{keto} Beef Stew with “Mac” & Cheese

Recipes

One common concern I hear from you guys about going keto is that you are afraid you will feel hungry after you eat since your body isn’t consuming it’s “gotten use to” carb amount. Let me tell you this meal will NOT leave you anything but content with a super full & happy belly. These recipes are true comfort foods and I like to add the “mac” and cheese directly into the beef stew bowl so that all that cheesy goodness starts to get into the soup.

So let’s start with chatting about this “mac” & cheese recipe — it has no macaroni but instead cauliflower florets. You could try a keto noodle supplement if you want but I am all about getting more veggies into my family so I love using cauliflower. Now before you try to sell this to your kiddos as macaroni and cheese, it doesn’t look like it and although it is a delicious cheesy goodness it is NOT pasta.

Ingredients for the {keto} “Mac” & Cheese

  • 2 bags organic cauliflower florets (you know the easy to cook microwavable bags)
  • 2 tbsp EVOO (extra virgin olive oil, in case you are new here)
  • 1 tbsp butter (for flavoring — the oil is for heat, the butter for the flavor … yes, it’s a thing)
  • 3 garlic cloves, minced
  • 1/2 onion, minced
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 cup shredded cheddar cheese (save about 1/4 cup for the topping)
  • 1/2 cup parmesan cheese (save 2 tablespoons for the topping)
  • 1 tsp salt
  • 1 tsp black pepper
  • pinch of red pepper flakes

Directions for the {keto} “Mac” & Cheese

  1. Cook the cauliflower florets as directed on the bag in the microwave.
  2. While the above cooks, turn the oven to 350 degree Farenheit AND in a skillet cook the EVOO and butter on medium heat.
  3. Once the oil, butter combo is heated add the minced onion, garlic and red pepper flakes.
  4. Once the onions become translucent, add the milk and cream. Next add the salt and pepper.
  5. Cook for 2 minutes then reduce the heat to low then add the cheeses holding back the required amounts above for the topping. Stir until incorporated.
  6. In a baking dish add the cauliflower, then smash it a bit with a fork to break into small pieces.
  7. Pour the yummy cheese sauce over the florets and mix well. Next top with the cheeses left for the topping. Cook in the 350 degree Farenheit oven for about 20 minutes.

Ingredients for the Beef Stew

  • 2 lbs beef chuck roast, cut into 1″ pieces
  • 1/4 c almond flour, for dusting
  • 2 tsp black pepper
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tbsp EVOO
  • 1 tbsp butter
  • 8oz baby bella mushrooms, sliced
  • 1 small onion, chopped
  • 3 medium carrots, chopped
  • 3 celery stalks, chopped
  • 5 garlic cloves, minced
  • 1 tbsp tomato paste
  • 6 cups organic beef broth
  • 2 sprigs of thyme
  • 2 springs of rosemary, leaves removed and minced

Directions for Beef Stew

  1. Season the beef chunks with 1 tsp salt, 1 tsp pepper and 1 tsp garlic powder. Then lightly dust the pieces with almond flour, shake off excess.
  2. In a large pot on medium heat warm up the EVOO.
  3. Add the beef chunks and cook until the outside has browned. Transfer the meat to a bowl.
  4. Into the pot, add the butter and mushrooms. Cook until mushrooms have soften.
  5. Add in the carrots, onion, celery and garlic. Season with the remaining salt, pepper and garlic powder. Once onions become translucent and the veggies have softened add in the tomato paste. Stir well and cook for about 2-3 minutes.
  6. Next add back in the meat, the beef broth, thyme and rosemary. Stir well, place the lid on a cook for about 45 minutes until the meat is tender and flavors are combined.
  7. I like to serve this with a scope of the “mac’ and cheese in the same bowl. Enjoy!