13 Keto Stew Recipes You’ll Want To Make All Winter

When winter arrives, there’s nothing like cozying up with a hearty keto stew. These delicious recipes are perfect for anyone looking to savor comforting flavors while sticking to a low-carb lifestyle. From savory beef to creamy chicken and mushroom, you’ll find options that are both warming and satisfying. Whether you’re enjoying a quiet evening alone or gathering with loved ones, these stews are sure to be a hit. Get ready to explore some tasty inspirations for your winter menu.

Savory Keto Beef Stew

Indulge in the rich and hearty flavors of a Savory Keto Beef Stew, a perfect dish for those on a low-carb diet. This recipe brings together tender beef chunks simmered to perfection with aromatic herbs, all while being completely keto-friendly. The stew is thickened with vegetables that complement the beef without adding unnecessary carbs, providing a comforting meal that’s both satisfying and nutritious.

Ideal for a cozy family dinner, this keto beef stew serves 4-6 people and is perfect for those chilly evenings when you need something warm and filling. With a combination of beef, vegetables, and spices, this stew is sure to become a staple in your keto meal rotation. The depth of flavor in each bite will have everyone asking for seconds.

Ingredients (Serves 4-6):

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 cups chopped celery
• 1 large turnip, peeled and diced
• 1 cup carrots, sliced
• 1 cup mushrooms, sliced
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Beef: Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Brown the beef on all sides, then remove and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent and the garlic is fragrant.
3. Deglaze the Pot: Add a splash of beef broth to the pot, using a wooden spoon to scrape up any browned bits from the bottom. This adds depth to the stew’s flavor.
4. Combine Ingredients: Return the browned beef to the pot. Add the beef broth, water, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine all ingredients.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender.
6. Add Vegetables: Stir in the celery, turnip, carrots, and mushrooms. Continue to simmer for another 30 minutes, or until the vegetables are cooked through.
7. Finish and Serve: Remove the bay leaves. Adjust the seasoning with salt and pepper to taste. Stir in the fresh parsley just before serving for a burst of color and flavor.

Extra Tips:

For a richer flavor, consider browning the beef in bacon fat instead of olive oil. If you prefer a thicker stew, you can mash some of the turnip pieces and stir them back into the pot. This method will maintain the keto-friendliness of the dish without needing flour or cornstarch as a thickener.

Additionally, this stew can be made a day ahead and reheated, allowing the flavors to meld even more.

Creamy Chicken and Mushroom Stew

Creamy Chicken and Mushroom Stew is a delightful and hearty dish perfect for those following a keto diet. This comforting stew combines tender pieces of chicken and earthy mushrooms in a rich, creamy sauce that’s both satisfying and flavorful. Whether you’re preparing a cozy family dinner or meal prepping for the week, this stew is certain to be a hit.

The combination of savory herbs, succulent chicken, and a luscious cream base makes it an irresistible option for anyone looking to enjoy a low-carb meal without skimping on taste.

This recipe is designed to serve 4-6 people, making it ideal for small gatherings or for meal prep that can last you through the week. The stew isn’t only delicious but also easy to prepare, with minimal ingredients that come together to create a dish full of depth and complexity.

The mushrooms add an umami richness while the cream provides a silky texture. With just a few steps, you’ll have a keto-friendly stew that’s ready to be savored by all.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 10 oz mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces. Chop the onion, mince the garlic, and slice the mushrooms. Having all your ingredients ready will make the cooking process smoother.
2. Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. Sauté Vegetables: In the same pot, add the butter. Once melted, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
4. Add Mushrooms and Herbs: Add the sliced mushrooms to the pot along with the dried thyme and oregano. Stir well to combine and let cook for another 5 minutes until the mushrooms are tender.
5. Combine Ingredients: Return the browned chicken to the pot. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
6. Make it Creamy: Reduce the heat to low and stir in the heavy cream. Continue to simmer for another 5 minutes, stirring occasionally, until the stew thickens to your desired consistency.
7. Season and Serve: Taste and adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving.

Extra Tips:

For an added depth of flavor, consider using a combination of different mushroom varieties such as cremini and shiitake.

If you prefer a thicker stew, you can let it simmer longer to reduce the liquid, or mix a teaspoon of xanthan gum into the cream before adding it to the pot.

Remember, cooking times may vary slightly depending on the size of your chicken pieces, so always ascertain the chicken is cooked through to an internal temperature of 165°F.

Enjoy your creamy chicken and mushroom stew while it’s hot for the best experience!

Spicy Sausage and Cabbage Stew

Spicy Sausage and Cabbage Stew is a hearty and flavorful dish that perfectly fits into a keto diet. This stew combines the rich, savory taste of sausage with the crisp texture of cabbage, creating a filling meal that’s perfect for those cooler days. The addition of spices helps to elevate the dish, giving it a warm, comforting essence that’s sure to please anyone gathered around your table.

This keto-friendly stew isn’t only easy to prepare, but it also allows for some flexibility regarding spice levels. You can adjust the heat by choosing a milder or hotter sausage and by controlling the amount of spices you add. Whether you’re new to keto or a seasoned veteran, this Spicy Sausage and Cabbage Stew will be a delightful addition to your recipe collection.

Ingredients for 4-6 servings:

• 1 pound spicy sausage, sliced
• 1 medium head of cabbage, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili flakes (adjust to taste)
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare Ingredients: Begin by slicing the spicy sausage into bite-sized pieces and chopping the cabbage roughly. Dice the onion and mince the garlic cloves, setting them aside for later use.
2. Sauté Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced sausage and cook until browned on all sides, about 5-7 minutes. Use a slotted spoon to remove the sausage from the pot and set it aside.
3. Cook Vegetables: In the same pot, add the diced onion and minced garlic, sautéing them in the sausage drippings until the onion becomes translucent, approximately 3-4 minutes.
4. Add Cabbage and Spices: Stir in the chopped cabbage, smoked paprika, cumin, and chili flakes. Cook for another 5 minutes, allowing the cabbage to soften slightly.
5. Combine and Simmer: Return the browned sausage to the pot, and pour in the chicken broth. Stir everything together, ensuring the sausage and cabbage are well-coated with the broth and spices. Season with salt and pepper to taste.
6. Simmer and Serve: Cover the pot and reduce the heat to low. Let the stew simmer for 20-30 minutes, stirring occasionally, until the cabbage is tender and all flavors are well combined. Adjust seasoning as needed before serving.
7. Garnish: Serve hot, garnished with freshly chopped parsley for an added burst of freshness.

Extra Tips:

To enhance the flavor of the stew, consider using a variety of sausages, such as chorizo or andouille, which can add different dimensions of spice and smokiness to the dish.

If you prefer a thicker stew, you can allow the stew to simmer without a lid for the last 10 minutes to help reduce the liquid.

Additionally, this stew can be made in advance and stored in the refrigerator for up to three days, allowing the flavors to develop even more over time. Reheat gently on the stovetop for best results.

Hearty Lamb and Vegetable Stew

Set out on a culinary journey with this savory Hearty Lamb and Vegetable Stew, an ideal dish for those enjoying a keto lifestyle. This stew is a perfect blend of tender lamb chunks, rich in flavor, mingling with an array of hearty vegetables that bring texture and nutrition. The slow-cooked lamb becomes melt-in-your-mouth tender, while the vegetables soak up the aromatic broth, creating a symphony of flavors that’s both comforting and satisfying.

This keto-friendly stew isn’t only delicious but also packed with nutrients, making it a wholesome meal for chilly nights or family gatherings. The use of fresh herbs and spices elevates the dish, providing depth and warmth. With each bite, you’ll experience the richness of the lamb combined with the earthiness of the vegetables, making this stew a staple in any keto-based diet. This recipe serves 4-6 people, perfect for a family dinner or for meal prepping for the week.

Ingredients (Serves 4-6):

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups diced tomatoes (canned or fresh)
• 1 medium zucchini, chopped
• 1 cup mushrooms, sliced
• 2 cups spinach leaves
• 1 tablespoon fresh parsley, chopped

Cooking Instructions:

1. Prepare the Lamb: Start by seasoning the lamb cubes generously with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes in batches to avoid overcrowding, and brown them on all sides. This should take about 5-7 minutes per batch. Once browned, remove the lamb from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and continue to sauté for another minute until fragrant.
3. Build the Stew Base: Return the browned lamb to the pot. Add the beef broth, water, and tomato paste. Stir to combine all ingredients well. Sprinkle in the thyme and rosemary, and bring the mixture to a simmer.
4. Simmer the Stew: Reduce the heat to low and cover the pot. Let the stew simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally to guarantee even cooking and prevent sticking.
5. Add Vegetables: Add the diced tomatoes, zucchini, and mushrooms to the pot. Stir and continue to simmer for an additional 20-30 minutes until the vegetables are tender.
6. Finish with Spinach and Herbs: Just before serving, stir in the spinach leaves and allow them to wilt into the stew. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Extra Tips:

For the best flavor, it’s essential to brown the lamb thoroughly, as this step adds depth to the stew. If you’re short on time, consider preparing the stew in a slow cooker after browning the lamb and sautéing the aromatics. Simply transfer everything to the slow cooker and cook on low for 6-8 hours.

This stew can be stored in the refrigerator for up to four days, and it often tastes even better the next day as the flavors continue to develop. Enjoy your hearty meal with a side of cauliflower rice or keto bread for a complete keto-friendly feast.

Keto Seafood Chowder

Keto Seafood Chowder is a delectable and creamy dish that’s perfect for those following a low-carb lifestyle. This chowder combines a variety of seafood with a rich, savory broth that’s thickened without the use of traditional flour or potatoes, making it an ideal choice for a keto-friendly diet.

Whether you’re enjoying a cozy dinner at home or impressing guests with a gourmet meal, this chowder is sure to be a hit!

The chowder is packed with fresh seafood such as shrimp, fish, and clams, offering a burst of flavors and textures in every spoonful. The dish is further enhanced with aromatic vegetables and herbs, all simmered to perfection in a creamy base that harmonizes the taste of the sea with a comforting warmth.

It’s a simple yet sophisticated dish that brings the ocean’s bounty straight to your table, perfect for a serving size of 4-6 people.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 pound white fish fillets (such as cod or haddock), cut into chunks
• 1 cup clams, cleaned and chopped
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup celery, chopped
• 1 cup heavy cream
• 4 cups seafood or chicken broth
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Seafood: Rinse the shrimp, fish, and clams under cold water and pat them dry with a paper towel. Set aside.
2. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, and celery, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
3. Add Broth and Seasonings: Pour in the seafood or chicken broth, then stir in the thyme, salt, black pepper, and smoked paprika. Bring the mixture to a gentle boil.
4. Cook the Seafood: Add the shrimp, fish chunks, and clams to the pot. Reduce the heat to a simmer and let the seafood cook for about 5-7 minutes, or until the shrimp are pink and the fish is cooked through.
5. Finish with Cream: Stir in the heavy cream and lemon juice, and allow the chowder to simmer for an additional 5 minutes, ensuring the flavors meld together. Adjust seasoning if needed.
6. Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve hot.

Extra Tips:

For the best results, use fresh seafood whenever possible, and make sure not to overcook it to maintain its tender texture.

If you prefer a thicker chowder, you can blend a small portion of the soup with an immersion blender before adding the cream. If the chowder is too thick, you can always thin it out with a bit more broth.

Ultimately, feel free to experiment with different types of seafood based on availability and preference to create your own unique version of Keto Seafood Chowder.

Slow-Cooked Pork and Fennel Stew

Indulge in the rich and savory flavors of Slow-Cooked Pork and Fennel Stew, a perfect dish for those following a keto diet. This comforting stew combines tender pork with aromatic fennel, creating a delightful harmony of flavors that will warm you from the inside out.

The slow cooking process allows the pork to become incredibly tender, while the fennel adds a subtle licorice-like sweetness that balances the dish beautifully. Ideal for a cozy family dinner or a gathering of friends, this stew is sure to impress with its depth of flavor and satisfying heartiness.

The combination of fresh vegetables and aromatic spices makes this stew not only delicious but also nutritious. Packed with protein and healthy fats, it fits seamlessly into a keto lifestyle.

Whether you’re a seasoned keto enthusiast or just looking for a new stew recipe to try, this Slow-Cooked Pork and Fennel Stew is a must-make. Follow the recipe below to create a meal that serves 4-6 people, perfect for sharing or enjoying as leftovers.

Ingredients:

• 2 pounds pork shoulder, cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 fennel bulbs, sliced thinly
• 1 can (14 ounces) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh fennel fronds for garnish (optional)

Instructions:

1. Prepare the Ingredients: Begin by cutting the pork shoulder into 2-inch cubes. Confirm all vegetables are chopped and sliced as needed. This prep work guarantees a smoother cooking process.
2. Brown the Pork: In a large skillet over medium-high heat, add olive oil. Once hot, add the pork cubes in batches, avoiding overcrowding. Brown each side for about 3-4 minutes. Transfer the browned pork to your slow cooker.
3. Cook the Aromatics: In the same skillet, add chopped onion and garlic. Sauté for about 5 minutes until the onion becomes translucent and the garlic is fragrant.
4. Combine Ingredients: Transfer the sautéed onion and garlic to the slow cooker. Add the sliced fennel, diced tomatoes, chicken broth, thyme, rosemary, salt, and pepper. Stir to combine all the ingredients thoroughly.
5. Slow Cook the Stew: Cover the slow cooker and set it to low. Allow the stew to cook for 6-8 hours, or until the pork is tender and the flavors have melded together beautifully.
6. Serve and Garnish: Once the stew is ready, taste and adjust seasoning if necessary. Serve hot, garnished with fresh fennel fronds if desired.

Extra Tips:

For the best flavor, consider searing the pork cubes the night before and letting them marinate overnight with the spices. This will enhance the depth of flavor in the stew.

Also, feel free to experiment with additional herbs such as bay leaves or oregano to suit your taste preferences. If you’d like a thicker stew, remove the lid during the last hour of cooking to allow some liquid to evaporate.

Enjoy your Slow-Cooked Pork and Fennel Stew with a side of low-carb bread or a simple green salad for a complete keto meal.

Low-Carb Turkey and Spinach Stew

Low-Carb Turkey and Spinach Stew is a perfect meal for those following a keto diet, offering a hearty and flavorful experience without the excess carbs. This stew combines tender turkey pieces with fresh spinach and aromatic herbs, creating a dish that’s not only healthy but also incredibly satisfying.

Ideal for a cozy dinner on a chilly evening, this stew is packed with nutrients and flavor, making it a family favorite. The rich, savory taste of turkey is complemented by the earthiness of spinach, while the addition of herbs and spices enhances the overall depth of flavor.

The use of turkey broth guarantees the stew remains moist and flavorful, while the low-carb nature of the ingredients means you can enjoy a generous serving without worrying about your carbohydrate intake. Whether you’re a seasoned keto enthusiast or just exploring low-carb options, this stew is sure to become a staple in your meal rotation.

Ingredients (Serves 4-6):

• 2 lbs ground turkey
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups fresh spinach leaves
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups turkey or chicken broth
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Cooking Instructions:

1. Prepare Ingredients: Begin by gathering all your ingredients. Chop the onion and bell pepper, mince the garlic, and wash the spinach leaves thoroughly. This will guarantee a smooth cooking process.
2. Cook the Turkey: In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking up the meat with a spoon. This should take about 5-7 minutes. Once browned, remove the turkey from the pot and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion and bell pepper. Sauté for about 5 minutes or until the onion becomes translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
4. Combine Ingredients: Return the cooked turkey to the pot. Stir in the diced tomatoes, turkey or chicken broth, dried oregano, dried thyme, and smoked paprika. Season with salt and pepper to taste.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, allowing the flavors to meld together.
6. Add Spinach: Uncover the pot and add the fresh spinach leaves. Stir until the spinach is wilted and fully incorporated into the stew. This should take about 5 minutes.
7. Adjust Seasoning: Taste the stew and adjust the seasoning if necessary. Add more salt, pepper, or herbs according to your preference.
8. Serve: Once the stew is ready, ladle it into bowls and serve hot. Enjoy the rich flavors and comforting warmth of this delightful low-carb dish.

Extra Tips:

When cooking Low-Carb Turkey and Spinach Stew, consider using fresh herbs if available, as they can enhance the flavor profile considerably.

If you prefer a thicker stew, you can reduce the amount of broth or let it simmer uncovered for a longer period to allow more liquid to evaporate. Additionally, this stew can be made in advance and stored in the refrigerator for up to three days, allowing the flavors to deepen over time.

For those who enjoy a little heat, a pinch of red pepper flakes can be added for a spicy kick.

Keto-Friendly Mexican Chicken Stew

Keto-Friendly Mexican Chicken Stew is a delightful, low-carb dish that brings the vibrant flavors of Mexico right to your kitchen. This stew is perfect for those following a ketogenic diet, as it’s high in healthy fats and proteins while being low in carbohydrates. The dish combines tender pieces of chicken with an array of spices, fresh vegetables, and a rich broth, creating a comforting meal that satisfies both taste and nutrition goals.

Whether you’re preparing dinner for the family or planning a cozy meal for friends, this stew is sure to be a hit.

The beauty of Keto-Friendly Mexican Chicken Stew lies in its simplicity and versatility. While the recipe calls for specific ingredients, feel free to adjust the spices and vegetables according to your preference or what you have on hand. The slow simmering process allows the flavors to meld beautifully, resulting in a hearty stew that warms you from the inside out.

Pair it with a fresh salad or enjoy it on its own, this stew is a complete meal that fits perfectly into a keto lifestyle.

Ingredients (Serves 4-6):

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 can (14.5 ounces) diced tomatoes
• 2 cups chicken broth
• 1 cup fresh or frozen corn kernels
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Lime wedges, for serving

Instructions:

1. Prepare the Chicken: Begin by seasoning the chicken pieces with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in batches, if necessary, to avoid overcrowding. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. Stir in the red and green bell peppers, cooking for an additional 2 minutes.
3. Add Spices: Sprinkle the cumin, smoked paprika, chili powder, and cayenne pepper (if using) over the vegetables. Stir well to coat the vegetables with the spices, cooking for 1-2 minutes until the spices release their aroma.
4. Combine Ingredients: Add the diced tomatoes, chicken broth, and corn to the pot. Return the browned chicken to the pot, stirring to combine all ingredients. Bring the stew to a simmer.
5. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 25-30 minutes, or until the chicken is cooked through and the flavors have melded.
6. Finish and Serve: Stir in the chopped cilantro and adjust seasoning with more salt and pepper to taste. Serve the stew hot, garnished with lime wedges for an extra burst of freshness.

Extra Tips: For a creamier stew, you can add 1/2 cup of heavy cream or coconut milk during the final 10 minutes of cooking. If you prefer a thicker consistency, mash some of the vegetables against the side of the pot to naturally thicken the stew.

Feel free to add more vegetables like zucchini or spinach for added nutrition. Remember, the stew tastes even better the next day, as the flavors continue to develop, making it an excellent option for meal prepping.

Cauliflower and Broccoli Cheese Stew

Warm up your evenings with a comforting bowl of Cauliflower and Broccoli Cheese Stew, a delicious and hearty keto-friendly dish. This stew combines the earthy flavors of cauliflower and broccoli with the rich creaminess of cheese, creating a delightful meal that satisfies both the palate and dietary preferences.

Perfect for those on a ketogenic diet, this recipe is low in carbohydrates but high in taste, making it an ideal choice for anyone looking to enjoy a nutritious and filling meal without compromising on flavor.

The key to this recipe is balancing the fresh vegetables with a perfectly seasoned cheese sauce. This creates a rich, velvety, and aromatic stew that’s sure to become a family favorite.

Whether you’re cooking for a weeknight dinner or a cozy weekend meal, this dish is simple to prepare and can be served as a main course or a side dish. Gather your ingredients and follow the steps below to create this delectable Cauliflower and Broccoli Cheese Stew for 4-6 people.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 cups broccoli florets
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• 1/2 teaspoon mustard powder

Instructions:

1. Prepare the Vegetables: Begin by washing and cutting the cauliflower and broccoli into bite-sized florets. Set them aside while you prepare the rest of the ingredients.
2. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Cook the Vegetables: Pour in the chicken or vegetable broth into the pot and bring it to a gentle boil. Add the cauliflower and broccoli florets, and season with salt, pepper, paprika, thyme, and mustard powder. Stir well to combine.
4. Simmer the Stew: Lower the heat and let the stew simmer for about 15-20 minutes, or until the vegetables are tender but not mushy.
5. Make it Creamy: Stir in the heavy cream and let it heat through for about 2 minutes. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the stew is creamy.
6. Adjust the Seasonings: Taste the stew and adjust the seasonings if necessary. Add more salt, pepper, or cheese according to your preference.
7. Serve: Ladle the hot stew into bowls and garnish with a sprinkle of extra cheddar cheese or some fresh herbs if desired.

Extra Tips:

For a thicker stew, you can mash some of the cauliflower florets with a fork or potato masher before adding the cream and cheese. This will add body to the stew without needing additional thickeners.

If you prefer a more robust cheese flavor, try mixing in some sharp cheddar or Gruyère. Remember that the quality of cheese will greatly affect the taste, so opt for a good quality cheese for the best results.

Enjoy this keto-friendly stew with a side of low-carb bread or a simple salad for a complete meal.

Southern-Style Shrimp and Sausage Stew

Southern-Style Shrimp and Sausage Stew is a hearty, flavorful dish perfect for those following a keto diet. This stew combines the robust flavors of succulent shrimp and spicy sausage with a medley of vegetables and spices that create a comforting, satisfying meal.

It’s a delightful dish that’s both low in carbohydrates and rich in healthy fats, making it ideal for a keto lifestyle. The combination of the spicy sausage and tender shrimp, enhanced by a rich broth, guarantees a taste experience that’s both exciting and satisfying.

This Southern-inspired stew is perfect for gatherings or family dinners, offering a warm and inviting meal that can be enjoyed by everyone. The key to this dish is in the balance of flavors, making certain that each ingredient complements the others without overpowering the dish.

With the right preparation and attention to detail, this stew can quickly become a staple in your keto recipe collection. The following recipe serves 4-6 people, making it perfect for a small gathering or a family meal with leftovers.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 pound andouille sausage, sliced
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 celery stalks, chopped
• 1 can (14.5 ounces) diced tomatoes
• 2 cups chicken broth
• 1 tablespoon Cajun seasoning
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Cooking Instructions:

1. Prepare the Ingredients: Begin by peeling and deveining the shrimp, and slicing the andouille sausage into bite-sized pieces. Dice the onion, bell pepper, and chop the celery. Mince the garlic cloves as well.

2. Saute the Sausage and Vegetables: In a large pot, heat the olive oil over medium heat. Add the sliced sausage and cook until it’s browned on all sides, approximately 5-7 minutes. Remove the sausage from the pot and set aside.

In the same pot, add the diced onion, bell pepper, celery, and minced garlic. Saute until the vegetables are tender, about 5 minutes.

3. Build the Stew: Add the cooked sausage back to the pot along with the diced tomatoes and chicken broth. Stir in the Cajun seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.

4. Add the Shrimp: After the stew has simmered, add the shrimp to the pot. Cook until the shrimp are pink and opaque, which should take about 5-7 minutes. Stir in the lemon juice and adjust seasoning to taste.

5. Finish and Serve: Once the shrimp is cooked through, garnish the stew with chopped fresh parsley. Serve hot, and enjoy your Southern-Style Shrimp and Sausage Stew.

Extra Tips:

To enhance the flavor of this stew, consider adding a dash of hot sauce for an extra kick. If you prefer a thicker stew, you can let it simmer a little longer, allowing more of the liquid to evaporate.

For an added layer of flavor, try using homemade chicken broth if available. Finally, be sure to taste the stew before serving to adjust the seasoning, making certain all flavors are balanced to your liking.

Keto Asian-Inspired Beef Stew

Indulge in a comforting bowl of Keto Asian-Inspired Beef Stew, a low-carb take on a classic favorite. This delicious dish combines the rich flavors of tender beef and a medley of vegetables with a unique Asian twist. The use of soy sauce, ginger, and garlic infuses the stew with aromatic notes that are both warming and satisfying, making it perfect for a cozy meal at home.

By substituting traditional potatoes with keto-friendly daikon radish, this stew maintains its hearty texture while keeping your carbohydrate count in check. Designed to serve 4-6 people, this Keto Asian-Inspired Beef Stew is perfect for a family dinner or a gathering with friends. Its simplicity in preparation doesn’t compromise on flavor, allowing you to enjoy a nourishing meal without spending hours in the kitchen.

Prepare to delight your taste buds with a fusion of savory ingredients that blend seamlessly to create an unforgettable dining experience.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons coconut oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups beef broth
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 1 teaspoon five-spice powder
• 1 large daikon radish, peeled and cut into chunks
• 2 medium carrots, sliced
• 1 red bell pepper, chopped
• 1 cup mushrooms, sliced
• 3 green onions, sliced
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Brown the Beef: Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef from the pot and set it aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Combine Flavors: Return the browned beef to the pot. Pour in the beef broth, soy sauce, rice vinegar, fish sauce, and sesame oil. Sprinkle in the five-spice powder, stirring to combine all ingredients.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 60 minutes, or until the beef is tender.
5. Add Vegetables: Stir in the daikon radish, carrots, red bell pepper, and mushrooms. Cover and continue to simmer for another 30 minutes, until the vegetables are tender.
6. Finish and Serve: Taste and adjust the seasoning with salt and pepper as needed. Garnish the stew with sliced green onions and chopped cilantro before serving.

Extra Tips:

For an even richer flavor, you can marinate the beef cubes in soy sauce, garlic, and ginger for a few hours before cooking. This stew can also be prepared in a slow cooker; simply brown the beef and sauté the aromatics as described, then transfer everything to the slow cooker and cook on low for 6-8 hours.

To thicken the stew slightly, consider removing the lid during the last 20 minutes of simmering to let some of the liquid evaporate. Finally, if you prefer a spicier kick, add a sliced chili or a pinch of red pepper flakes to the stew. Enjoy this hearty, keto-friendly dish with your loved ones!

Tuscan Chicken and Kale Stew

Tuscan Chicken and Kale Stew is a delightful keto-friendly dish that combines the rich flavors of hearty chicken, nutrient-packed kale, and a medley of aromatic herbs and spices. This stew is perfect for those who are looking to enjoy a comforting meal while adhering to a low-carb lifestyle.

The creamy texture, coupled with the robust taste of sun-dried tomatoes and garlic, makes this dish irresistible. Best served hot, it’s perfect for family dinners or a cozy night in.

This stew not only satisfies your taste buds but also provides essential nutrients. The chicken is an excellent source of protein, while the kale contributes vitamins and minerals. The stew is simmered slowly to allow the flavors to meld together beautifully, resulting in a comforting and satisfying meal.

Whether you’re a seasoned keto dieter or new to the lifestyle, Tuscan Chicken and Kale Stew is sure to become a staple in your recipe collection.

Ingredients (Serves 4-6):

• 1.5 pounds of boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 5 cups kale, chopped (stems removed)
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Cooking Instructions:

1. Prepare the Chicken: Start by seasoning the chicken thighs with salt, pepper, and half of the smoked paprika. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear them for about 3-4 minutes on each side until they’re golden brown. Remove the chicken from the pot and set it aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and cook for about 3 minutes until it becomes translucent. Add the minced garlic, dried Italian herbs, remaining smoked paprika, and red pepper flakes. Stir and sauté for another minute to release the flavors.
3. Simmer the Stew: Return the seared chicken to the pot. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat, cover, and let it simmer for about 20 minutes, allowing the chicken to cook through.
4. Add Cream and Tomatoes: After the chicken is cooked, remove it again to shred it into bite-sized pieces. Return the shredded chicken to the pot and stir in the heavy cream and sun-dried tomatoes. Let the stew simmer uncovered for another 5-10 minutes to thicken slightly.
5. Incorporate the Kale: Finally, add the chopped kale to the pot. Stir well and allow it to cook for another 5 minutes or until the kale is tender but still vibrant green.
6. Season and Serve: Taste the stew and adjust the seasoning with additional salt and pepper if needed. Ladle the stew into bowls and garnish with grated Parmesan cheese if desired. Serve hot and enjoy!

Extra Tips:

For the best results, use fresh kale and remove the tough stems before chopping. If you prefer a thicker stew, you can simmer it longer to reduce the liquid further.

Adding a splash of lemon juice just before serving can brighten up the flavors. If you like a bit of heat, don’t skip the red pepper flakes—or add more to suit your taste.

This dish pairs well with a simple green salad or some keto-friendly bread to soak up the delicious broth. Enjoy!

Vegan Keto Coconut Curry Stew

Indulge in a comforting bowl of Vegan Keto Coconut Curry Stew, a deliciously creamy and aromatic dish that’s perfect for warming up on a chilly day. This stew is packed with nutritious vegetables, healthy fats from coconut milk, and a blend of spices that provide a delightful kick.

The best part is that it aligns perfectly with both vegan and keto dietary preferences, making it a versatile meal choice for a variety of eaters. This stew isn’t only satisfying but also incredibly easy to prepare. With a prep time of just 15 minutes and a cooking time of about 30 minutes, you’ll have a wholesome meal ready in no time.

The coconut milk provides a rich, velvety texture while the curry spices bring an exotic flavor profile that will have you coming back for seconds. Whether you’re a seasoned keto enthusiast or simply looking for a hearty vegan dish, this Vegan Keto Coconut Curry Stew is sure to please.

Ingredients (Serves 4-6):

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cauliflower florets
• 1 can (14 oz) coconut milk, full-fat
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Aromatics: In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
2. Spice it Up: Add the curry powder, ground turmeric, and ground cumin to the pot. Stir the spices into the onion mixture and allow them to cook for about 1 minute to release their flavors.
3. Cook the Vegetables: Add the red bell pepper, zucchini, and cauliflower florets to the pot. Stir well to coat the vegetables with the spice mixture. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Simmer the Stew: Pour in the coconut milk and vegetable broth, stirring to combine. Add the soy sauce or tamari. Bring the mixture to a gentle simmer. Reduce the heat to low and cover the pot. Allow the stew to simmer for 15-20 minutes, or until the vegetables are tender.
5. Season and Serve: Taste the stew and add salt and pepper as needed. Remove the pot from heat. Ladle the stew into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for a burst of citrusy freshness.

Extra Tips:

For an even richer flavor, you can toast the curry powder briefly in a dry pan before adding it to the stew. If you prefer a thicker stew, consider blending a portion of the vegetables and broth, then returning it to the pot to thicken the consistency.

To add a bit of heat, sprinkle in some red pepper flakes or a dash of cayenne pepper. The stew can also be customized with your favorite low-carb vegetables, such as spinach or kale, which can be added in the last few minutes of cooking. Enjoy this stew as a standalone meal or pair it with a side of cauliflower rice for an extra filling dish.