Low-Carb Beef Stew with Cauliflower Mash
Hearty, tender beef simmered in a rich, low-carb gravy and served over creamy cauliflower mash. The classic comfort food — minus the carbs.
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.