Beef Stew with Turnips
Chunks of beef chuck simmered until meltingly tender in a rich, savory broth with turnips, mushrooms, celery and herbs — all the comfort of classic beef stew without the potatoes or flour.
Nutrition per serving
about 1½ cups- Net carbs
- 8.2g
- Calories
- 583kcal
- Protein
- 44g
- Fat
- 40g
- Total carbs
- 11 g
- Fiber
- 2.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With radishes: Halved radishes replace the turnips. They turn mild and tender in the broth and trim about 1½ g net carbs per bowl.
- Add the radishes in step 5 with the mushrooms; they need about 30 minutes to turn tender.
Hungarian goulash-style: Plenty of sweet paprika and a green pepper turn the stew into a deep-red, gently smoky goulash.
- Cook the bell pepper with the onion. Take the pot off the heat for a moment and stir in the paprika with the tomato paste — paprika scorches easily — then add the liquid and continue. A spoonful of sour cream on each bowl is traditional.
- Beef
- Stew
- Vegetables
- To finish
- Nice to have (optional)
- Beef
- Stew
- Vegetables
- To finish
- Nice to have (optional)
- Beef
- Stew
-
1 tbsp Worcestershire sauceleave out -
1 sprig fresh rosemaryleave out - Vegetables
- To finish
- Also add
- Nice to have (optional)
Estimated cost $38.66 for 6 servings ($6.44 each) · how we estimate
Instructions
-
Pat the beef dry and season with the salt and pepper. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat and brown the beef in 2–3 batches, 5–6 minutes per batch, until well browned on at least two sides. Transfer to a bowl, adding more oil between batches as needed.
-
Lower the heat to medium. Add the onion, celery and carrot and cook 5 minutes, scraping the bottom of the pot, until softened. Stir in the garlic and tomato paste and cook 1–2 minutes.
-
Pour in the wine, if using, and let it bubble for 1 minute, then add the broth, Worcestershire, thyme, rosemary and bay leaves. Return the beef and any juices.
-
Bring to a boil, then reduce to a bare simmer, cover with the lid slightly ajar and cook 1½ hours, stirring occasionally.
-
Add the turnips and mushrooms and simmer, partly covered, 30–45 minutes more, until the beef is fork-tender and the turnips are soft but still hold their shape.
-
Remove the bay leaves and rosemary stem. Sprinkle the xanthan gum over the surface while stirring constantly and simmer 2 minutes, until the broth thickens slightly. Taste for salt and serve topped with parsley.
Tips for success
-
Browning the beef well is where most of the flavor comes from, so don't rush it or crowd the pot. - Turnips are the closest low-carb stand-in for potatoes in a stew: they soak up the broth and turn soft and mild. Peel them, since the skin can taste bitter.
- Like most stews, this tastes even better the next day, once the flavors have settled.
Nice to have, not needed
- A Dutch oven browns and simmers in one pot — any heavy soup pot with a lid works.
- Slow cooker option: brown the beef and vegetables on the stove, then cook on low 7–8 hours, adding the turnips and mushrooms for the last 2 hours.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Reheat gently on the stove, stirring, until bubbling, or microwave 3–4 minutes, stirring halfway.
Prep tip: Freeze in single portions; the turnips soften a little after thawing but still taste great.
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stove.
Variations
2 variations, each with its own ingredients and macrosWith radishes
SwapHalved radishes replace the turnips. They turn mild and tender in the broth and trim about 1½ g net carbs per bowl.
- turnips → radishes
6.6 g net · 577 kcal · 44 g protein · 40 g fat · ≈$6.53 per serving (−1.6 g net carbs vs the original)
Hungarian goulash-style
FlavorPlenty of sweet paprika and a green pepper turn the stew into a deep-red, gently smoky goulash.
- + 2 tbsp sweet Hungarian paprika
- + 1 medium green bell pepper
- no Worcestershire sauce
- no fresh rosemary
8.6 g net · 591 kcal · 44 g protein · 41 g fat · ≈$6.56 per serving (+0.4 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
