Keto Spicy Beef and Vegetable Stew

Warm up with a hearty and flavorful Keto Spicy Beef and Vegetable Stew, a low-carb comfort food perfect for chilly evenings. Featuring tender beef chuck roast simmered to perfection with vibrant vegetables like red bell pepper, zucchini, and cauliflower, this stew is infused with a bold blend of spices, including smoked paprika, cumin, and chili powder, for a satisfying kick of heat. The addition of coconut aminos and tomato paste adds depth, while the rich beef broth ties it all together into a savory, slow-simmered masterpiece. Ready in just over two hours, this keto-friendly dish is ideal for meal prepping and serves six generous portions. Garnish with fresh parsley for an extra pop of color and flavor. Perfect for those following a low-carb lifestyle, this spicy stew is as nourishing as it is delicious!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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)

Directions

Step 1

Cut the beef chuck roast into bite-sized pieces. Season with salt and black pepper.

Step 2

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.

Step 3

In the same pot, add the diced onion and sauté until soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Add the diced red bell pepper, zucchini slices, and cauliflower florets to the pot. Cook for 5 minutes, stirring occasionally.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Serve the stew hot, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	(2405.0g)

Amount per serving	% Daily Value*
Calories	2294.6

Total Fat 168.7g	0%
Saturated Fat 60.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 510.3mg	0%
Sodium 7043.0mg	0%
Total Carbohydrate 56.7g	0%
Dietary Fiber 15.0g	0%
Total Sugars 27.9g
Protein 145.6g	0%

Vitamin D 0IU	0%
Calcium 323.4mg	0%
Iron 26.4mg	0%
Potassium 4485.6mg	0%

*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.

Source of Calories

Fat: 65.2%

Protein: 25.0%

Carbs: 9.7%