Comforting Keto Beef Stew & Buttery Cauli Mash

Happy September! Can you EVEN believe fall is right around the corner? The season for pure comfort food is upon us and this dish will not disappoint, promise!

My original plan was to make chili…. but I am all about zero waste and when I realized I did not have the ingredients to make chili (darn) I took inventory in my kitchen and noticed I have everything for an amazing beef stew and this recipe was born!

I literally did not follow any recipe at all, just whipped this up with what I had and with my cooking experience of what flavors taste great together in a simple & easy method of course.

Beef stew meat is one of my favorite meats to cook with. By far! Not only is it budget friendly, but it is satisfying and tastes oh so good! It’s not real fatty and doesn’t cook down to nothing which is important when you are feeding hungry a family.

So you can throw everything for the stew into your slow cooker and forget about it or do it in a two step method like I did. The only reason o did it this was was because it was the first time I made it and I made it up as I went! But it turned out perfectly!

Beef Stew Ingredients:

3lb Beef Stew Meat (I got mine at Costco)

4 cups homemade beef bone broth (or store bought)

1 tbsp pink Himalayan salt

1/2 tbsp black pepper

3 cups frozen mixed veggies (Costco)

2 tbsp avocado oil

1 14oz can tomato sauce (not marinara)

1 tbsp Worcestershire sauce

1/2 tsp liquid smoke

2 tbsp garlic, minced (Costco)

Optional – diced onion, I did not add to mine because it is a migraine trigger for me

Directions: Option 1, add all ingredients to your slow cooker and cook on low for 8 hours! Easy peasy!

The way I did it – Add your stew meat, broth, and salt into the instant pot and slow cook for 6 hours. When almost done, add avocado oil, frozen veggies and garlic to a skillet and sauté for 5 min. Stir in tomato sauce, Worcestershire sauce and liquid smoke. When beef is done slow cooking, drain off any excessive broth except for about 1 cup. Add in sautéed veggies. Replace lid to instant pot and pressure cook on high for 10 min. While cooking, make the cauliflower mash.

Buttery Rosemary Cauliflower Mash

1 (1lb) bag frozen riced cauliflower (Costco)

4 tbsp butter

1/2 tsp garlic, minced

1/4 cup grated Parmesan or Romano cheese

1/3 cup almond milk (unsweetened, unflavored)

1 tbsp fresh rosemary

1 tsp pink Himalayan salt

1/2 tsp black pepper

Follow steaming instructions for riced cauliflower in microwave. Once steamed, add all ingredients to a food processor or high powered blender. I used my vitamix with the pusher through the lid. Blend until completely smooth. If you see small chunks of cauliflower add small amounts of almond milk at a time and blend again until smooth.

Serve beef stew over a large scoop of cauli mash.

If you try this I’d love to hear about it!! Dm me on Instagram and tag me in any pictures!!

Hugs, Jannelle

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