Slow-Simmered Beef and Cauliflower Stew
A deeply flavorful stew with fall-apart beef and a velvety cauliflower base that replaces potatoes for a keto-friendly comfort food experience. This american-inspired keto ready in about 115 minutes pairs cut into 1-inch cubes stew beef, avocado oil, large, diced 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 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
- 1.5 lbs, cut into 1-inch cubes stew beef
- 3 tbsp avocado oil
- 1 large, diced onion
- 2 cloves, minced garlic
- 2, diced carrots
- 2 stalks, diced celery
- 1.5 cups beef broth
- 1 cup heavy cream
- 2 cups, riced cauliflower
- 1 tsp dried thyme
- 1 bay leaf
- to taste salt
- to taste pepper
Instructions
- Step 1: Heat 3 tbsp avocado oil in a large Dutch oven over medium-high heat. Add 1.5 lbs diced stew beef and sear for 3-4 minutes per side until browned, then remove and set aside.
- Step 2: Add 1 large diced onion and 2 minced garlic cloves to the pot, sautéing for 2 minutes until fragrant. Add 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes until slightly softened.
- Step 3: Return the seared beef to the pot, then add 1.5 cups beef broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a simmer, cover, and reduce heat to low. Cook for 1.5 hours, or until beef is fork-tender.
- Step 4: Stir in 2 cups riced cauliflower and 1 cup heavy cream. Simmer uncovered for 10 minutes, stirring occasionally, until cauliflower is tender and stew thickens slightly. Discard bay leaf and season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Beef and Cauliflower Stew take to make?
Total time is about 115 minutes (15 min prep + 100 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Beef and Cauliflower Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.
Can I substitute ingredients in Slow-Simmered Beef and Cauliflower Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Beef and Cauliflower Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Beef and Cauliflower Stew?
American keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
