This low carb 5 ingredient baked dinner using beef cubes is the kind of set-it-and-forget-it comfort food I lean on during busy weeks. It’s essentially a pared-down, oven-braised beef casserole: you nestle beef stew cubes into a baking dish, pour over a seasoned cream mixture, add just a few flavor-boosting ingredients, and let the oven do the rest. The method borrows from classic Midwestern baked meat dishes and simple cream-based casseroles, but trims the ingredient list to the essentials while keeping the flavor rich and satisfying.
Serve these tender, creamy beef cubes with a low carb base that can soak up the sauce: cauliflower mash, roasted cauliflower florets, sautéed green beans, or a simple buttered cabbage all work beautifully. A crisp green salad with a tangy vinaigrette helps balance the richness, and if you’re cooking for people who aren’t watching carbs, a side of buttered egg noodles or mashed potatoes will make this feel like a full-on Sunday supper.
Low Carb Creamy Baked Beef CubesServings: 4
Ingredients
2 pounds beef stew cubes
1 cup heavy whipping cream
1/2 cup unsalted beef broth
1/4 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat your oven to 325°F (165°C). Lightly grease a medium white ceramic baking dish (about 9x9 inches or similar) with a little oil or butter so the beef doesn’t stick.
Pat the beef stew cubes dry with paper towels. This helps them brown a bit in the oven and keeps the sauce from watering out. Spread the beef cubes in an even layer in the baking dish; they should fit snugly in a single layer.
In a medium bowl, whisk together the heavy cream, beef broth, grated Parmesan cheese, Dijon mustard, kosher salt, and black pepper until the mixture is smooth and the cheese is mostly dissolved.
Slowly pour the cream mixture evenly over the beef cubes in the baking dish, making sure all the meat is at least partially submerged. Gently jiggle the dish or nudge the cubes with a spoon so the sauce can flow between the pieces.
Cover the baking dish tightly with foil. This traps steam and allows the beef to braise gently in the creamy sauce without drying out.
Bake the covered dish at 325°F (165°C) for 1 1/2 to 2 hours, or until the beef cubes are very tender when pierced with a fork. Check around the 1 1/2 hour mark; if the beef isn’t tender yet, re-cover and continue baking, checking every 15 to 20 minutes.
Once the beef is tender, remove the foil and increase the oven temperature to 375°F (190°C). Return the dish to the oven, uncovered, for 10 to 15 minutes so the top can lightly brown and the sauce can thicken slightly.
Carefully remove the baking dish from the oven and let the beef rest for about 5 to 10 minutes. The sauce will thicken a bit more as it cools slightly. Taste the sauce and adjust seasoning with a pinch more salt or pepper if needed before serving.
Variations & Tips
For a slightly tangier sauce, replace 2 tablespoons of the cream with sour cream, stirring it into the cream mixture just before pouring over the beef; keep the oven temperature gentle so the dairy doesn’t curdle. If you prefer a stronger cheese note, increase the Parmesan to 1/3 cup, or swap in a hard aged cheese like Grana Padano. To add a little herbal depth without adding more core ingredients, sprinkle the finished dish with chopped fresh parsley or chives right before serving. If you want a hint of spice, a pinch of red pepper flakes can go into the cream mixture. For even richer flavor, you can quickly sear the beef cubes in a hot skillet with a bit of oil to brown the edges before placing them in the baking dish, though this adds a step and some cleanup. Food safety tips: Use fresh, high-quality beef and keep it refrigerated until you’re ready to cook. Patting the beef dry is fine, but avoid rinsing it under water, as that can spread bacteria around the sink. Wash your hands, cutting board, and any utensils that have touched raw beef with hot, soapy water before using them for anything else. Bake until the beef is fully cooked and very tender; in this moist, low-and-slow method, the internal temperature will go well above the minimum safe 145°F (63°C) for beef, which is expected for stew meat. If you cool leftovers, refrigerate them within 2 hours in shallow containers and reheat until steaming hot before serving.
