Keto Spicy Beef and Vegetable Stew
Warm up with a hearty, flavorful bowl of Keto Spicy Beef and Vegetable Stew, the ultimate low-carb comfort food that's perfect for chilly nights. Packed with tender beef chuck roast, vibrant vegetables like zucchini, cauliflower, and red bell peppers, and a robust blend of spices including smoked paprika, cumin, and chili powder, this keto-friendly stew delivers bold layers of taste in every bite. Coconut aminos and tomato paste enhance the savory richness of the beef broth, while crushed red pepper flakes add a spicy kick. Slow-simmered to perfection, this dish is ideal for meal prepping or feeding a hungry crowd, and it's ready to enjoy with a sprinkle of fresh parsley for a pop of color. Whether you're following a keto diet or simply craving a wholesome, satisfying meal, this spicy stew is the perfect choice for cozy evenings and stress-free entertaining.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced into half-moons
- 2 cups cauliflower florets
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons coconut aminos
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Cut the beef chuck roast into bite-sized pieces. Season with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set it aside.
In the same pot, add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced red bell pepper, zucchini slices, and cauliflower florets to the pot. Cook for 5 minutes, stirring occasionally.
Return the browned beef to the pot and pour in the beef broth. Stir in the tomato paste, coconut aminos, smoked paprika, cumin, chili powder, crushed red pepper flakes, and salt.
Bring the stew to a boil, then reduce the heat to low and cover the pot. Simmer for 90 minutes, stirring occasionally, until the beef is tender.
Taste the stew and adjust seasoning if needed. If you prefer a thicker stew, simmer uncovered for an additional 10-15 minutes to reduce the liquid.
Serve the stew hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 7043 mg | 306% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 27.9 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 4486 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
