Ingredients
- 1½ lbs (700g) beef chuck (cut into cubes)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 medium onion (chopped)
- 1 cup mushrooms (sliced)
- 1 cup zucchini (chopped)
- 1 cup cauliflower florets
- 2 tablespoons tomato paste
- 3 cups beef broth (low sodium)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- Salt & black pepper (to taste)
- 1 teaspoon xanthan gum (optional, for thickening)
👩🍳 Step-by-Step Instructions
1️⃣ Brown the Beef
Heat olive oil in a large pot over medium-high heat.
Season beef with salt and pepper.
Sear until browned on all sides (about 5–7 minutes). Remove and set aside.
2️⃣ Sauté Aromatics
In the same pot, add onion and garlic.
Cook for 2–3 minutes until fragrant.
Add mushrooms and cook another 3 minutes.
3️⃣ Build Flavor
Stir in tomato paste, thyme, paprika, and bay leaf.
Cook for 1 minute.
4️⃣ Simmer
Return beef to the pot.
Pour in beef broth.
Bring to a boil, then reduce heat and simmer covered for 60–75 minutes until beef is tender.
5️⃣ Add Vegetables
Add zucchini and cauliflower.
Simmer another 10–15 minutes until vegetables are tender.
6️⃣ Thicken (Optional)
If you want thicker stew, sprinkle xanthan gum and stir well.
Cook 2–3 minutes until thickened.
7️⃣ Serve
Remove bay leaf. Serve hot.
🍽 Serving Ideas (Keto Friendly)
- With cauliflower mash
- Over sautéed spinach
- With keto garlic bread
- Topped with fresh parsley
