Hearty Keto Beef & Mushroom Stew with Cauliflower Mash

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A rich, slow-simmered stew with fall-apart beef, earthy mushrooms, and a creamy cauliflower base that replaces potatoes without the carbs. This American-inspired keto recipe (low carb), ready in about 130 minutes, pairs beef chuck, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 452 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 beef chuck
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 8 oz cremini mushrooms
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 cups cauliflower
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Add 1.5 lbs cubed beef chuck and sear for 4-5 minutes per side until deeply browned. Remove and set aside.
2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pot. Sauté for 3 minutes until softened and fragrant, stirring frequently to prevent burning.
3. Step 3: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until they release liquid and turn golden brown.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly and becomes aromatic.
5. Step 5: Return the seared beef to the pot, then add 4 cups beef broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer, cover, and cook on low for 1 hour and 30 minutes until beef is fork-tender.
6. Step 6: Stir in 2 cups riced cauliflower and 1/2 cup heavy cream. Simmer uncovered for 15 minutes until cauliflower is tender and sauce thickens to coat the back of a spoon. Adjust seasoning if needed.