There’s something about a slow-cooked beef stew that feels like home. It fills the kitchen with a smell so rich and comforting, you start counting the minutes until dinnertime. And when you throw red wine and garlic into the mix? Now you’ve got something special.
This Keto Red Wine & Garlic Beef Stew is thick, hearty, and packed with flavor. The beef turns fall-apart tender, the garlic melts into the broth, and the red wine adds a deep richness. No flour, no potatoes—just simple, real ingredients that fit perfectly into a low-carb lifestyle.
Why This Stew Works for Keto
Most traditional beef stews use flour to thicken the broth and potatoes to make it hearty. But with this recipe, you don’t need either. Instead, it relies on a mix of well-seared meat, a slow simmer, and a few tricks to create that rich, thick texture without the carbs.
- No flour: The broth thickens naturally from the collagen in the beef and a little tomato paste.
- No potatoes: We use low-carb vegetables that bring just as much heartiness without the starch.
- Big flavor: The combination of red wine, garlic, and herbs gives it a deep, slow-cooked taste that only gets better with time.
Ingredients You’ll Need
This stew is made with everyday ingredients, but when cooked together, they create something truly special.
For the Beef:
- 2.5 lbs beef chuck, cut into 1.5-inch cubes
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
For the Stew:
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine (Cabernet Sauvignon or Merlot works well)
- 2 tbsp tomato paste
- 4 cups beef broth (or bone broth for extra richness)
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary)
- 1 cup mushrooms, sliced
- 1 cup chopped celery
- 1 cup chopped carrots (optional, adds a few carbs but great for flavor)
- 1 tbsp butter (optional, for extra richness)
Step-by-Step Cooking Instructions
1. Season and Sear the Beef
Start by patting the beef dry with paper towels—this helps it brown better. Toss it with salt, black pepper, and smoked paprika.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Let each piece brown for about 3 minutes per side, then remove and set aside.
2. Sauté the Aromatics
In the same pot, add the chopped onion and cook until soft, about 5 minutes. Toss in the minced garlic and stir for another 30 seconds—just until it smells amazing.
3. Deglaze with Red Wine
Pour in the red wine and use a wooden spoon to scrape up all those browned bits from the bottom of the pot. This is where a lot of flavor lives, so don’t skip this step. Let it simmer for about 3-4 minutes until the wine reduces slightly.
4. Build the Stew
Stir in the tomato paste, beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Add the seared beef back to the pot, along with any juices it released.
5. Add the Vegetables and Simmer
Toss in the mushrooms, celery, and carrots (if using). Bring everything to a gentle simmer, cover, and let it cook on low heat for about 2 to 2.5 hours.
Stir occasionally and check the beef. When it’s fork-tender and the broth has thickened, it’s ready.
6. Finish and Serve
Remove the bay leaves. If you want an even richer stew, stir in a tablespoon of butter before serving. Taste and adjust salt if needed.
Ladle into bowls and enjoy!
What to Serve with This Keto Beef Stew
Since traditional stew often comes with bread or mashed potatoes, here are some keto-friendly alternatives that work just as well:
- Cauliflower mash – The perfect creamy side to soak up the sauce.
- Zucchini noodles – Adds texture without carbs.
- Keto dinner rolls – If you’re missing bread, these are a great option.
- Roasted Brussels sprouts – Adds a nice crunch and complements the rich flavors.
How to Store and Reheat Leftovers
This stew gets even better the next day. The flavors deepen, making leftovers something to look forward to.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze in portions for up to 3 months.
- Reheating: Warm on the stove over medium heat, adding a splash of beef broth if needed.
Recipe Tips for the Best Stew
- Pick the right beef: Chuck roast is ideal because it breaks down beautifully. Avoid lean cuts—they’ll dry out.
- Don’t rush the sear: A deep brown crust on the meat adds incredible flavor.
- Use the right wine: Dry red wine works best. Sweet wines will change the flavor too much.
- Low and slow is key: Cooking on low heat for a long time makes the meat melt-in-your-mouth tender.
A Few Variations to Try
- Make it spicy: Add a pinch of red pepper flakes for a little heat.
- Try different herbs: Swap thyme and rosemary for oregano and basil for a slightly different twist.
- Use bone broth: If you want extra nutrients and collagen, swap regular broth for bone broth.
Why This Stew is Perfect for Cold Nights
There’s nothing better than a big bowl of rich, slow-cooked beef stew on a chilly evening. It’s one of those meals that fills you up, warms you from the inside, and makes you want to curl up on the couch afterward.
And the best part? You don’t have to feel guilty about it. Every spoonful is loaded with protein, healthy fats, and deep, savory flavors—without the extra carbs.
Conclusion
If you love comforting, no-fuss meals that still feel a little fancy, this Keto Red Wine & Garlic Beef Stew is a must-try. The beef is tender, the broth is rich, and the flavors blend beautifully with every bite.
Try making a big batch and save some for later—you’ll be glad you did.