Cauliflower-Infused Keto Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A velvety, potato-free stew with fall-apart beef and creamy cauliflower, simmered in rich beef broth with aromatic herbs for the ultimate low-carb comfort meal. This american-inspired keto (low carb) ready in about 145 minutes pairs Beef chuck, Cauliflower, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into 1-inch cubes Beef chuck
• 2 cups, chopped into florets Cauliflower
• 1 medium, diced Yellow onion
• 2 medium, sliced Carrots
• 2 stalks, diced Celery
• 4 cloves, minced Garlic
• 4 cups Beef broth
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Dried thyme
• 1/2 tsp Dried rosemary
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp, chopped Fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering. Add 1.5 lbs beef chuck cubes and sear for 4-5 minutes per side until deeply browned, then remove and set aside.
2. Step 2: Add 1 diced yellow onion and 2 diced celery stalks to the pot, cooking for 3 minutes until softened, then stir in 2 sliced carrots and 4 minced garlic cloves, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tbsp tomato paste and cook for 1 minute, then pour in 4 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1/2 tsp dried rosemary, and the seared beef. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 1 hour.
4. Step 4: Add 2 cups chopped cauliflower florets, cover, and simmer for 45 minutes until beef is fork-tender and cauliflower is soft.
5. Step 5: Remove from heat, blend with an immersion blender until smooth, then return to low heat. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer 2 more minutes until heated through. Garnish with 2 tbsp fresh parsley.