Slow cooker keto beef stew is the ultimate set-it-and-forget-it comfort food, with radishes standing in for potatoes surprisingly well. Chuck steak sears for a deep flavour base, then slow-cooks with tomatoes, garlic, cream, and mustard until fall-apart tender. Load the pot in the morning and dinner is waiting.
Imagine coming home after a long day to the incredible aroma of a rich, hearty beef stew simmering away, ready to be devoured. That dream is a reality with this incredibly simple Slow Cooker Keto Beef Stew! We’re swapping traditional potatoes for a surprising low-carb hero: radishes. Don’t worry, the slow cooking process transforms their peppery bite into a tender, mild flavor that’s remarkably similar to new potatoes. It’s the ultimate set-it-and-forget-it meal that proves comfort food can be both effortless and healthy.
Ingredients
• 1¾ pounds / 800 g (28.2 oz) boneless chuck steak
• 2 tablespoons olive oil
• 10 ounces / 280 g (9.9 oz) radishes, peeled
• 6 cloves garlic, minced
• ½ white onion, diced
• 1 14.5-ounce / 400 g (14.1 oz) can diced tomatoes
• 1 cup / 240 ml heavy cream
• ½ cup / 120 ml all-natural salted chicken stock
• 2 teaspoons ground mustard
• Chopped fresh parsley, for garnish
Instructions
1. Prepare the Beef: Cut the chuck steak into 2-inch cubes. Pat the cubes dry with a paper towel for a perfect sear.
2. Sear for Flavor: Heat the olive oil in a large frying pan over high heat. Add the steak cubes and brown on all sides, about 5 minutes. Don’t overcrowd the pan; work in batches if necessary.
3. Load the Slow Cooker: Transfer the seared beef to the slow cooker. Add the peeled radishes, minced garlic, diced onion, diced tomatoes, heavy cream, chicken stock, and ground mustard.
4. Set It and Forget It: Stir all the together. Cover with the lid and cook on HIGH for 8 hours, until the beef is incredibly tender.
5. Garnish and Serve: Once cooked, give the stew a good stir. Ladle into bowls and garnish with fresh chopped parsley before serving. Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information
• (per serving)
• Calories: 550 kcal
• Fat: 42g
• Protein: 35g
• Net Carbohydrates: 8g (0.28 oz)
Pro Tips
• Don’t skip the sear! Browning the beef before adding it to the slow cooker creates a deep, caramelized flavor base that you can’t get from just slow cooking.
• For a thicker stew, create a slurry with 1 teaspoon (5 ml / 0.2 fl oz) of xanthan gum and 2 teaspoons (10 ml / 0.3 fl oz) of water. Stir it into the stew during the last 30 minutes of cooking.
• This stew freezes beautifully. Allow it to cool completely, then store it in freezer-safe containers for up to 3 months for a quick and easy future meal.
• Feel free to add other low-carb vegetables like mushrooms or celery along with the onion for extra flavor and nutrients.
FAQ
Q: Why use radishes instead of potatoes in this beef stew
A: Radishes are a fantastic low-carb, keto-friendly substitute for potatoes. The slow cooking process transforms their peppery bite, making them tender and mild with a texture very similar to new potatoes.
Q: Is it necessary to sear the beef before slow cooking
A: Yes, searing the beef is a crucial step for flavor. Browning the meat creates a deep, caramelized base that you can’t achieve from slow cooking alone. Don’t skip this step for the richest tasting stew.
Q: How can I make my keto beef stew thicker
A: To thicken the stew, you can use a xanthan gum slurry. Simply whisk together 1 teaspoon (5 ml / 0.2 fl oz) of xanthan gum with 2 teaspoons (10 ml / 0.3 fl oz) of water and stir it into the stew during the last 30 minutes of cooking.
Q: Can I freeze this slow cooker beef stew
A: Yes, this stew freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months for a convenient meal later.
Pro Tips
- Don't skip the sear — browning the chuck cubes first creates a deep, caramelised flavour base that slow cooking alone can't produce.
- Pat the beef cubes completely dry before searing and work in batches so the pan isn't overcrowded; wet, crowded meat steams instead of browning.
- For a thicker stew, stir in a slurry of 1 teaspoon xanthan gum with 2 teaspoons water during the last 30 minutes of cooking.
- Peel the radishes before they go in — they soften and lose their bite in the long cook, mimicking potatoes without the carbs.
- This stew freezes beautifully for up to 3 months; cool it completely first, and keep leftovers in the fridge up to 3 days.
Frequently Asked Questions
Are radishes a good potato substitute in stew?
Excellent — after 8 hours in the slow cooker they soften and mellow, losing their peppery bite and behaving like small potatoes at just 8g carbs per serving.
Is this beef stew keto-friendly?
Each serving has 8g carbs with 35g protein and 42g fat; the cream and boneless chuck keep it rich without any floury thickener.
Can I freeze the stew?
Yes — cool it completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and rewarm gently.
Can I add other vegetables?
Mushrooms and celery go well along with the onion — keep the total volume modest so the slow cooker isn't overloaded.
Recipe card below.
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Slow Cooker Keto Beef Stew
Ingredients
Method
- Prepare the Beef: Cut the chuck steak into 2-inch cubes.
- Pat the cubes dry with a paper towel for a perfect sear.
- Sear for Flavor: Heat the olive oil in a large frying pan over high heat.
- Add the steak cubes and brown on all sides, about 5 minutes.
- Don't overcrowd the pan; work in batches if necessary.
- Load the Slow Cooker: Transfer the seared beef to the slow cooker.
- Add the peeled radishes, minced garlic, diced onion, diced tomatoes, heavy cream, chicken stock, and ground mustard.
- Set It and Forget It: Stir all the together.
- Cover with the lid and cook on HIGH for 8 hours, until the beef is incredibly tender.
- Garnish and Serve: Once cooked, give the stew a good stir. Ladle into bowls and garnish with fresh chopped parsley before serving. Leftovers can be stored in the refrigerator for up to 3 days.
- Don't skip the sear! Browning the beef before adding it to the slow cooker creates a deep, caramelized flavor base that you can't get from just slow cooking.
