Keto Beef Stew | Mark’s Daily Apple
Are you looking for a warm and cozy meal? Our beef stew is the perfect meal to cook for dinner inside. With a variety of vegetables, such as radishes and carrots, this stew can be cooked on the stovetop or in the oven for ease. Not only is this Keto beef stew great, you can easily add it to cauliflower rice or mash.
How to make keto beef stew
Put the casserole with garlic, black pepper and salt in a bowl. In a Dutch oven or oven-safe heavy pot, heat a tablespoon of oil on your stovetop over medium to high heat. Once hot, pour some of the casserole into the pot in layers – don’t make the pan too thick! Tear each side for 4-5 minutes, then use tongs to remove the meat and set aside. Add half a tablespoon of oil and heat, then repeat with the rest of the casserole until all of the meat is tender and browned on the outside. Set meat aside but leave any oil or juice in the pot.
Return the pot over medium heat. Put the onion, carrot, celery and radish in the pot. Cook for about 2-3 minutes, stirring occasionally until vegetables begin to soften. Return the meat to the pot along with the broth and fresh herbs and stir to combine.
Cooking keto beef stew on the stove
Return the pot to the stove, bring the mixture to a boil, then reduce the heat to low and cover the pot. Check after an hour and stir in the broth, then cover and cook for another 1.5-2 hours or until meat is tender. You may need a little more broth when cooking on the stove.
Cook Keto Beef Stew in the Oven
To cook in the oven, cover the pot and put it in the oven at 350 degrees Celsius for about 3 hours, stirring at the 1.5-2 hour mark. Continue baking in the oven until the meat is tender.
Cover the pot and season with salt and pepper to taste, you can add herbs if desired. Top with fresh parsley and serve with cauliflower rice or crushed rice or on its own.
Description
Are you looking for a warm and cozy meal? Our beef stew is the perfect meal to cook for dinner inside. With a variety of vegetables, such as radishes and carrots, this stew can be cooked on the stovetop or in the oven for ease.
2 tablespoons Olive oil or Primal Kitchen butter
2 Stewed beef, cut into ~1.5 inch pieces (we used chuck roast)
1 teaspoon garlic powder
1 teaspoon black pepper
3/4 teaspoon Salt
2 cups chopped celery (about 3–4 trunk)
1.5 cups chopped radish
cup chopped purple onion
cup chopped carrots
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh rosemary
1.5 cups beef broth (we use low sodium)
Minced parsley
- Put the casserole with garlic, black pepper and salt in a bowl.
- In a Dutch oven or oven-safe heavy pot, heat a tablespoon of oil on your stovetop over medium to high heat. Once hot, pour some of the casserole into the pot in layers – don’t make the pan too thick! Tear each side for 4-5 minutes, then use tongs to remove the meat and set aside. Add half a tablespoon of oil and heat, then repeat with the rest of the casserole until all of the meat is tender and browned on the outside. Set meat aside but leave any oil or juice in the pot.
- Return the pot over medium heat. Put the onion, carrot, celery and radish in the pot. Cook for about 2-3 minutes, stirring occasionally until vegetables begin to soften. Return the meat to the pot along with the broth and fresh herbs and stir to combine.
- Continue cooking on the stove by bringing the mixture to a boil. Then reduce the heat to low and cover the pot. Check after an hour and stir in the broth, then cover and cook for another 1.5-2 hours or until meat is tender. You may need a little more broth when cooking on the stove.
- Cover the pot and season with salt and pepper to taste, you can add herbs if desired. Top with fresh parsley and serve with cauliflower rice or crushed rice or on its own.
Note
After Step 3, you can also cook this stew in the oven. You just need to cover the pot and put in the oven at 350 degrees C for about 3 hours, stirring for about 1.5-2 hours. Continue baking in the oven until the meat is tender.
- Preparation time: 15 minutes
- Cooking time: ~ 3.5 hours
Nutrition
- Serving size: 1/6 stew
- Calories: 453.2
- Street: 3.3g
- Sodium: 376.3mg
- Fat: 27.5g
- Saturated fat: 9.1g
- Trans fats: 1g
- Carbohydrates: 7.67g
- Fiber: 2.37g
- Protein: 42g
- Cholesterol: 119.4mg
- Net carbs: 5.4g
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