Nourishing Stews: 10 Keto Low Carb Stew Recipes

Stews are not only comforting and delicious, but they can also be incredibly nutritious. If you're following a ketogenic or low-carb diet, you'll be delighted to know that stews can easily fit into your meal plan. In this article, we present you with ten mouthwatering keto low carb stew recipes that will nourish your body while keeping you in ketosis. So grab a ladle and let's dive into these hearty and flavorful creations!

1. Hearty Beef and Vegetable Stew:

This classic beef stew is packed with tender chunks of beef, vibrant low-carb vegetables like bell peppers, zucchini, and mushrooms, all simmered in a savory bone broth. The richness of the beef combined with the comforting flavors of the vegetables makes this stew a perfect choice for a cozy keto meal.

Ingredients:

• 2 pounds beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup mushrooms, sliced
• 2 cups beef broth
• 1 cup diced tomatoes (canned or fresh)
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
3. Add the chopped carrots, celery, and sliced mushrooms to the pot. Cook for a few minutes until the vegetables start to soften.
4. Return the browned beef stew meat to the pot and mix well with the vegetables.
5. Pour in the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Stir everything together to combine.
6. Season with salt and pepper to taste. Be cautious with the salt as the broth and Worcestershire sauce already contain some saltiness.
7. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender.
8. Stir occasionally and check the seasoning, adjusting if necessary.
9. Once the beef is tender and the flavors have melded together, remove the bay leaf from the pot.
10. Serve the hearty beef and vegetable stew hot. Garnish with chopped fresh parsley if desired.

2. Spicy Chicken and Chorizo Stew:

For those who crave a little heat, this spicy chicken and chorizo stew will hit the spot. The combination of tender chicken, smoky chorizo, and spicy seasonings creates a robust and satisfying flavor profile. Serve it with a dollop of sour cream to balance out the heat and add creaminess.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 ounces chorizo sausage, sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and minced (adjust to your preferred spice level)
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 can (14 ounces) diced tomatoes
• 1 cup chicken broth
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs and chorizo slices to the pot. Cook until the chicken is browned and the chorizo is slightly crispy. Remove the chicken and chorizo from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
3. Add the diced red bell pepper and minced jalapeño pepper to the pot. Sauté for a few minutes until the peppers start to soften.
4. Return the chicken and chorizo to the pot. Sprinkle the paprika, cumin, dried oregano, and cayenne pepper (if using) over the ingredients. Stir well to coat everything evenly with the spices.
5. Pour in the diced tomatoes (including the liquid) and chicken broth. Stir to combine all the ingredients.
6. Season with salt and pepper to taste. Remember that the chorizo already adds some saltiness to the stew, so adjust accordingly.
7. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
8. Taste the stew and adjust the seasoning if needed.
9. Serve the spicy chicken and chorizo stew hot, garnished with chopped fresh cilantro.

3. Creamy Tuscan Sausage Stew:

Indulge in the flavors of Tuscany with this creamy sausage stew. Italian sausage, kale, and sun-dried tomatoes come together in a rich and creamy broth made with heavy cream and Parmesan cheese. The result is a luxurious stew that will transport you straight to the Italian countryside.

Ingredients:

• 1 pound Italian sausage, casings removed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup sliced mushrooms
• 2 cups baby spinach
• 1 can (14 ounces) diced tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage to the pot and cook until browned and cooked through, breaking it up into smaller pieces with a spoon. Remove the sausage from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
3. Add the diced red bell pepper and sliced mushrooms to the pot. Cook for a few minutes until the vegetables start to soften.
4. Return the cooked sausage to the pot and mix well with the vegetables.
5. Pour in the diced tomatoes (including the liquid) and bring the mixture to a simmer.
6. Add the dried basil, dried oregano, salt, and pepper to the pot. Stir to combine all the ingredients.
7. Stir in the heavy cream and grated Parmesan cheese. Continue simmering the stew for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
8. Just before serving, add the baby spinach to the pot and stir until wilted.
9. Taste the stew and adjust the seasoning if needed.
10. Serve the creamy Tuscan sausage stew hot, garnished with chopped fresh parsley if desired.

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4. Moroccan Lamb Stew:

Add some exotic flair to your keto dinner menu with this Moroccan-inspired lamb stew. Fragrant spices like cumin, coriander, and cinnamon combine with tender pieces of lamb, cauliflower, and diced tomatoes to create a flavorful and aromatic dish. Serve it with a side of cauliflower rice for a complete low-carb meal.

Ingredients:

• 2 pounds lamb stew meat, cut into cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to your preferred spice level)
• 1 can (14 ounces) diced tomatoes
• 2 cups beef or vegetable broth
• 1 cup diced carrots
• 1 cup diced butternut squash
• 1 cup chopped cauliflower
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the lamb stew meat to the pot and brown it on all sides. Remove the lamb from the pot and set it aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
3. Add the ground cumin, ground coriander, ground cinnamon, ground ginger, ground turmeric, and cayenne pepper to the pot. Stir well to coat the onions and garlic with the spices.
4. Return the browned lamb to the pot and mix it with the onion and spice mixture.
5. Pour in the diced tomatoes (including the liquid) and beef or vegetable broth. Stir to combine all the ingredients.
6. Add the diced carrots, diced butternut squash, and chopped cauliflower to the pot. Season with salt and pepper to taste.
7. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
8. Stir occasionally and check the seasoning, adjusting if necessary.
9. Once the lamb is tender and the flavors have melded together, remove the pot from the heat.
10. Serve the Moroccan lamb stew hot, garnished with chopped fresh cilantro.

5. Seafood Chowder:

If you're a seafood lover, this keto-friendly seafood chowder is a must-try. Packed with shrimp, fish, and scallops, this creamy and flavorful stew is perfect for chilly evenings. The addition of herbs like thyme and dill gives it a refreshing twist, while the heavy cream adds richness without the carbs.

Ingredients:

• 1 tablespoon butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 carrots, diced
• 2 cups diced potatoes
• 4 cups seafood stock or fish broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon Old Bay seasoning (optional)
• 1 cup heavy cream
• 1 pound mixed seafood (such as shrimp, fish fillets, scallops, or crabmeat), cut into bite-sized pieces
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, minced garlic, celery, and carrots. Sauté until the vegetables start to soften, about 5 minutes.
2. Add the diced potatoes, seafood stock or fish broth, bay leaf, dried thyme, paprika, and Old Bay seasoning (if using). Stir well to combine all the ingredients.
3. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are tender.
4. Remove the bay leaf from the pot. Using an immersion blender or a potato masher, partially puree the chowder to thicken it slightly. You can leave some chunks of vegetables for texture.
5. Stir in the heavy cream and bring the chowder back to a simmer.
6. Add the mixed seafood to the pot. Cook for about 5-7 minutes, or until the seafood is cooked through. Be careful not to overcook the seafood, as it can become tough.
7. Season the chowder with salt and pepper to taste. Adjust the seasoning according to your preference.
8. Serve the seafood chowder hot, garnished with chopped fresh parsley.

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6. Mushroom and Spinach Stew:

For a vegetarian option, this mushroom and spinach stew is a winner. Sautéed mushrooms and wilted spinach are simmered in a savory broth infused with garlic and herbs. This stew is not only low in carbs but also loaded with vitamins and minerals, making it a healthy choice for any day of the week.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced
• 2 cups vegetable broth
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• 4 cups fresh spinach leaves
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
2. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
3. Pour in the vegetable broth and diced tomatoes (including the liquid). Stir well to combine all the ingredients.
4. Add the dried thyme, dried rosemary, and smoked paprika to the pot. Stir to incorporate the herbs and spices.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, allowing the flavors to meld together.
6. Add the fresh spinach leaves to the pot and stir until they wilt.
7. Season the stew with salt and pepper to taste. Adjust the seasoning according to your preference.
8. Continue simmering the stew for an additional 5 minutes to ensure the spinach is cooked and the flavors are well incorporated.
9. Serve the mushroom and spinach stew hot, garnished with grated Parmesan cheese if desired.

7. Thai Coconut Curry Stew:

Experience the vibrant flavors of Thailand with this keto-friendly Thai coconut curry stew. The combination of coconut milk, red curry paste, and aromatic herbs and spices creates a luscious and fragrant base for shrimp, chicken, or tofu. Add a squeeze of lime juice and some fresh cilantro to enhance the flavors even more.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste
• 1 can (13.5 ounces) coconut milk
• 2 cups vegetable or chicken broth
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup sliced mushrooms
• 1 cup diced sweet potatoes
• 1 cup broccoli florets
• 1 cup snow peas
• 1 pound protein of choice (such as chicken, shrimp, tofu), cut into bite-sized pieces
• 1 tablespoon fish sauce (optional, for non-vegetarian version)
• 1 tablespoon soy sauce or tamari (adjust to taste)
• Juice of 1 lime
• Fresh cilantro leaves for garnish
• Cooked rice or noodles for serving

Instructions:

1. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and the garlic is fragrant.
2. Add the Thai red curry paste to the pot and stir well to coat the onions, garlic, and ginger with the paste. Cook for a minute to release the flavors.
3. Pour in the coconut milk and vegetable or chicken broth. Stir to combine all the ingredients and bring the mixture to a simmer.
4. Add the sliced red bell pepper, zucchini, mushrooms, diced sweet potatoes, broccoli florets, and snow peas to the pot. Stir to incorporate the vegetables into the curry base.
5. If using chicken or shrimp, add it to the pot and cook until it is cooked through and tender. For tofu, add it towards the end of cooking to prevent it from breaking apart.
6. Stir in the fish sauce (if using) and soy sauce or tamari. Adjust the seasoning to taste.
7. Squeeze the juice of one lime into the stew and stir well.
8. Continue simmering the stew for about 10-15 minutes, or until the vegetables are cooked to your desired tenderness.
9. Serve the Thai coconut curry stew hot, garnished with fresh cilantro leaves. Accompany it with cooked rice or noodles for a complete and satisfying meal.

8. Italian Vegetable Stew:

This vegetable-packed Italian stew is bursting with Mediterranean flavors. Eggplant, zucchini, bell peppers, and tomatoes are simmered in a tomato-based broth infused with garlic and herbs. It's a versatile recipe that allows you to use any low-carb vegetables you have on hand.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 carrots, diced
• 2 zucchini, diced
• 1 eggplant, diced
• 1 can (14 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)
• Chopped fresh basil or parsley for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
2. Add the diced red bell pepper, carrots, zucchini, and eggplant to the pot. Cook for a few minutes until the vegetables start to soften.
3. Pour in the diced tomatoes (including the liquid) and vegetable broth. Stir well to combine all the ingredients.
4. Add the dried basil, dried oregano, dried thyme, and dried rosemary to the pot. Stir to incorporate the herbs into the stew.
5. Season the stew with salt and pepper to taste. Adjust the seasoning according to your preference.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the vegetables are tender.
7. Taste the stew and adjust the seasoning if needed.
8. Serve the Italian vegetable stew hot, garnished with grated Parmesan cheese and chopped fresh basil or parsley, if desired.

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9. Cabbage and Sausage Stew:

Cabbage is a fantastic low-carb ingredient, and when combined with sausage in a stew, it becomes a winning combination. This hearty stew is easy to make and offers a satisfying mix of flavors. The cabbage becomes tender and flavorful as it simmers in a savory broth with sausage, creating a comforting and filling meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pound sausage (such as Italian sausage or kielbasa), sliced
• 1 small head of cabbage, thinly sliced
• 2 carrots, sliced
• 2 potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
2. Add the sliced sausage to the pot and cook until it is browned on all sides. Remove the sausage from the pot and set it aside.
3. In the same pot, add the thinly sliced cabbage, carrots, and diced potatoes. Sauté for a few minutes until the vegetables start to soften.
4. Pour in the vegetable or chicken broth and diced tomatoes (including the liquid). Stir well to combine all the ingredients.
5. Add the dried thyme, paprika, salt, and pepper to the pot. Stir to incorporate the herbs and spices.
6. Return the cooked sausage to the pot and mix it with the vegetables.
7. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the vegetables are tender.
8. Taste the stew and adjust the seasoning if needed.
9. Serve the cabbage and sausage stew hot, garnished with fresh parsley

10. Creamy Pumpkin and Turkey Stew:

Embrace the flavors of fall with this creamy pumpkin and turkey stew. Roasted turkey, pumpkin puree, and a touch of nutmeg and cinnamon come together in a velvety, creamy broth. This stew is not only delicious but also a great way to use leftover Thanksgiving turkey.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pound ground turkey
• 1 can (15 ounces) pumpkin puree
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
2. Add the ground turkey to the pot and cook until it is browned and cooked through. Break up the turkey into small pieces while cooking.
3. Pour in the pumpkin puree, chicken broth, and diced tomatoes. Stir well to combine all the ingredients.
4. Add the diced carrots, diced celery, dried thyme, ground cinnamon, and ground nutmeg to the pot. Stir to incorporate the spices into the stew.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the vegetables are tender.
6. Stir in the heavy cream and season the stew with salt and pepper to taste. Adjust the seasoning according to your preference.
7. Continue simmering the stew for an additional 5 minutes to allow the flavors to meld together.
8. Serve the creamy pumpkin and turkey stew hot, garnished with chopped fresh parsley

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There you have it—ten tantalizing keto low carb stew recipes that are sure to nourish your body and satisfy your taste buds. Whether you prefer beef, chicken, seafood, or vegetarian options, these stews provide a range of flavors and textures to keep your keto journey exciting. So grab your favorite ingredients, get your slow cooker or pot ready, and enjoy the comforting and delicious world of nourishing keto stews!