Ingredients
Equipment
Method
- Cook diced bacon in a large pot over medium heat until crispy, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add butter and diced onion to the pot. Cook 4 minutes until softened. Add garlic and cook 1 minute.
- Add chicken broth and broccoli florets. Bring to a boil, reduce heat, and simmer 15 minutes until broccoli is very tender.
- For a creamier texture, use an immersion blender to partially blend the stew, leaving some broccoli chunks for texture. Skip this step if you prefer a chunkier stew.
- Stir in heavy cream and shredded cheddar over low heat until fully melted and smooth. Add mustard powder, salt, and pepper. Top each bowl with reserved crispy bacon.
Nutrition
Notes
Net Carbs: 4g per serving (6g carbohydrates − 2g fiber).
Substitutions: Swap broccoli for cauliflower for an even lower-carb version. Replace cheddar with smoked gouda for a deeper, smokier flavor profile.
Storage: Refrigerate in an airtight container for up to 3 days. The stew thickens considerably when chilled.
Reheating: Warm over very gentle heat on the stovetop, stirring frequently. Avoid high heat — the cheese can turn grainy or separate if overheated. Add a splash of broth to loosen if needed.
