Health

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.

Cook beef in a Dutch oven

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.

cook vegetables in Dutch oven

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.

Keto beef rice with cauliflower

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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 34 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


  1. Put the casserole with garlic, black pepper and salt in a bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Information about the Authors

Priscilla Chamessian

A Missouri-based food blogger, recipe developer, and personal chef, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low-FODMAP cooking. See what she’s cooking Priscilla Cooksand follow her culinary adventures on Instagram and Pinterest.

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