to warm up on a chilly day. It's low-carb, full of rich flavor, and so easy to make — everything comes together in one pot!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Main Dishes
Cuisine: American
Diet: Diabetic
Keyword: beef stew
Servings: 4
Calories: 414kcal
Author: Diabetic Foodie


  • 2 tablespoons canola oil
  • pounds beef stewing meet (cubed)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup onion (diced)
  • 2 carrots (cut into rounds)
  • 2 cloves garlic (minced)
  • 4 fresh thyme sprigs
  • 2 tablespoons red wine vinegar
  • 4 cups beef broth
  • 2 bay leaves
  • 1 pound turnips (cubed)
  • 2 tablespoons butter


  • Heat a cast iron dutch oven over high heat. Add 1 tablespoon of oil.
  • Season the beef with salt and pepper.
  • Add the beef to the pan in a single layer and sear for a few minutes until well browned. Remove the beef from the pan and set aside.
  • Add another tablespoon of oil to the pan, then add the onions, carrots, garlic, and fresh thyme. Mix well and cook until the onions are tender.
  • Add the vinegar. Scrape any brown bits off the bottom of the dutch oven.
  • Add the broth, beef, bay leaves, turnips, and butter. Mix well, then bring everything to a boil.
  • Once the mixture is boiling, reduce to a simmer. Cook for 45 - 60 minutes until the turnips and beef are tender.


This recipe is for 4 servings.
Leftover stew can be stored covered in the refrigerator for up to 5 days.
I recommend reheating slowly in a large pot over the stove.


Serving: 1serving | Calories: 414kcal | Carbohydrates: 15.1g | Protein: 44.7g | Fat: 20g | Saturated Fat: 7.1g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 6.2g | Trans Fat: 0g | Cholesterol: 130.8mg | Sodium: 823mg | Potassium: 330mg | Fiber: 3.9g | Sugar: 7.4g | Net carbs: 11.2g