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A hearty serving of low-carb beef stew prepared in a crockpot, rich with vegetables.

Satisfying Crockpot Low-Carb Beef Stew

A hearty and comforting low-carb beef stew slow-cooked to perfection, packed with tender beef, flavorful vegetables, and a rich broth. Perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • large skillet
  • slow cooker
  • small bowl

Ingredients
  

Main Ingredients

  • 2 tbsp olive oil
  • 2 lbs stewing beef (chuck roast or stew meat) cut into 1-inch cubes
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 lb radishes quartered
  • 3 stalks celery chopped
  • 1 cup fresh green beans trimmed and halved
  • 1 cup sliced mushrooms optional
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 4 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 1/2 tsp xanthan gum optional, for thickening
  • 1 tbsp cold water if using xanthan gum

Garnish (optional)

  • Fresh chopped parsley or shredded cheddar cheese for garnish, optional

Instructions
 

Preparation

  • Sear beef in olive oil until browned; this adds flavor. Transfer the seared beef to the slow cooker.
  • Sauté onion and garlic in the same skillet until softened and fragrant. Add the sautéed aromatics to the slow cooker with the beef.

Cooking

  • Combine all remaining ingredients in the slow cooker and stir gently. Cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender.
  • For a thicker stew, mix xanthan gum with cold water to form a slurry, then stir it into the hot stew during the last 15-30 minutes of cooking.

Serving

  • Remove the bay leaf before serving. Ladle the stew into bowls and garnish with parsley or cheese if desired.

Notes

For best flavor, don't skip searing the beef. The xanthan gum is optional, but it significantly improves the stew's consistency without adding carbs. Adjust cooking time based on your slow cooker; beef should be fork-tender. This stew tastes even better the next day!