Spicy Keto Beef Stew

The Spicy Keto Beef Stew is a hearty and satisfying dish made by searing beef chuck roast and simmering it slowly in a rich, spiced beef broth. A bold trio of cayenne, paprika, and cumin adds warmth and depth, while low-carb vegetables like celery, bell peppers, zucchini, and cauliflower thicken the stew naturally without potatoes or flour. With tender chunks of beef, keto-friendly fats, and flavorful broth, this stew is deeply filling and perfect for a cozy dinner, meal prep, or entertaining while staying aligned with a keto lifestyle.

Course Dinner, Main Course, Soup, Stew

Cuisine American, Keto, Low Carb

Keyword comfort food, keto beef stew, low carb beef recipe, meal prep, one pot dinner, spicy keto stew

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 420kcal

Equipment

large Dutch oven
Cutting board
Chef's knife
Wooden Spoon
measuring spoons
measuring cups
ladle

Ingredients

For the spicy keto beef stew

2 pounds beef chuck roast, cut into 1 1/2 inch cubes
1 teaspoon fine sea salt plus more to taste
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil or avocado oil, divided
2 tablespoons unsalted butter
1 cup yellow onion, diced
3/4 cup celery, sliced about 2 stalks
1 1/2 cups red bell pepper, diced about 1 large
4 cloves garlic, minced
1 tablespoon paprika smoked paprika preferred
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper use less for milder heat
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons tomato paste no sugar added
4 cups beef broth low sodium, no sugar added
1 cup water as needed to thin
2 tablespoons Worcestershire sauce check for low sugar, or use coconut aminos
2 cups zucchini, chopped into 1 inch pieces about 2 small
2 cups cauliflower florets, bite sized
2 tablespoons fresh parsley, chopped plus more for serving
2 tablespoons fresh lemon juice optional, to brighten

Instructions

Pat the beef cubes dry with paper towels, then season them evenly with the salt and black pepper.
Heat 2 tablespoons of the olive oil in a large Dutch oven over medium high heat until shimmering.
Sear the beef in batches in a single layer, turning occasionally, until deeply browned on most sides, then transfer the browned beef to a plate and repeat with the remaining meat, adding more oil if needed.
Reduce the heat to medium and add the butter to the pot, allowing it to melt and pick up the browned bits from the bottom.
Add the onion and celery to the pot and cook, stirring often, until softened and lightly golden, about 5 to 7 minutes.
Stir in the diced red bell pepper and cook until it begins to soften, about 3 minutes.
Add the minced garlic, paprika, cumin, cayenne, oregano, and thyme, stirring constantly until fragrant, about 1 minute, being careful not to burn the spices.
Stir in the tomato paste and cook, stirring, until it darkens slightly in color and coats the vegetables, about 1 to 2 minutes.
Pour in the beef broth and water, stirring and scraping the bottom of the pot to release any browned bits into the liquid.
Add the Worcestershire sauce and bay leaves, then return the seared beef and any accumulated juices to the pot and stir to combine.
Bring the stew just to a gentle boil over medium high heat, then immediately reduce the heat to low so the liquid is at a steady simmer.
Cover the pot with a lid slightly askew and simmer, stirring occasionally, until the beef is very tender, about 75 to 90 minutes.
Stir in the zucchini and cauliflower florets, then cover again and simmer until the vegetables are tender but not mushy, about 15 to 20 minutes.
Remove the bay leaves and discard them, then stir in the chopped parsley and lemon juice if using.
Taste the stew and adjust the seasoning with additional salt, black pepper, or cayenne to reach your preferred level of saltiness and heat.
If the stew is thicker than you like, stir in a splash of hot water or broth, or if it is too thin, simmer uncovered for a few extra minutes to reduce slightly.
Ladle the spicy keto beef stew into bowls, garnish with extra parsley, and serve hot on its own or with cauliflower rice or keto bread for soaking up the broth.

Notes

For a milder stew, reduce the cayenne pepper to 1/4 teaspoon or omit it and rely on the paprika and cumin for warmth. Use a well marbled chuck roast for the most tender, flavorful results, and avoid using very lean cuts that can become dry. This stew thickens naturally as it simmers and as the vegetables soften; if you prefer it even thicker, you can lightly mash a few pieces of cauliflower against the side of the pot near the end of cooking. The stew keeps well in the refrigerator for up to 4 days and the flavor improves after resting overnight. To freeze, cool completely, transfer to airtight containers, and freeze for up to 3 months, thawing overnight in the refrigerator before reheating gently on the stovetop.

Nutrition