Keto Tex-Mex Beef Stew

Keto Tex-Mex Beef Stew is a bold, spicy low-carb dinner loaded with tender beef, smoky chili spices, tomatoes, and peppers for a hearty, flavor-packed meal without the carbs. This Keto Tex-Mex Beef Stew recipe delivers cozy comfort, clean ingredients, and high-protein satisfaction perfect for weeknights, meal prep, weight loss, and anyone craving a warm, Tex-Mex–inspired keto stew that hits hard without breaking ketosis.

About This Recipe

There’s something magical about Tex-Mex food — that perfect balance between spicy, smoky, and creamy that hits all the right notes. This Keto Tex-Mex Beef Stew captures exactly that feeling but without the carbs or heaviness of a traditional chili. Imagine tender chunks of beef simmered low and slow in a blend of chipotle, cumin, and paprika, then finished with a touch of cream and melted cheddar that transforms everything into a velvety, smoky sauce.

This recipe walks the line between stew and chili: thick enough to feel comforting, but smooth enough to pour over a bowl of cauliflower rice. It’s the kind of dish that tastes like it took all day to cook, even though it doesn’t require much effort at all. The beef gets fall-apart tender as it cooks, soaking up every bit of that spicy, savory flavor.

Unlike most Tex-Mex recipes, this one skips beans entirely — no carbs, no bloat, just flavor. Instead, chopped bell peppers and onions create a natural sweetness that balances the heat. The cream and cheese add body, richness, and that indulgent melt-in-your-mouth texture that makes keto meals feel luxurious instead of restrictive.

The stew is also a meal-prep hero. You can double the batch, portion it out for the week, or freeze half for later. It reheats perfectly, and the flavor gets even better overnight. It’s flexible too: swap beef for chicken, use Monterey Jack instead of cheddar, or toss in some cauliflower florets if you want extra volume.

Pair it with avocado slices, sour cream, or a sprinkle of fresh cilantro for that restaurant-style finish. Whether you’re craving comfort food on a cold night or just want something bold and satisfying after a long day, this Keto Tex-Mex Beef Stew delivers — every single time.

Also Read: Thirty Birthday Cakes You Need to Try!

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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

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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

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Instructions

1. 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.
2. Cook vegetables: In the same pot, add onion, garlic, and bell peppers. Cook for 3–4 minutes until softened.
3. Add flavor: Stir in tomato paste, chipotle powder, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
4. 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.
5. Finish creamy: Stir in heavy cream and shredded cheddar cheese. Simmer for 5 more minutes until thick and smooth.
6. Serve: Garnish with fresh cilantro and an extra sprinkle of cheese if desired.

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Nutrition (per serving)

• Calories: 525
• Fat: 39 g
• Protein: 42 g
• Net Carbs: 5 g
• Fiber: 1 g

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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.

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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.

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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.

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Did you make this recipe?

Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.

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