This comforting meal features tender chunks of slow-cooked beef chuck simmered in a rich tomato and herb broth, served over a creamy cauliflower mash. The stew is seasoned with smoked paprika, thyme, and bay leaf, while the mash is blended with butter and heavy cream for a smooth consistency. The result is a savory, hearty bowl with a clean finish.
About This Recipe
To prepare the stew, the beef is seared in a heavy pot to develop a deep crust before onions and garlic are sautéed in the remaining oils. The pan is deglazed with beef broth and red wine vinegar, allowing the liquid to pick up the caramelized bits that provide the base for the naturally thickened sauce. It is important to simmer the meat on low heat for at least ninety minutes, ensuring the fibers break down until the beef is tender enough to pull apart with a spoon.
The flavor relies on the savory depth of the browned beef paired with the earthy notes of thyme and the subtle sweetness of thinly sliced carrots. Using cauliflower for the mash provides a neutral, buttery foundation that absorbs the sauce without the added starch of traditional potatoes. Since the sauce reduces during the long cooking process, it achieves a glossy, concentrated texture that coats the meat and vegetables evenly.
This dish works well for dinner and is an ideal option for meal prep as the spices continue to deepen overnight. It’s easy to customize the stew by adding mushrooms for umami depth or substituting the carrots with turnips to reduce the carb count further. This stew is best served hot over the garlic-infused mash, offering a structured and filling meal that emphasizes traditional comfort food flavors.
Why You’ll Love This Recipe
- Deep, savory flavor — no flour or starch needed
- Perfect winter comfort meal
- Great for meal prep (even better the next day)
- High-protein and perfectly balanced keto macros
- Creamy mash that replaces potatoes perfectly
What You’ll Need for This Low-Carb Beef Stew with Cauliflower Mash
- 1.75 lb stewing beef (chuck or brisket), cut into chunks
- 2 tbsp olive oil or avocado oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp red wine vinegar (optional)
- 1 medium carrot, sliced thin (adds flavor, minimal carbs)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt & black pepper, to taste
- Cauliflower Mash
- 1 large head cauliflower, cut into florets
- 2 tbsp butter
- 2 tbsp heavy cream
- 1 clove garlic, minced
- Salt & pepper, to taste
- Garnish
- Fresh parsley
Step-by-Step Preparation
- Brown the beef: Heat oil in a large pot or Dutch oven. Sear beef cubes on all sides until browned. Remove and set aside.
- Build the flavor base: Add onion and garlic to the same pot; sauté until fragrant. Stir in tomato paste and smoked paprika.
- Deglaze: Pour in beef broth and scrape up brown bits. Add vinegar, thyme, bay leaf, and carrots. Return beef to the pot.
- Simmer: Cover and cook on low heat for 1½–2 hours, stirring occasionally, until beef is tender and sauce is rich and thickened.
- Make the cauliflower mash: Steam cauliflower until very soft (8–10 min). Drain well, then blend with butter, cream, garlic, salt, and pepper until smooth.
- Serve: Spoon mash onto plates, top with stew, and garnish with fresh parsley.
FAQ
- Can I make this in a slow cooker?
Yes — brown the beef first, then transfer everything to the slow cooker and cook on low 6–8 hours. - Can I freeze leftovers?
Definitely. Both stew and mash freeze beautifully for up to 2 months. - Is the carrot optional?
Yes, but it adds depth and color with minimal carbs (about 2 g net per serving). - Can I use ground beef instead?
You can, but the texture and flavor are better with chunks of beef that slow-cook tender.
Variations & Substitutions
- Add mushrooms for umami depth.
- Use turnips instead of carrot for fewer carbs.
- Swap butter for ghee for a dairy-free version.
- Add a dash of hot sauce if you want heat.
Serving Suggestions
- Serve with roasted green beans or sautéed kale for extra greens. Pairs perfectly with a glass of sugar-free red wine or sparkling water with lemon.
Low-Carb Beef Stew with Cauliflower Mash
Ingredients
- 1.75 lb stewing beef (chuck or brisket, cut into chunks)
- 2 tbsp olive oil or avocado oil
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp red wine vinegar (optional)
- 1 medium carrot (sliced thin (adds flavor, minimal carbs))
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt & black pepper (to taste)
Cauliflower Mash
- 1 large head cauliflower (cut into florets)
- 2 tbsp butter
- 2 tbsp heavy cream
- 1 clove garlic (minced)
- Salt & pepper (to taste)
Garnish
- Fresh parsley
Instructions
- Brown the beef: Heat oil in a large pot or Dutch oven. Sear beef cubes on all sides until browned. Remove and set aside.
- Build the flavor base: Add onion and garlic to the same pot; sauté until fragrant. Stir in tomato paste and smoked paprika.
- Deglaze: Pour in beef broth and scrape up brown bits. Add vinegar, thyme, bay leaf, and carrots. Return beef to the pot.
- Simmer: Cover and cook on low heat for 1½–2 hours, stirring occasionally, until beef is tender and sauce is rich and thickened.
- Make the cauliflower mash: Steam cauliflower until very soft (8–10 min). Drain well, then blend with butter, cream, garlic, salt, and pepper until smooth.
- Serve: Spoon mash onto plates, top with stew, and garnish with fresh parsley.
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!
Try these next:
New keto recipes are added every week — check back often for more low-carb inspiration!
