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Keto Vietnamese Beef Stew

Keto Vietnamese Beef Stew

Keto Beef Stew

If there’s something more comforting and heartwarming than a beef stew, I don’t know what it is. Large pots of steamy, flavorful broth and fork-tender meat and veggies swimming in it — that’s what I call a home-cooked meal that actually tastes like home.

Beef stews, though, can be quite different. After all, they’re all about throwing in your favorite protein and veggies and cooking them low and slow. So, how to flavor a beef stew? For me, the answer is simple — Chinese 5 spice mix. And I make mine from scratch! Here’s all you need to know about the tastiest keto beef stew with Chinese 5 spices.

How to Make a Keto Beef Stew?

Stews are effortless to make, especially when you have a slow cooker of Crock-pot. The most important ingredients here are time and patience — it might take a few hours to put together a stew, but the result is terrific. It’s so meaty!

For this recipe, we’re making our own Chinese 5 spice mix, which means grinding together star anise, cinnamon, cloves, Sichuan peppers and fennel seeds. You’ll find a tried-and-tested ratio below, and you’ll love it! That’s guaranteed.


You’ll also need meat, of course, so go for your favorite tough cut. Round, chuck and brisket work for me. And don’t worry, after a few hours, the meat will be as tender as it gets. We’ll marinate the meat in the most addictive flavors of lemongrass and fish sauce.

How tasty does this sound?


Finally, we’re giving some extra flavor and texture to the stew with carrots, a splash of tomato paste, caramelized onions, ginger and garlic.


Spicy, meaty, thick and steamy. This dish is perfect for cold evenings or when you want to remember those hearty meals you can only get at home. Stews are noble like that; they have a place in our hearts.


Are Beef Stews Keto?

I know what you’re thinking; what can I add to my stew to keep it low carb and keto-friendly? Well, the answer is a bit more complicated than you think. Potatoes are a common ingredient in stews, but guess what? They’re a starchy root veggie with too many calories from carbs.

On the other hand, carrots are also starchy, but not nearly as much as potatoes. You’ll get around 9 grams of net carbs from 1 cup (122 grams) of carrots, and we’re using 3 cups in the recipe below. Now, divide that into the four servings, and you’ll see there’s nothing to worry about.

Other great additions to the beef stew are leafy greens and broccoli. You might also want to serve the beef stew with low-calorie flatbread or tortillas. To be honest, as long as you use quality ingredients, no matter what you do, it’s hard not to end up with a tasty bowl of beef stew! Stews are one of the most ancient and primal ways of cooking, and it’s hard to argue they’re not one of the tastiest meals as well. Now, let’s head-on into the kitchen and stew something!


Keto Vietnamese Beef Stew

Yield: 4 servings
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours

Large pots of steamy, flavorful broth and fork-tender meat and veggies swimming in it — that’s what I call a home-cooked meal that actually tastes like home.


Beef Stew:

  • 1lb boneless beef
  • 3 cup carrots
  • 1 stalk of lemongrass
  • 1 1/2 tbsp. fish sauce
  • 1/2 tsp five spice mix
  • 3 thinly sliced ginger
  • 2 garlic cloves
  • 1 1/2 tbsp. tomato paste
  • 1 thinly sliced onion
  • 1 star anise
  • 1 cinnamon stick
  • olive oil

5 Spice Mix:

  • 6 Star anise
  • 1 cinnamon stick or 2 tbsp. ground
  • 1 1/2 tsp cloves
  • 2 tsp Sichuan peppercorns
  • 2 tbsp. fennel seeds


In a mixer grinder, blend together star anise, cinnamon, cloves, Sichuan peppercorns and fennel seeds.

Take one stalk of lemongrass, remove the hard leaves on the exterior, and thinly chop it over a cutting board.

In a bowl, add chopped lemongrass, fish sauce, 5 spice mix and your boneless beef, mix well and let it marinade.

Put a pan over medium to high heat, add olive oil and your beef, caramelize the beef on both sides but don't cook through.

In the same pan, add minced garlic, thinly sliced shallots, cook until translucent, add tomato paste in the middle of the pan, let the tomato paste cook for a good minute or two and then stir well.

Transfer the tomato paste mixture into the crock-pot, add caramelized beef, thinly sliced ginger, carrots and give it a stir to make sure the beef and vegetable are combined with the tomato paste mixture well.

Pour chicken stock, just enough that the beef and carrots are completely submerged, add 1 star anise and cinnamon stick on top and cover the crock-pot with the lid.

Cook for 3 hours on high or 6 hours on low.

Serve in single serving bowls with coriander on top.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 190Total Fat: 11gCarbohydrates: 11gFiber: 4gProtein: 14g

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