Savory Low Carb Beef Stew in final bowl ready to eat!

Low Carb Beef Stew

Have you had enough salads and cold food? Well, the good news is fall is just around the corner! And to celebrate it, you can cook this delicious low carb beef stew to warm your heart a bit. Plus it happens to be keto-friendly.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 282kcal
Author 730 Sage Street


  • 2 lbs stew meat ideally organic grass fed
  • 1 cup pumpkin chopped (or butternut squash)
  • 4 small turnips chopped
  • 1/2 onion diced
  • 1 cup green beans sliced into 1 inch pieces
  • 2 tsp minced garlic
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil cold pressed
  • 1 tsp xanthan gum
  • 4 c beef broth
  • 2 bay leaves
  • 1/2 cup tomatoes diced


  • Turn the instant pot to Saute, and wait until it comes to heat.
  • Add in 1 tbsp of olive oil, and your stew meat, and saute until browned well. Add salt and pepper to taste to the meat.
  • Mix in the minced garlic, bay leaves, oregano and thyme, and continue cooking for another minute.
  • Stir in the onions, butternut squash, green beans and turnips.
  • Pour in the beef broth.
  • Mix in the worcestershire sauce and balsamic vinegar, stirring to combine.
  • Add in the diced tomatoes.
  • Close the lid on the Instant Pot, and select 30 minutes on the “soup” option.


Calories: 282kcal | Carbohydrates: 9g | Protein: 37g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 780mg | Potassium: 872mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1876IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 4mg
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.