Keto Crockpot Beef and Mushroom Stew – Comforting, Low-Carb, and Easy

If you’re craving a hearty, cozy meal that practically cooks itself, this Keto Crockpot Beef and Mushroom Stew hits the spot. It’s rich, savory, and loaded with tender beef and earthy mushrooms that melt into a silky broth. Everything goes into the slow cooker, and a few hours later you’ve got dinner that tastes like you fussed all day.

It’s low-carb, naturally gluten-free, and a total crowd-pleaser—even for non-keto eaters. Grab a bowl and a spoon, because this is comfort food without the carb crash.

What Makes This Recipe So Good

• Hands-off cooking: After a quick sear, the slow cooker does the heavy lifting. Perfect for busy days or lazy Sundays.
• Deep, savory flavor: Mushrooms, beef, garlic, and herbs create a rich, umami-packed stew without flour or starch.
• Keto-friendly: No potatoes, no thickeners, and no hidden sugars—just clean, low-carb ingredients.
• Budget-friendly: Chuck roast and mushrooms stretch nicely and taste even better after a slow simmer.
• Meal-prep win: Flavors improve overnight, and the leftovers reheat beautifully.

Ingredients

• 2 to 2.5 pounds beef chuck roast, cut into 1.5-inch cubes
• 1 pound mushrooms, sliced (cremini, baby bella, or a mix)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste (no sugar added)
• 1 cup beef broth (low-sodium)
• 1/2 cup dry red wine (optional; sub more broth if preferred)
• 2 tablespoons coconut aminos or tamari (gluten-free soy sauce)
• 2 tablespoons olive oil or avocado oil
• 2 teaspoons sea salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme (or 3 sprigs fresh)
• 1 teaspoon dried rosemary (or 1 sprig fresh)
• 2 bay leaves
• 1 tablespoon apple cider vinegar or red wine vinegar
• 2 tablespoons butter or ghee (optional, for finish)
• 1/4 teaspoon xanthan gum (optional, for thickening)
• Fresh parsley, chopped, for garnish

How to Make It

1. Season and sear the beef: Pat the beef dry and season with 1.5 teaspoons salt, pepper, and smoked paprika.

   Heat oil in a large skillet over medium-high. Sear beef in batches until browned on most sides, about 2–3 minutes per batch. Transfer to the slow cooker.

2. Sauté aromatics: In the same skillet, add onions and mushrooms with a pinch of salt.

   Cook 5–6 minutes, stirring, until the mushrooms release moisture and start to brown. Add garlic and cook 30 seconds until fragrant.

3. Build the base: Stir in tomato paste for 1 minute to caramelize slightly. Deglaze with red wine (if using) or a splash of broth, scraping up browned bits.

   Pour everything into the slow cooker.

4. Add liquids and herbs: Add remaining beef broth, coconut aminos, thyme, rosemary, bay leaves, and vinegar to the crockpot. Stir gently to combine.
5. Slow cook: Cover and cook on Low for 7–8 hours or on High for 3.5–4.5 hours, until the beef is fork-tender.
6. Finish and adjust: Remove bay leaves. Taste and add the remaining 1/2 teaspoon salt if needed.

   Stir in butter or ghee for a glossy finish.

7. Optional thickening: If you prefer a thicker stew, sprinkle xanthan gum lightly over the surface while stirring constantly. Start with 1/8 teaspoon, wait 2–3 minutes, and add a little more if needed. Go slow—too much can make it gummy.
8. Serve: Ladle into bowls and garnish with chopped parsley.

   Pair with cauliflower mash, sautéed greens, or roasted zucchini for a complete keto meal.

Storage Instructions

• Refrigerator: Store in an airtight container for 4–5 days. The flavor gets even better by day two.
• Freezer: Freeze in meal-size portions for up to 3 months. Cool completely before freezing to prevent ice crystals.
• Reheating: Warm gently on the stovetop over medium-low heat or in the microwave at 60–70% power, stirring occasionally.

  Add a splash of broth if it’s too thick.

Health Benefits

• Low carb, high satisfaction: With mushrooms instead of starchy vegetables, this stew fits keto macros while still feeling hearty.
• Protein for muscle and satiety: Beef chuck provides complete protein to support recovery and keep you full longer.
• Micronutrient boost: Mushrooms supply B vitamins and minerals like selenium and potassium, while herbs add antioxidants.
• Healthy fats: Olive oil and butter (or ghee) help with flavor and fat-soluble nutrient absorption, key on a keto diet.
• No added sugar or flour: Clean ingredients make this easier on blood sugar and digestion.

Common Mistakes to Avoid

• Skipping the sear: Browning the beef and sautéing the mushrooms build deep flavor. Don’t dump everything in raw.
• Overcrowding the pan: Sear in batches. Crowded meat steams instead of browning.
• Too much thickener: Xanthan gum is powerful.

  Use a tiny amount and give it time to work.

• Not enough salt: Slow-cooked dishes need proper seasoning. Taste at the end and adjust.
• Watery mushrooms: Let mushrooms brown and reduce before adding to the crockpot to avoid a thin, bland broth.

Recipe Variations

• Herb swap: Try Italian seasoning or a pinch of herbes de Provence for a different aromatic profile.
• Creamy finish: Stir in 1/4 cup heavy cream or 2 ounces cream cheese at the end for a richer, silky stew.
• Bacon boost: Cook 3–4 slices chopped bacon first, use the drippings to sear the beef, and add the crisp bits to the stew.
• Extra veggies (still keto): Add diced celery, chopped turnips, or radishes. They mimic potatoes with fewer carbs.
• Different cuts: Use beef shank or short ribs for an ultra-gelatinous texture.

  Increase cook time as needed.

• No wine version: Skip the wine and add 1 teaspoon Worcestershire sauce (sugar-free) for depth.

FAQ

Can I make this on the stovetop or in the oven?

Yes. After searing and sautéing, simmer everything in a Dutch oven on low for 2–3 hours, or bake covered at 300°F (150°C) for about 2.5–3 hours, until the beef is tender.

What mushrooms work best?

Cremini or baby bella are great for flavor and texture. A mix of cremini and shiitake adds extra umami.

White button mushrooms work in a pinch.

How can I thicken the stew without xanthan gum?

Reduce the liquid by simmering the finished stew uncovered on the stovetop for 10–15 minutes. You can also blend a small scoop of cooked mushrooms and broth, then stir it back in.

Is the red wine necessary for flavor?

It’s not required, but it adds depth and complexity. If you skip it, increase the vinegar slightly or add a splash of Worcestershire to balance the flavors.

What can I serve this with to keep it keto?

Cauliflower mash, roasted broccoli, sautéed spinach, zucchini noodles, or a simple green salad work perfectly.

Can I use frozen beef?

Thaw the beef first for even searing and safe cooking.

Frozen beef won’t brown well and can throw off timing.

How do I keep the beef from drying out?

Use a well-marbled cut like chuck and cook low and slow until just fork-tender. Overcooking on High heat can make it stringy.

Can I make it dairy-free?

Absolutely. Use olive or avocado oil and skip the butter/ghee at the end.

The stew will still be rich and satisfying.

In Conclusion

This Keto Crockpot Beef and Mushroom Stew delivers classic comfort with minimal effort and zero fuss. It’s rich, warming, and naturally low-carb, making it a dependable staple for weeknights and meal prep alike. With simple ingredients and slow-cooked depth, it proves you don’t need flour or potatoes to make a hearty, satisfying stew.

Keep this one in your rotation—you’ll come back to it again and again.