Completely Keto Stew (Cholent )

In the heart of a cozy kitchen, Grandma Rose stood over her bubbling pot, a smile playing on her lips as she prepared her beloved recipe for Completely Keto Stew, lovingly known as Cholent. It was a dish that had been passed down through generations in her family, each iteration adding its own twist to the timeless recipe.

As she added the hearty short ribs and boneless chicken thighs to the pot, Grandma Rose couldn’t help but reminisce about the days when her own grandmother would prepare this dish for family gatherings. Cholent was more than just a meal; it was a symbol of love, tradition, and togetherness.

With a sprinkle of spices – cumin, paprika, cayenne pepper, and garlic powder – Grandma Rose added depth and flavor to the stew, each ingredient carefully chosen to create a symphony of tastes and aromas. A dollop of mustard added a tangy kick, balancing the richness of the meat and vegetables.

As the stew simmered on the stove, filling the air with its enticing fragrance, Grandma Rose thought about the gatherings that would soon take place around her table. Friends and family would come together to share stories, laughter, and of course, delicious food.

With a twinkle in her eye, Grandma Rose added the final touches to the Cholent – frozen riced cauliflower, chopped onions, and thick slices of zucchini, adding a fresh and wholesome twist to the traditional recipe. And as she gently nestled the eggs into the stew, she knew that each ingredient would contribute to the dish’s irresistible allure.

As the hours passed and the flavors melded together, Grandma Rose’s kitchen transformed into a hub of warmth and joy. And when the time finally came to serve the Completely Keto Stew, there was no doubt that it would be met with smiles, satisfied bellies, and the comforting embrace of tradition.

Completely Keto Stew (Cholent)

Course: Dinner, Main Course

Cuisine: European

Keyword: Keto Stew ( Cholent )

Servings: 12 Servings

This very traditional stew cooks overnight but it will be ready if you start it the night before and cook it all day. Serves 10-12.

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Ingredients

• 6 Strips short ribs Fatty short ribs, bone in
• 6 Thighs Chicken Boneless
• 6 Large Eggs In Shell
• 2 12 Oz Packages Frozen riced cauliflower In bags
• 1 Medium Onion Chopped in thin slivers or cubes
• 6 Small or Medium Zucchini Cut in thick slices
• 2 Tsp Cumin
• 2 Tsp Paprika
• 2 Tsp Cayenne pepper
• 2 Tsp Garlic powder
• 2 Tbs Mustard
• 1 1/2 Tsp Pink Himalayan Salt

Instructions

1. For this recipe I would use a 6 or 8 qt crock pot or slow cooker whichever you have would work great to give the flavors time to cook overnight. When it's cooking the smell coming from your kitchen may make you want to taste it sooner. I like to give it at least 16-24 hours for an absolutely perfect stew. 

2. Pour cauliflower rice in the slow cooker on the bottom.

3. Add the chopped onions and zucchini 

4. Add all spices 

5. Mix well 

6. Place eggs whole in shells on the sides of the pot

7. Place the strips of short ribs on top of the mixture

8. Top with the chicken thighs 

9. Cover with water almost until the top, to give a little space to bubble and not spill over

10. Turn slow cooker on low and allow to cook between 16-24 hours

11. When ready to eat remove the eggs from the pot and peel shells off easily

12. Cut into halves when serving on the side of stew

13. Enjoy! 

Recipe Notes