Cozy Evening Keto Stew (Printable)
A comforting stew with tender beef, zucchini, and mushrooms simmered to warm, hearty flavors.
# List of ingredients:
→ Meats
01 - 1.5 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 1 medium zucchini, diced
03 - 1 cup cauliflower florets
04 - 1 cup mushrooms, sliced
05 - 1/2 cup celery, chopped
06 - 1/2 cup onion, chopped
07 - 2 cloves garlic, minced
→ Liquids
08 - 4 cups low-sodium beef broth
09 - 1/4 cup heavy cream
→ Fats & Seasonings
10 - 2 tbsp olive oil
11 - 1 tbsp tomato paste
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 1/2 tsp smoked paprika
15 - Salt and black pepper, to taste
16 - 1 tbsp fresh parsley, chopped (for garnish)
# Steps:
01 - Heat olive oil in a heavy-bottomed pot over medium-high heat. Add beef cubes and brown on all sides, working in batches if necessary. Remove browned beef and set aside.
02 - In the same pot, add onion, celery, and mushrooms. Cook for 4 to 5 minutes until softened.
03 - Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.
04 - Return beef to the pot. Add zucchini, cauliflower, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Stir well.
05 - Pour in the beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour and 15 minutes, stirring occasionally.
06 - Remove the lid and stir in heavy cream. Simmer uncovered for 10 to 15 minutes to allow the stew to thicken slightly.
07 - Taste and adjust salt and pepper as needed.
08 - Ladle the stew into bowls and garnish with fresh chopped parsley.
# Expert Advice:
01 -
- It's the kind of meal that fills your whole house with aroma and tastes even better the next day.
- You get tender, melt-in-your-mouth beef with vegetables that actually add texture, not just filler.
- It fits perfectly into keto without any weird substitutes or complicated tricks.
02 -
- Don't skip the browning step—that golden crust on the beef is where most of the flavor comes from, and rushing it means a less flavorful stew.
- If your broth is salty, use less added salt at the beginning, because it concentrates as the stew simmers and you can always add more.
- The stew thickens more as it cools, so if it looks a little thin at the end, don't panic.
03 -
- Let the beef reach room temperature before browning—cold beef won't sear properly and will release moisture instead of getting a crust.
- If you have the time, make this the day before and reheat it—the flavors come together in a way that tastes more sophisticated and complete.