Herb-Infused Beef & Mushroom Stew with Cauliflower Mash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply savory keto stew featuring fall-apart beef, earthy mushrooms, and a velvety cauliflower mash that mimics potatoes without the carbs. This american-inspired keto (low carb, gluten free) ready in about 100 minutes pairs ounces beef chuck roast, tablespoons olive oil, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 16 ounces beef chuck roast
• 2 tablespoons olive oil
• 2 cups mushrooms
• 1 cup carrots
• 1 cup celery
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 2 cups cauliflower
• 1/2 cup heavy cream
• 1 tablespoon fresh thyme
• 3 cloves garlic
• 1 teaspoon dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Cut 16 ounces beef chuck roast into 1-inch cubes and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering, then sear beef in batches for 3-4 minutes per side until golden brown, transferring to a plate.
2. Step 2: Add 2 cups sliced mushrooms, 1 cup diced carrots, and 1 cup diced celery to the pot; sauté for 5 minutes until vegetables soften and mushrooms release liquid, stirring occasionally.
3. Step 3: Add 3 minced garlic cloves and 1 tablespoon fresh thyme, cooking for 1 minute until fragrant, then stir in 1 can diced tomatoes and 1 teaspoon Dijon mustard.
4. Step 4: Return beef to the pot, add 4 cups beef broth, and bring to a gentle simmer. Cover and cook on low heat for 1 hour until beef is fork-tender.
5. Step 5: Meanwhile, steam 2 cups riced cauliflower for 10 minutes until tender. Blend with 1/2 cup heavy cream and 1/2 teaspoon salt until smooth and creamy, stirring until thickened and glossy.
6. Step 6: Stir cauliflower cream into the stew, simmer uncovered for 10 minutes until sauce coats the back of a spoon. Adjust seasoning with salt and pepper before serving.