📍 Where this dish comes from: Ancash (Huaraz) · Cordillera Blanca
Discover the history of this region →
Discover the history of this region →
A hearty, slow-simmered keto beef stew with mushrooms and cauliflower, built to warm you up on a cold night.
What You’ll Need
Servings: 4 servings
Calories: 380kcal
Ingredients
- 1.5 lb beef chuck cubed
- 2 tbsp olive oil
- 1 onion diced
- 3 cloves garlic
- 1 cup mushrooms sliced
- 2 cups cauliflower florets
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 tsp ground cumin
- 1 bay leaf
- Salt and pepper
Instructions
- Brown the beef in olive oil in batches, then set aside.
- Sauté the onion, garlic, and mushrooms in the same pot.
- Stir in the tomato paste and cumin.
- Return the beef to the pot, then add the broth and bay leaf.
- Cover and simmer for 1.5 hours.
- Add the cauliflower in the last 15 minutes, until tender.
- Remove the bay leaf before serving.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 32g | Fat: 22g | Fiber: 3g
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Health Benefits
- Cauliflower delivers the classic stew texture with a fraction of the carbohydrates.
- Slow-braised beef chuck provides rich protein and fat for a satisfying, warming meal.