Velvety Keto Beef Stew with Cauliflower Mash

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A deeply flavorful stew with fall-apart beef, root vegetables, and a luxurious cauliflower mash that mimics creamy potatoes without the carbs. This american-inspired beef (keto, low-carb) ready in about 140 minutes pairs beef chuck roast, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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 1/2 lbs, cut into 1-inch cubes beef chuck roast
• 3 medium, diced 1/2 inch carrots
• 2 stalks, diced 1/2 inch celery
• 1 large, diced onion
• 3 cups beef broth
• 1 head, riced cauliflower
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Season beef cubes with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp butter in a Dutch oven over medium-high heat, sear beef in batches for 4 minutes per side until deeply browned, then set aside.
2. Step 2: Add onions, carrots, and celery to the pot, cooking for 5 minutes until softened. Stir in thyme, then return beef to the pot and pour in beef broth, bringing to a gentle simmer.
3. Step 3: Cover and simmer on low heat for 2 hours until beef is tender. Meanwhile, steam riced cauliflower for 10 minutes until tender, then mash with 2 tbsp butter and 1/4 cup heavy cream until smooth and creamy, seasoning with remaining salt and pepper.