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A hearty serving of low-carb beef stew prepared in a crockpot, rich with vegetables.

Hearty Crockpot Low-Carb Beef & Radish Stew

This hearty and delicious low-carb beef and radish stew is perfect for a comforting meal. Cooked in a crockpot, it's easy to prepare and packed with flavor, featuring tender beef and wholesome vegetables.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef stew meat (chuck roast) cut into 1.5-inch pieces
  • 1 large onion chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 lb radishes quartered or halved (depending on size)
  • 8 oz mushrooms sliced
  • 0.5 lb green beans trimmed and halved
Liquids & Seasonings
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce or tamari for gluten-free
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
For Cooking & Thickening
  • 2 tbsp olive oil or avocado oil
  • 0.5 tsp xanthan gum optional, for thickening

Equipment

  • Skillet or Dutch Oven
  • Slow Cooker
  • Whisk

Method
 

Preparation
  1. Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
  2. Brown the beef in a large skillet or Dutch oven with 1 tablespoon of olive oil until well-caramelized, then set aside.
Sauté aromatics
  1. Sauté the chopped onion and celery in the same skillet with remaining olive oil until softened, then add minced garlic and cook for another minute.
  2. Deglaze the skillet with a splash of beef broth, scraping up any browned bits.
Slow Cook
  1. Transfer the browned beef, sautéed aromatics, and deglazing liquid to your slow cooker.
  2. Stir in the remaining beef broth, tomato paste, Worcestershire sauce, dried thyme, bay leaf, radishes, mushrooms, and green beans.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is fork-tender.
Finish & Serve
  1. If desired, whisk xanthan gum with hot broth from the slow cooker and stir back into the stew; cook for 15-30 minutes until thickened.
  2. Remove the bay leaf, adjust seasonings to taste, and serve hot.

Notes

For best results, allow the stew to cool and refrigerate overnight; the flavors will deepen. You can adjust the vegetables based on what you have available and your preference. Serving with a sprinkle of fresh parsley or chives adds a nice touch of freshness.