Low-Carb Beef and Cauliflower Stew: The Perfect Keto Dish for Winter Nights

Looking for a hearty and satisfying meal that keeps your carb count in check? This Low-Carb Beef and Cauliflower Stew is the perfect solution! Packed with tender beef, nutritious vegetables, and rich flavors, this stew is a comforting dish that will warm you up on chilly days. It’s not just delicious; it’s also easy to make and fits perfectly into your low-carb lifestyle.

What Makes This Recipe Special to Me

Winter calls for hearty and satisfying meals, and this Low-Carb Beef and Cauliflower Stew never disappoints. The first time I made it, I was skeptical about how well the cauliflower would hold up in the stew, but it turned out beautifully—soft but not mushy, and it soaked up the rich beef broth perfectly. The aroma of thyme and rosemary wafting through the kitchen felt like a warm hug on a cold evening.
What surprised me the most was how simple this dish was to prepare. Even my picky eaters loved it, and I didn’t feel guilty serving up seconds because it’s low-carb and packed with protein. Whether you’re on a keto diet or just want a comforting, healthy meal, this recipe is a winner every time.

Why You’ll Love This Recipe

• Rich, hearty, and flavorful – Perfect for cold winter nights.
• Keto-friendly and low-carb – Great for maintaining your macros.
• Versatile and customizable – Swap out vegetables or adjust seasonings to your liking.
• Simple and easy to make – A wholesome meal with minimal effort.

Ingredients & Substitutions

• Beef Stew Meat – Use 1.5 pounds of fresh, lean beef chunks. If beef stew meat is unavailable, substitute with boneless chuck roast or brisket, cut into bite-sized pieces.
• Cauliflower – 1 medium head of cauliflower, cut into florets. Broccoli can work as an alternative for a slightly different flavor.
• Onion – 1 medium onion, finely chopped. Shallots or leeks can be used if onions are unavailable.
• Garlic – 3 cloves, minced. Garlic powder (1/4 teaspoon) can be used as a substitute, but fresh garlic adds more flavor.
• Beef Broth – 4 cups. Bone broth is an excellent replacement for added nutrients.
• Carrots – Optional; adds sweetness. Skip if strict on carbs or substitute with zucchini or green beans.
• Olive Oil – 2 tablespoons. You can use avocado oil or butter as an alternative.
• Tomato Paste – 1 tablespoon. For a tangier flavor, substitute with 1 tablespoon of crushed tomatoes.
• Thyme & Rosemary – 1 teaspoon each (dried). Fresh herbs can also be used; adjust to taste.
• Salt & Pepper – To season. Adjust based on your preference.
• Fresh Parsley – Optional, for garnish. Basil or cilantro also work well as a garnish.

Step-by-Step Procedure

1. Brown the Beef
   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and season with salt and pepper. Sear the beef for about 5-7 minutes, turning occasionally, until browned on all sides. This step adds depth of flavor to the stew.
2. Sauté the Aromatics
   Once the beef is browned, add the diced onion to the pot. Sauté for about 3-4 minutes until the onion becomes translucent. Then, add the minced garlic and cook for another minute until fragrant.
3. Add the Broth and Herbs
   Pour in the beef broth and stir in the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to 1 hour, or until the beef is tender.
4. Add the Vegetables
   After the beef has cooked, add the cauliflower florets, sliced carrots (if using), and diced celery to the pot. Stir everything together and let the stew simmer for an additional 15-20 minutes, or until the vegetables are tender but not mushy.
5. Taste and Adjust Seasoning
   Give the stew a taste and adjust the seasoning with more salt and pepper if needed. If you like a thicker stew, you can simmer it uncovered for a few more minutes to reduce the liquid.
6. Serve
   Ladle the hearty stew into bowls and garnish with chopped fresh parsley, if desired. This stew is perfect on its own or served with a side salad.

Tools You’ll Need

• Large Pot or Dutch Oven – To simmer the stew.
• Wooden Spoon – For stirring the ingredients.
• Sharp Knife and Cutting Board – For chopping beef, vegetables, and herbs.

Tips for the Best Low-Carb Beef and Cauliflower Stew

• Sear the beef – Browning the beef first adds depth and richness to the flavor.
• Don’t overcook the cauliflower – Add it towards the end to keep it firm yet tender.
• Adjust seasonings – Taste the stew before serving and add more salt, pepper, or herbs as needed.

Let it rest – Allow the stew to sit for a few minutes before serving to enhance the flavors.

Storage Instructions

• Store: Place leftovers in an airtight container and refrigerate for up to 3-4 days.
• Reheat: Warm on the stove over medium heat or in the microwave until heated through.
• Freeze: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

Got Questions? Find Your Answers Here!

1. Can I use other vegetables?
Absolutely! You can add any low-carb vegetables you enjoy, such as bell peppers, zucchini, or green beans.

2. Is this stew suitable for meal prep?
Yes, this stew is great for meal prep! Make a big batch and portion it out for quick lunches or dinners throughout the week.

3. How can I thicken the stew?
If you prefer a thicker stew, you can add a teaspoon of xanthan gum mixed with a bit of cold water towards the end of cooking to thicken it up without adding carbs.

Nutrition Information (per serving, based on 6 servings)

• Calories: 360
• Fat: 20g
• Carbohydrates: 8g
• Fiber: 3g
• Protein: 35g

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