Keto Tex-Mex Beef Stew
This Keto Tex-Mex Beef Stew combines smoky chipotle flavor, tender beef, and creamy cheese for a comforting low-carb dinner that’s bold, hearty, and irresistibly rich.
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.