Low-Carb Beef and Cauliflower Stew

Ingredients

• 500g (1 lb) beef stew meat, cut into bite-sized chunks
• 2 tbsp olive oil or avocado oil
• 1 small onion, diced (optional — can use 1/2 tsp onion powder to lower carbs)
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups cauliflower florets
• 1 cup celery, chopped
• 1 cup zucchini, chopped
• 2 tbsp tomato paste (unsweetened)
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp rosemary
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions

1. Brown the beef:
   • In a large pot or Dutch oven, heat olive oil over medium-high heat.
   • Add beef and sear until browned on all sides (about 5–6 minutes). Remove and set aside.
2. Sauté aromatics:
   • In the same pot, add onion and garlic. Cook 2–3 minutes until fragrant (skip onion if lowering carbs).
3. Build the stew base:
   • Stir in tomato paste, paprika, thyme, and rosemary.
   • Add beef broth and return beef to the pot.
4. Simmer:
   • Reduce heat to low, cover, and simmer for 45–60 minutes, until beef is tender.
5. Add vegetables:
   • Add cauliflower, celery, and zucchini.
   • Simmer uncovered for another 10–15 minutes until vegetables are tender.
6. Serve:
   • Adjust seasoning, garnish with fresh parsley, and serve hot.

✅ Pro Tip: If you like a thicker stew, mash a few cauliflower florets in the pot before serving — it adds body without adding carbs.