Keto Tex-Mex Beef Stew

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.

For this step: 2 tbsp olive oil

Cook vegetables: In the same pot, add onion, garlic, and bell peppers. Cook for 3–4 minutes until softened.

For this step: 1 small onion (diced), 3 cloves garlic (minced)

Add flavor: Stir in tomato paste, chipotle powder, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.

For this step: 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

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.

For this step: 1 cup beef broth

Finish creamy: Stir in heavy cream and shredded cheddar cheese. Simmer for 5 more minutes until thick and smooth.

For this step: ½ cup heavy cream, 1 cup shredded cheddar cheese

Serve: Garnish with fresh cilantro and an extra sprinkle of cheese if desired.

For this step: 1 cup shredded cheddar cheese, Fresh cilantro (for garnish)