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Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Beef Stew Recipe Has A Secret Ingredient That Tastes Like Potatoes
I had one main challenge when I tried to create this keto beef stew: how do I get that hearty, starchy bite and thick, cozy texture without actual potatoes? For a while, I thought it just wasn’t possible on keto. But then I stumbled on a secret ingredient that changed everything. It looked, cooked, and even tasted surprisingly similar to potatoes. Here’s why this recipe turned out amazing with it:
- All the classic comfort food texture – My low carb beef stew has tender, melt-in-your-mouth chunks of beef, a rich and thick broth, and yes, soft, fluffy pieces that taste like starchy potatoes. If I hadn’t tasted it, I would have thought it’s too good to be true.
- Easy one-pot meal – Although this recipe simmers on the stove for a while, most of the time is hands-off. And I love that my entire dinner comes together in the same pot.
- Keto friendly – While the net carbs in this dish are a bit higher than some of my other keto recipes, I’ve always been able to fit it into my macros if I made it my highest carb meal of the day.
- Feel good ingredients – In addition to being low carb, this keto stew is naturally gluten-free, and packed with protein and veggies in soothing bone broth. I feel so good after eating it.
If you need something warm and comforting on a cold day that will also make your house smell amazing, you just found it. Make it with me!
Reader Review
“I made this today for supper and it was awesome. I was a little nervous about the celery root, but trust me when I say, it was like eating a potato. It was delicious. This will be my new go-to beef stew recipe.” –Darlene
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Ingredients & Substitutions
Here I explain the best ingredients for my keto beef stew recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Beef Chuck Stew Meat – If you can’t find pre-cut beef stew meat, you could use a whole beef chuck roast, which I sometimes see labeled “pot roast” at the store. Just cut it into 1 inch cubes.
- Aromatics – A.k.a. onions and garlic! I’ve made this keto stew with white and yellow onions at different times. Note that sweet onion is a bit higher in carbs. If you need a shortcut, feel free to use 2 teaspoons jarred minced garlic in place of fresh.
- Carrots – Peel and cut carrots into thick circles. Carrots are not very keto friendly on their own, but the small amount in this recipe works for me. If you don’t want to use them, I find bell peppers make a nice substitute.
- Celery Root – The secret ingredient in my keto beef stew recipe! This root veggie is low in carbs, and has the texture of potatoes once it’s soft and tender. I find it in the produce section in my local grocery store. (You can also make celery root soup with it, which is my dupe of loaded potato soup). For the stew, you’ll get about 1 pound peeled, cubed celery root from 1.5 pounds celery root with stems and peel — the perfect amount for this dish. If you can’t find celery root, you can swap in rutabaga, turnips, or radishes. You can also use cauliflower or other low carb vegetables, but the simmer time for that step will be shorter.
- Beef Bone Broth – I love bone broth for keto soups and stews because it adds rich flavor and can also help avoid keto flu! But, I’ve also used regular beef broth in this recipe and it was still good.
- Diced Tomatoes – I used a can of diced tomatoes in place of the higher-sugar tomato paste I often see in stews. It also helps balance out the richer flavor of bone broth.
- Seasonings – I add Italian seasoning and bay leaves for flavor, plus sea salt and black pepper.
- Olive Oil – For sauteing. Other heat-safe oils, such as avocado oil, also work.
How To Make Keto Beef Stew
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Peel and cut the celery root. I chop off the top and bottom first, because this makes peeling easier. Place a flat side onto the counter and use a peeler away from you, toward the counter, to peel the skin on the sides. Flip and repeat with any parts you didn’t get. Slice the peeled celery root into discs, then line those up in a stack and cut into strips. Finally, cut the strips in the opposite direction to make small cubes.
- Sear the beef. Season it with salt and pepper, then sear it in a large Dutch oven with some olive oil over medium-high heat. Cook just until browned.
- Saute the veggies. Heat more oil in the same Dutch oven. Saute the onions and carrots, until soft and lightly browned. Add the garlic and Italian seasoning, and cook until they smell amazing.
- Deglaze the pot. Return the beef back to the Dutch oven. Add the broth, diced tomatoes, and whole bay leaves. Scrape any browned bits from the bottom of the pot.
- Simmer the keto beef stew. Bring it to a boil, then reduce heat to medium-low, cover with a lid, and simmer until the beef is tender.
- Cook the celery root. Add it to the pot, bring to a boil again, and simmer until tender. Once the keto beef stew is done, remove the bay leaves, and adjust salt and pepper to your taste. I like a sprinkle of fresh parsley for garnish, as shown below.
- Finish. Remove bay leaves. Adjust salt and pepper to taste if needed.
My Recipe Tips
- Don’t crowd the meat or move it too much when searing. It won’t brown nicely if your pot is crowded or if you stir constantly. So, cook in batches if your beef pieces don’t all fit in a single layer, and move them only when it’s time to flip.
- If you like red wine in your beef stew, you can add 1/2 cup at the same step as the broth. This will increase carb count, and I recommend a dry red wine to limit the carbs and sugar. I skipped it for my stew and thought it was plenty flavorful without the wine.
- Simmer for long enough to get the beef fall-apart tender. The timing can vary depending on the size of the beef pieces, your pot, and even your stove. Check with a fork that the beef is very tender.
- Don’t add celery root too soon. I add it later rather than with the beef, so it doesn’t get too much. In my experience it takes about the same amount of time as potatoes, although some readers told me it takes longer for them.
- How to make this keto beef stew thicker: Honestly, it thickens on its own from the celery root, but if you want a super thick consistency (like keto gravy), you can add gelatin. When I tried this, I bloomed 1 tablespoon of gelatin in 1/3 cup water, whisked with 1 cup of hot liquid from the stew, then stirred it back in. For other thickeners, check out my list of cornstarch substitutes.
Keto Beef Stew
My easy keto beef stew recipe has fall-apart tender beef, thick broth, and a secret ingredient that tastes like potatoes. So comforting!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, season the beef chunks with salt and pepper. (It will be a light amount because the broth will be salty.)
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Heat a tablespoon of oil in a large Dutch oven over medium heat. Add the beef in a single layer. (Work in batches if you can't get the beef in a single layer on the bottom of the pan.) Sear for about 8-10 minutes total per batch, moving only every few minutes after each side has well browned. Remove the beef and set aside on a plate.
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Heat another tablespoon of oil in the same Dutch oven. Add the onions and carrots. Saute for about 10 minutes, until soft and lightly browned.
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Add the garlic and Italian seasoning. Saute for about a minute, until fragrant.
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Place the beef back into the pot. Add the broth, diced tomatoes, and whole bay leaves. Scrape any browned bits from the bottom of the pot.
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Bring the keto beef stew to a boil, then reduce heat to medium-low, cover, and simmer for 45-60 minutes, until beef is tender.
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Add the celery root. Increase heat to bring to a boil again. Cover and simmer for about 15 minutes, until tender.
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Remove the bay leaves. Adjust salt and pepper to taste if needed.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best sear on your beef, balance flavors, and avoid mushy veggies!
- Storage: Let it cool, then keep in an airtight container in the fridge.
- Meal Prep: This keto beef stew tastes even better the next day, so feel free to make it in advance.
- Reheat: Warm it up in the microwave or on the stovetop.
- Freeze: Cool completely, then freeze in zip lock bags or containers. Thaw overnight in the fridge before reheating.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Easy Low Carb Keto Beef Stew Recipe
Serving Ideas
I consider this keto stew already a meal-in-a-bowl, but here are a few ways you can round out the meal if you like:
- Keto Bread – The easiest way to ensure you don’t leave a single drop of low carb beef stew in the bowl is to pair it with a side of keto bread, keto garlic bread, keto biscuits, or keto breadsticks from my Easy Keto Cookbook!
- Salad – Make it a soup and salad combo with my red cabbage salad or keto broccoli salad on the side.
- Mash – If you miss beef stew over mashed potatoes, try my mashed cauliflower recipe for a low carb (but just as tasty) alternative.
124 Comments
Jill
1Absolutely delicious. Could not tell there were no potatoes. Did add the wine which always adds a little extra. Did have a question- why did you recommend gelatin to thicken instead of xanthum gum? Thanks
Maya | Wholesome Yum
0Thank you, Jill! Wine is always a good idea, lol. I like gelatin here because it’s natural and has benefits, but you could thicken with xanthan gum if you prefer (you’d need a lot less compared to the amount of gelatin).
Cheryl Woodyard
1Hi Maya,
I am truly impressed with you website and how well it is laid out. Thanks for your hard work. I’d like to offer a truly great “trick” to making beef stew with a thicker richer gravy at the end which is not only healthy but fits within the low carb lifestyle. To be transparent, this idea came from Dana Capender in one of her low-carb cookbooks many years ago. By adding 1/4 – 1/2 cup of canned pumpkin (not pumpkin pie mix), it acts as a natural thickener and with all the beef flavor, you do not taste pumpkin at all. It’s full of good fiber, beta carotene and Vitamin A. I will be using this recipe and thickening it up with my secret ingredient…pumpkin! (I like rutabaga as the sub for potato in my stews so I’ll probably do that too). Thanks for all your great recipes and I’m very happy to be a member.
Maya | Wholesome Yum
0Thank you so much, Cheryl! That means a lot to me, and I’m so happy you’re here. That’s an interesting tip about the canned pumpkin, appreciate you for sharing it!
Terry
1I made this and it was very good. Actually better the second day. I couldn’t find celery root so I substituted radishes cut in half, and it turned out great. We will definitely make this again.
Darlene Stanley
1I made this today for supper and it was awesome. I was a little nervous about the celery root, but trust me when I say, it was like eating a potato. It was delicious. I didn’t have any bay leaf, so I don’t know what different flavor it would have added. This will be my new go-to beef stew recipe. Thank you so much for sharing.
Debi L Welliver
1My Mother, being a good Irish lady, often used to substitute turnips for potatoes. Are turnips Keto & would that work in this recipe? I love all the recipes I have ever made of yours. I would like to try this one too, but maybe sub turnips in place of the celery root. Thoughts?
Thanks, Debi
Wholesome Yum D
0Hi Debi, Yes, turnips would work in this recipe.
Sue
0I made this stew for dinner tonight and it was a huge hit! I ended up using a bag of radishes that I cleaned and quartered instead of the celery root, as my grocery store didn’t have any. I also used fire roasted diced tomatoes because that’s what I had on hand. Lastly, I made this in the crockpot so I decreased the amount of beef broth to 4 cups and added a tablespoon of beef “Better than Bouillon. For those of you thinking that may be a lot of salt since we were directed to salt and pepper the stew meat before browning, I didn’t use salt and pepper for this step, I used salt free “Cavender’s Greek Seasoning” instead. I will definitely keep this in my menu rotation!
Wholesome Yum D
0I’m so glad to hear it was a hit, Sue! Love the swaps you made, using radishes and fire roasted tomatoes sounds so flavorful, and your crockpot version with the bouillon is super smart. Thanks for sharing exactly what worked for you!
Kate
0My store did not have celery root in stock so I subbed turnip. We both thought this recipe is delicious. Will make again and again and will try celery root when I see it.
Wholesome Yum D
0That’s such a great swap, Kate! I’m glad it still turned out delicious with turnip and I hope you get to try it with celery root soon too!
Joe DiGiovanna
0Where the heck do you get celery root. I’ve searched the internet wide
Maya | Wholesome Yum
0Hi Joe, Celery root is fresh produce, so you’d get it at the grocery store, not online. Its season is usually during the colder months, October through April. Hope this helps!
Donna
0This looks AMAZING by the way. However, is there a substitute for the tomatoes? My husband does NOT like tomatoes at all. Or can you just leave them out? Let me know. Just love your products and your recipes. Don’t stop what you’re doing.
Wholesome Yum D
0Hi Donna, I suggest you omit the tomatoes.
SHANNA
0This great comfort food turned out fantastic! There was no celery root at the store so I had to substitute it with rutabaga. I made some keto dinner rolls to go with and it was perfect!
Kim
0My end product was more like soup than stew. However, delicious! I tried thickening with almond flour. But celery root was a great addition. Will make again and try the gelatin as a thickener.
Carlee
0The beef stew recipe was great! Even my husband liked it. The celery root in place of potatoes was genius. I will be trying that in other recipes as well.
Gina
0Celery root is a great potato alternative! So great for stew, this totally hit the spot for dinner, thanks!
Shruthi
0Loved how simple this recipe was – we made a large batch and my husband had it through the week.
Heidi
0I really enjoyed this stew! I had no idea that celery root could replace potatoes and it was so yummy. This was definitely a hearty meal.
Addison
0This beef stew was so hearty and savory! The perfect comfort food meal for my family.
Traci
0Beautiful stew this turned out wonderful! We all loved it!!
Courtney
0Love this recipe. My husband even loves it and he went back for seconds.. and thirds lol.
Kathy
0My husband and I both enjoyed this stew, used rutabaga in place of celery root and it was very good. I’d like a thicker sauce and will give the gelatin a try.
Margo
0This was delicious! Used rutabaga [for the first time] because couldn’t find celery root. Added some portobello mushroom stems [left over from keto stuffed mushrooms]. Full of flavor.
ikoz
0In the UK we call celery root, celeriac. What you do with a potato you can do with celeriac.
Teri
0Repeatedly, video cuts out halfway or more before it ends — am I the only one experiencing this?
Wholesome Yum D
0Hi Teri, When watching the video it will ask if you want to stay, if you don’t click to stay on the video it will go onto the next.
Jill Bernstein
0I’ve made this a few times and plan to make it again soon. I use regular celery instead of celery root for flavor, but otherwise follow the recipe precisely. We love it!
Russ Pastuch
0We made this because the kids are on a keto diet.
We’ll make it again because it is quite yummy.
David Allard
0This stew was amazing. I cooked it in the crockpot and I added 2 tsp of xantham gum to thicken the broth. Very good.
Grady Scott
0This sounds good but begs the question, “Where in the world does one get celery root?”
Atourina Charles
0Giving 4 stars because you’re not familiar with an ingredient that is actually not difficult to find at all is very silly. I’m excited to try this recipe tonight ??
AMP Texas
0Found it at Albertsons. Nothing super special. Also I feel like you could sub a fennel root & get similar results.
Wholesome Yum D
0Hi Grady, I usually find celery root or celeriac at organic grocery stores. I also suggest your local farmers market.
Maggie
0Potatoes are my favorite food. I couldn’t have imagined beef stew without it. But I have been making this recipe for 2 years now and love it – I haven’t made a beef stew with potatoes since! My whole family feels energized and good after this meal. There is also something about using the beef bone broth that makes it so much savory than regular beef broth. Thank you for sharing this recipe!
Brenda
0The recipe called for celery root, where do I find it? I have never seen it at the supermarket. I really want to make this recipe but if it doesn’t have something to replace the potatoes I’m sure my husband won’t like it, ( even if I taste good) he’ll still complain, what no potatoes:-( he’s a potato freak! Lol! So you see I really need to find the celery root. Please help if you can!♥️I love your recipe’s!
John Z
0Harris Teeter carry’s celery root
Patricia O'Brien
0I’ve found that some vegetable outlets, like the farmers’ market type stores will order it for you. I pay 3.00 per celeriac/celery root, and usually buy at least six and cut them into wheels, and blanche and freeze them, and then I can use them for anything once they’re thawed.
Wholesome Yum D
0Hi Brenda, I usually find celery root at organic grocery stores.
Jowpie
0This came out very good but I did change the recipe a bit. instead of celery root, I added jicama. also I added additional chopped celery. Added 5 oz white mushrooms, chopped very small. In addition to these changes, at the end I added 2 tsp xanthan gum AND 2 scoops unflavored gelatin flavor. To do this, I added it 15 mins before it was done cooking. I used a mixing bowl, ladeled in some of the liquidy broth, and sprinkled in one scoop or teaspoon at a time and used a hand mixer to combine until smooth. added the rest to the batch and it was thick as if I used gluten flour! Without the carbs!
Cassie Lard
0If I would like to use a crock pot instead, what do you suggest for cooking time?
Wholesome Yum D
0Hi Cassie, I have never made this in the Crock Pot but most recipes cook for 4-6 hours.
Melissa
0This was so delicious!!!!! I wasn’t able to find celery root so I just used celery. I also added some xantham gum to thicken it. This is going to be a staple recipe in my house! Thank you!
Mel
0I cannot find celery root in my markets. Could I use hearts of Palm?
Maya | Wholesome Yum
0Hi Mel, Rutabaga would be another great substitute. Hearts of palm are fine to use, but would not have that “potato” texture and the stew may turn out thinner.
Helene Bahnman
0I made beef stew yesterday and used Daikon Radish cubed in place of the celery root. Texture and taste was good. Thanks for a great recipe site.
Heather
0Hi, I just wanted to say thanks for posting this recipe. My husband and mother in love do not like potato substitutes but when I gave them this they didn’t even know it wasn’t potato. They loved it. I was wondering if you have ever made “potato” hash using diced cooked celery root. If so wohld you mind sharing the recipe?
Wholesome Yum D
0Hi Heather, That sounds great I will have to try it, in the meantime I have Cauliflower Hash Browns that are delicious!
Jennifer
0Hi! I am making this today but want to make it in the slow cooker. I assume everything up to step 5 is the same – how long would you cook it for on low? Also, if I choose to use potatoes instead (I’m not eating keto right now), would I put them in with the beef, or add them towards the end? Thanks!
Wholesome Yum D
0Hi Jennifer, I have never tested this recipe in the slow cooker. I think it would work though and would be fine on low for 3-4 hours. I would add the potatoes near the end of cooking so they don’t get soggy.
Paula
0Hello how are you doing today? I’m doing good and one reason is I just made this recipe for my family and they enjoyed it immensely!!!!
Wholesome Yum D
0Hi Paula, So happy to hear you enjoyed the recipe!
Lisa
0Hi, in the UK this is called celariac. Its nickname is the ugly vegetable because its root is very knarley. I hope this helps those whose area calls this the same. It is a very nice flavour and texture without the strong celery taste (yes they are related) happy eating people, fab site.
Susan
0I have what is probably a stupid question, but in my 7 decades + of life I have never eaten celeriac. My question is, does celeriac have a significant celery flavor? I ask because I dislike celery intensely, and would probably do better using rutabaga as the veggie in this stew. I do realize that they are higher carb. Thanks.
Wholesome Yum D
0Hi Susan, Celery root does have a slight celery taste so I would suggest rutabaga as a substitute if you do not like that flavor.
Mary Ann Shawmeker
0I don’t see how to print recipe.
Wholesome Yum M
0Hi Mary Ann, On the recipe card (just below the video for the recipe) there is a ‘Print’ button located on the right side.
Michelle Langan
0Could I use Lamb chunks? If so, should I use Lamb stock too? Thanks beef stew was amazing and I am now obsessed with Celeriac!
Wholesome Yum M
0Hi Michelle, Yes lamb would work great! Feel free to use either beef or lamb stock.
Olivia Walker
0The instructions include turnips but the recipe ingredients do not.
Wholesome Yum M
0Hi Olivia, The recipe actually includes celery root. 1 pound cubed is needed for this stew. Enjoy!
Robert
0Hi one question….do you cover while simmering for an hour. The recipe says just simmer for 45 min to an hour. Then add CR and cover to simmer for 15 min.
Wholesome Yum M
0Hi Robert, Great question. I let it simmer for about an hour uncovered. After adding the celery root, I cover and let simmer for an additional 15 minutes. This allows the celery root to fully cook through. Enjoy!
Rachelle
0Omg!!! Best beef stew ever!!!!
I wasn’t sure about celery root, as i dislike the taste of celery. But, you couldn’t taste celery much at all. And the texture, you would swear it was potatoes.
I will definitely make this again, maybe add some green beans
Wendy Lewis
0My husband loves radishes and wants to know if we can add radish in to the beef stew in order to get some kind of flavour or look of potato ?
I also had to substitute Rutabaga instead of celery root. I’m wondering if the rutabaga will give it the potato he’s looking for and to not use Radishes. Wendy
Wholesome Yum M
0Hi Wendy, Either radishes or rutabaga will work well in the recipe. Both options are very potato-like, so it’s just a matter of personal preference.
Peggy
0Can you use chicken breast?
Wholesome Yum D
0Hi Peggy, You could use chicken breast but you may also want to check out my Chicken Soup Recipe.
Tammy
0Thank you so much for this recipe! It was amazing! Celery root…who knew?!?
Catherine
0Just finished dinner. Thank you!! I only added a few mushrooms to the recipe. Delicious! Even my husband, the picky eater, said he prefers potatoes, but this was good, too. Win! My guys had dinner rolls with theirs. I was fine with just the stew. Later I’m having your coconut cream pie!
Mimi
0I really enjoyed this stew but could not find any celery root so I cut some big bite size pieces of a small cauliflower and put them in a microwave safe bowl with 1/8 cup of water or less and added a little salt and pepper and some garlic powder and 1 tsp. of Italian spices with a Tlbsp. of butter. Then I heated them in the microwave on full power for 6 minutes and stiiring them every 2 minutes. When they were fork tender I added them to the beef stew in place of the celery root.
It worked well for me and I’m so glad I was able to substitute for another healthiy alternative to potatoes with less carbs!
Thanks for the recipe …
My family really enjoyed it!!! It was really satisfying and yummy!
Nancy K Secaur
0My hubby & I have discovered substituting radishes and turnips for potatoes, too. We’re excited about trying celeriac, but at our Thanksgiving meal, the mashed cheesy turnips were winners! The soup we made from the carcass had both turnips (“neeps”, as the Scots call them) and radishes, and both were fab. Remember, large turnips will have a stronger flavor than small ones have.
HALEY
0I was wondering if you could use rutabaga instead of pototatoes?
Wholesome Yum M
0Hi Haley, This recipe doesn’t use potatoes, it’s actually celery root. Yes, rutabaga will work too!
Tammy
0This hit the spot…I used radishes (needed to use) in place of the celery root.
Lacey
0This was one of best beef stew dishes I’ve ever tasted in life! I didn’t have the celery root so I added a bag of frozen mixed veggies instead. ABSOLUTELY Delicious… my Picky kids ate it all and now I want to make it again the very next day!! Soooo flavorful with depth … perfect fur a cold November day! Thank you!!! Love your recipes!
Gail Ouellette
0Great recipe! I made this tonight for the family (who is not keto/low carb) and they LOVED it. They did not even question the lack of potatoes. I have always enjoyed stew and have missed/felt left out because I could not have the potatoes. The celery root really is a game-changer! Thank you, Maya, for another great recipe
Stacy
0I really liked this recipe and more importantly so did my picky family! The broth was so flavorful. I did add a splash of worcestershire. I was a little worried about the family’s reaction to the celery root and they did notice the slight spicy ness, but thought it was fine. I loved that the texture was a spot on substitute for potato. And, they held up the next day for leftovers and by then, it was practically impossible to tell they weren’t potato’s. This was exactly what I have been craving since the weather turned cooler!
Les'a Cole
0Sounds very yummy! Can it be made in the instant pot?
Wholesome Yum M
0Hi Les, Use the saute function for steps 2-5. For step 6, turn the saute function off and place the lid on your Instant Pot. Cook at high pressure for 20 minutes. Quick-release the steam. Remove the lid and add the celery root. Turn the saute function back on and let it cook for a final 15 minutes, or until the celery root is fork-tender.
Marie
0Thanks for the instant pot instructions and to LES’A for suggesting it! Worked beautifully – great recipe 🙂