This keto beef stew is rich and hearty on its own, but topped with the cheesy biscuit crust it moves into beef pot pie territory and I’m not mad about it. No matter what you call this recipe, it’s keto comfort food at its best!
This Keto Beef Stew recipe (or low carb beef pot pie if you prefer) was inspired from a recent vacation which included a few days spent in London – and we had some of the best food of the entire trip there. Which is saying something because we at a LOT of delicious food in Europe that year!
- Best Cuts of Beef for Beef Stew
- Substitutions and Variations
- Storage Information
- Reheating Instructions
- More Keto Stew Recipes
Mr. Hungry’s favorite was the beef stews and pot pies – and there were soooo many delicious options to choose from! Beyond just your typical shepherd’s pie or cottage pie, there is steak and ale pie, steak and kidney pie, meat stews of all types that are wrapped or topped with puff pastry, biscuits, shortcrust pastry, etc.
You name it and they have got a meat + starch/crust option at pretty much every restaurant and market and it’s going to taste amazing.
None of those beef stews or pies were low carb unfortunately, but we enjoyed every bite nonetheless!
Our hand’s down favorite was the “Deer Stalker,” a venison, dry cured bacon, red wine and green lentil pie with gravy and mashed potatoes that we had at Pieminister at the Borough Street Market. It was straight up incredible.
BTW if you’re ever in London and near the Borough Market… GO THERE. EAT EVERYTHING. THE END.
Anyhoo, when we got home from our trip and back on keto, we dreamed of the meat pies and felt sad about it. So I promised Mr. Hungry that I would make a keto beef stew / low carb pot pie that was equally as rich, hearty, and comfort food-y as the ones we had in England.
1000% honesty? This keto beef stew with the biscuit crust is really good, and most importantly, totally guilt free and keto friendly….. buuuuuttt not as good as the carb-laden real thing.
I mean meat pies in London are just legendary and unmatched. It’s a thing. So I’m absolutely ok with coming in second best on this keto beef stew pie thingy.
Full disclosure, I forgot the egg in the batter for the biscuit crust, so they disintegrated a little more than they should have and the bottom half melted into the keto beef stew. Still delicious, but more dumpling-like and less of the actual fluffy biscuit on top than I would have liked.
Not to worry, the egg is included in the recipe below – and as long as you don’t space out and forget it like I did, you’ll have a fluffy and tender cheddar and thyme biscuit crust on top that perfectly complements the beefy filling in this keto beef stew.
For the keto beef stew filling, I used radishes and celery to bulk it up without adding extra carbs – which made it sufficiently hearty, and you can barely tell that it’s not potatoes that you’re eating!
I used a little whiskey for flavor, but you could substitute red wine or omit it altogether if you prefer – I do recommend trying it though if you have some on hand. A little dijon mustard and Worcestershire sauce also gives the gravy a nice depth and richness beyond your average low carb beef stew recipe.
With a long, cold winter on the horizon, I’m confident that you’re going to want to put this keto beef stew & cheesy biscuit crust into your regular rotation. And if you’ve got a beef stew + cheesy biscuit loving tribe at home, you won’t be getting any complaints from them either!
Best Cuts of Beef for Beef Stew
I call for “stew beef” in this recipe, which is inexpensive and lends itself to the longer cooking times called for in keto beef stew recipes.
That being said, I’m always a fan of chuck roast for beef stew as well – which will give it a meaty flavor and soft, luscious texture to your stew. Be aware that chuck roast has a higher fat and calorie content than much leaner cuts of beef that are usually sold as stew meat. Chuck could also require a longer cooking time to fully break down so be sure to cut it into bite sized pieces before adding it to the pot.
Substitutions and Variations
You can substitute goat, lamb, or even chicken thighs in this keto stew recipe, which will obviously produce a different result but it will be equally tasty!
I used radishes for bulk and to replace the carb heavy potatoes, but you can substitute celery root, turnips, or even cauliflower florets if that’s what you prefer or have on hand.
Storage Information
This keto beef stew keeps well in an airtight container in the refrigerator for up to 5 days.
The stew can also be frozen for up to 3 months. If you know in advance that you are going to freeze it for future meals, then I recommend making the keto beef stew to freeze separately, and then make the biscuit crust at the time of reheating and serving so they will be fresh and crispy on top.
Reheating Instructions
Once cooked and refrigerated, this keto beef stew reheats just fine in the microwave, but for best results if you’ve got the time I recommend reheating in the oven or air fryer which will help keep the biscuit top from going completely soft.
More Keto Stew Recipes
Chicken Pot Pie
Balsamic Beef Pot Roast
Belizean Stewed Chicken in the Instant Pot
Pumpkin, Pork and Peanut Stew
Brazilian Shrimp Stew (Moqueca de Camaroes)
Keto Beef Stew & Cheesy Biscuit Crust
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5 from 90 reviews
- Author: Mellissa Sevigny
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1x
Description
This rich and hearty keto beef stew & cheesy biscuit crust is going to satisfy all of your keto comfort food cravings! Low carb and Atkins friendly.
Ingredients
Scale
For the Beef Stew:
- 3 tablespoons avocado oil, or other light tasting oil
- 2 lbs stew beef, cut into 1 inch pieces
- 2 tablespoons coconut flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup onion, chopped
- 1 clove garlic, chopped
- 1 cup roughly chopped celery
- 2 cups radishes, cut into 1/2 inch pieces
- 1 tablespoon Worcestershire sauce
- 2 tablespoons whiskey
- 2 1/2 cups water
- 1 teaspoon dijon mustard
- 1 tablespoon dried parsley
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon xanthan gum (to thicken)
For the biscuit crust:
- 6 tablespoons butter
- 1 teaspoon granulated erythritol sweetener
- 1 cup superfine blanched almond flour
- 3 tablespoons coconut flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 2 teaspoons baking powder
- ¼ teaspoon xanthan gum
- 1 egg
- 1/2 teaspoon fresh thyme leaves
- 1/3 cup unsweetened almond milk
- 1/2 cup shredded sharp cheddar cheese
Instructions
To make the beef stew:
- Combine the coconut flour, salt and pepper in a medium sized bowl.
- Add the raw beef pieces and mix well to coat the meat thoroughly.
- Heat 2 tablespoons of the oil in a large, heavy bottomed sauce pan.
- Add the beef and cook over medium high heat to brown, stirring occasionally for about 5 minutes. Remove the meat from the pan.
- Add the other tablespoon of oil to the pan, then add the garlic, onion, celery and radishes.
- Saute, stirring occasionally, for about 5 minutes, or until softened and fragrant.
- Add the Worcestershire sauce and whisky to the pan and cook an additional 2 minutes.
- Add the cooked beef back to the pan, along with the water, dijon mustard, parsley, and thyme – then stir well. Cover and simmer for 1 hour over low heat.
- Remove the cover and whisk in the xanthan gum.
- Turn the heat up to medium, and simmer uncovered for 15 minutes to reduce.
To make the cheesy biscuit dough:
- Preheat the oven to 375 degrees Fahrenheit.
- Place the butter in a medium-sized microwave safe bowl.
- Microwave on high, uncovered, for 30 seconds or until melted.
- Add the sweetener, almond flour, coconut flour, salt, garlic powder, baking powder, xanthan gum, egg, fresh thyme, almond milk and cheddar and mix well with a fork.
To assemble:
- Transfer the beef stew to an oven safe casserole or cast iron pan.
- Top with 8 scoops or balls of biscuit dough.
- Bake at 375 for 25 minutes – or until the tops are golden brown and have puffed up slightly.
- Remove from the oven and cool for 10 minutes before serving.
Notes
Total NET carbs per serving = 5g.
- Prep Time: 15 minutes
- Cook Time: 110 minutes
- Category: Keto stews
- Method: Braising
- Cuisine: British
Nutrition
- Serving Size: 1 cup + 1 biscuit top
- Calories: 534
- Fat: 43g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 29g
