Creamy Cauliflower & Beef Keto Stew

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty, slow-simmered stew featuring fall-apart tender beef and creamy cauliflower, thickened with a rich broth and topped with fresh herbs for a satisfying low-carb comfort meal. This American-inspired soup recipe (keto, low carb), ready in about 110 minutes, pairs beef chuck, avocado oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 (680g), cut into 1/2-inch cubes beef chuck
• 2 tbsp avocado oil
• 1 large, diced (1 cup) onion
• 3 cloves, minced garlic
• 1.5 cups (375ml) beef broth
• 2 cups (200g), finely chopped cauliflower
• 1/2 cup (120ml) heavy cream
• 2 tbsp almond flour
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat the beef chuck cubes dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp avocado oil in a large Dutch oven over medium-high heat. Add the beef in a single layer and sear for 3-4 minutes per side until browned, working in batches to avoid overcrowding; transfer the seared beef to a plate.
3. Step 3: Add the remaining 1 tbsp avocado oil to the Dutch oven, then add the diced onion and cook for 5 minutes until softened and golden. Add the minced garlic and cook for 1 minute until fragrant.
4. Step 4: Sprinkle the almond flour over the onions and stir for 1 minute to cook off the raw taste, then pour in the beef broth and scrape up any browned bits from the bottom of the pot.
5. Step 5: Return the seared beef to the pot, add the cauliflower florets, dried thyme, and dried rosemary, then bring to a simmer. Cover and reduce heat to low; cook for 1 hour and 30 minutes, or until the beef is fork-tender.
6. Step 6: Stir in the heavy cream and cook for an additional 5 minutes until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning with salt and pepper.
7. Step 7: Serve hot, garnished with fresh parsley.