This Tex-Mex inspired stew features tender cubes of beef chuck simmered in a smoky broth of chipotle, cumin, and paprika. The dish incorporates diced bell peppers and onions, finished with heavy cream and melted cheddar to create a thick, velvety consistency. It is prepared in a single pot and served as a warm, protein-rich meal without the inclusion of beans or grains.
About This Recipe
The preparation begins by searing cubes of beef chuck in olive oil within a Dutch oven until the exterior surfaces are browned. After the meat is set aside, diced onions, garlic, and bell peppers are sautéed in the same pot until they reach a soft state. Tomato paste and a blend of chipotle powder, cumin, and paprika are stirred in, followed by the beef broth and the return of the seared meat. The mixture is covered and remains on low heat for approximately one hour.
The ingredients include beef chuck roast, which provides the primary texture, and a combination of red and green bell peppers for color and volume. Heavy cream and shredded cheddar cheese are introduced during the final stage of cooking, staying on the heat until the liquid thickens and the cheese is fully incorporated. The seasoning relies on the smoky profile of chipotle and smoked paprika, which are distributed throughout the sauce during the simmering process.
The recipe is modified by using Monterey Jack or Pepper Jack cheese for a different flavor profile or by substituting the beef with chicken thighs. For additional volume, diced zucchini or cauliflower florets are sometimes added to the pot during the simmering stage. The finished stew is portioned into bowls and served with garnishes such as fresh cilantro, avocado slices, or sour cream. Leftovers are stored in the refrigerator or freezer and are reheated before serving.
Why You’ll Love This Recipe
- Bold, smoky flavor with real Tex-Mex heat
- Juicy beef simmered until perfectly tender
- Creamy, cheesy texture that feels indulgent
- Ideal for meal prep and freezing
What You’ll Need for This Keto Tex-Mex Beef Stew
- 1½ lb beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp chipotle powder (or ½ tsp chipotle + ½ tsp smoked paprika)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup beef broth
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh cilantro, for garnish
Step-by-Step Preparation
- Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches and sear until browned on all sides. Remove and set aside.
- Cook vegetables: In the same pot, add onion, garlic, and bell peppers. Cook for 3–4 minutes until softened.
- Add flavor: Stir in tomato paste, chipotle powder, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Simmer: Return the beef to the pot and pour in the beef broth. Cover and simmer over low heat for about 1 hour, or until the beef is tender.
- Finish creamy: Stir in heavy cream and shredded cheddar cheese. Simmer for 5 more minutes until thick and smooth.
- Serve: Garnish with fresh cilantro and an extra sprinkle of cheese if desired.
FAQ
- Can I make this in a slow cooker?
Yes. Brown the beef and vegetables first, then transfer everything except the cream and cheese to the slow cooker. Cook on low for 6–8 hours. Stir in cream and cheese right before serving. - Can I use ground beef instead of stew meat?
Absolutely. Use 1½ lb ground beef, and reduce the simmer time to about 30 minutes. - Is this stew spicy?
It’s medium-spicy, but you can adjust the chipotle to your liking or add diced jalapeño for extra heat. - Can I freeze leftovers?
Yes. It freezes and reheats beautifully — just add a splash of cream when reheating to refresh the texture.
Variations & Substitutions
- Swap beef for chicken thighs or pork shoulder.
- Use Monterey Jack or Pepper Jack instead of cheddar.
- Add diced zucchini or cauliflower for more volume.
- Stir in a spoonful of sour cream for a milder, richer flavor.
Serving Suggestions
- Serve it over cauliflower rice, spoon it into low-carb tortillas, or enjoy it with avocado and sour cream on top. It also makes a killer filling for keto burrito bowls.
Keto Tex-Mex Beef Stew
Ingredients
- 1½ lb beef chuck roast (cut into 1-inch cubes)
- 2 tbsp olive oil
- 1 small onion (diced)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 3 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 tsp chipotle powder (or ½ tsp chipotle + ½ tsp smoked paprika)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup beef broth
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh cilantro (for garnish)
Instructions
- Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches and sear until browned on all sides. Remove and set aside.
- Cook vegetables: In the same pot, add onion, garlic, and bell peppers. Cook for 3–4 minutes until softened.
- Add flavor: Stir in tomato paste, chipotle powder, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Simmer: Return the beef to the pot and pour in the beef broth. Cover and simmer over low heat for about 1 hour, or until the beef is tender.
- Finish creamy: Stir in heavy cream and shredded cheddar cheese. Simmer for 5 more minutes until thick and smooth.
- Serve: Garnish with fresh cilantro and an extra sprinkle of cheese if desired.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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