Slow-Cooked Beef and Turnip Stew with Rosemary
Hearty and savory keto stew featuring tender beef chunks, earthy turnips, and fragrant rosemary, slow-cooked to perfection. This american-inspired keto (low carb) ready in about 440 minutes pairs beef chuck, cut into 1-inch cubes, turnips, peeled and diced, beef bone broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 cups turnips, peeled and diced
- 4 cups beef bone broth
- 1 large yellow onion, chopped
- 1 cup carrots, diced
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 3 fresh rosemary sprigs
- 2 tbsp tomato paste
- 1 1/2 tsp sea salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 5-6 minutes, working in batches if needed. Transfer browned beef to slow cooker.
- Step 2: In the same skillet, add 1 large chopped yellow onion, 4 minced garlic cloves, and 1 cup diced carrots, sautéing for 4 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until the paste darkens slightly.
- Step 4: Transfer the vegetable mixture to the slow cooker along with 3 cups peeled and diced turnips, 4 cups beef bone broth, 3 fresh rosemary sprigs, 1 1/2 tsp sea salt, and 1 tsp black pepper.
- Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is tender and turnips are soft.
- Step 6: Remove rosemary sprigs and adjust seasoning before serving the stew hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef and Turnip Stew with Rosemary take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef and Turnip Stew with Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep turnips, peeled and diced from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Turnip Stew with Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef and Turnip Stew with Rosemary for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked Beef and Turnip Stew with Rosemary low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
