Keto Beef Stew | Mark’s Daily Apple – News Times

mda keto beef stew 2245Do you want a nice warm meal? Our Beef Stew is the perfect meal to cook for an indoor dinner. Packed with lots of vegetables, like radishes and carrots, this stew can easily be cooked on the stovetop or in the oven. Not only is this Keto Beef Stew great on its own, but you can also easily top it with rice or mashed cauliflower.

How to make keto beef stew

In a bowl, mix the stewed meat with the garlic, black pepper and salt. In a dutch oven or ovenproof pot, heat a tablespoon of the oil on the stove over medium-high heat. Once hot, add some of the stew meat to the pan in a single layer, don’t overcrowd the pan! Brown meat on each side for 4-5 minutes, then remove meat with tongs and set aside. Add half a tablespoon of oil and allow to heat, then repeat with the rest of the stew meat until completely seared and browned on the outside. Set the meat aside, but leave any oil or juices in the pan.

cooking beef in a dutch oven

Return skillet to medium heat. Add onion, carrot, celery, and radish to skillet. Cook for 2-3 minutes, stirring occasionally, until vegetables begin to soften. Return meat to skillet with broth and fresh herbs and mix.

dutch oven vegetables

Cooking keto beef stew on the stove

To cook on the stove, bring the mixture to a boil, then reduce the heat to low and cover the pan. Check after an hour and stir the stew, then replace the lid and cook for another 1.5 to 2 hours, or until the meat is tender. You may need to add a little more broth when cooking on the stovetop.

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Cooking Keto Beef Stew in the Oven

To bake, place a lid on the pan and place in the oven at 350 degrees for about 3 hours, stirring about 1.5 to 2 hours. Continue cooking in the oven until the meat is tender.

Uncover the pan and season with salt and pepper to taste, adding more fresh herbs if desired. Garnish with fresh parsley and serve over rice or mashed cauliflower or on its own.

keto beef stew over cauliflower rice

To print

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The description

Do you want a nice warm meal? Our Beef Stew is the perfect meal to cook for an indoor dinner. Packed with lots of vegetables, like radishes and carrots, this stew can easily be cooked on the stovetop or in the oven.


2 tablespoons Primal Kitchen Avocado or Olive Oil

two lb beef stew meat, cut into about 1.5-inch pieces (we used chuck roast)

1 tsp garlic powder

1 tsp black pepper

3/4 teaspoon Salt

2 cups chopped celery (about 34 rods)

1.5 cups chopped radishes

¾ cup chopped red onion

¾ cup chopped carrot

2 teaspoons fresh thyme leaves

1 tsp chopped fresh rosemary

1.5 cups beef broth (we used low sodium)

Chopped parsley


  1. In a bowl, mix the stewed meat with the garlic, black pepper and salt.
  2. In a dutch oven or ovenproof pot, heat a tablespoon of the oil on the stove over medium-high heat. Once hot, add some of the stew meat to the pan in a single layer, don’t overcrowd the pan! Brown meat on each side for 4-5 minutes, then remove meat with tongs and set aside. Add half a tablespoon of oil and allow to heat, then repeat with the rest of the stew meat until completely seared and browned on the outside. Set the meat aside, but leave any oil or juices in the pan.
  3. Return skillet to medium heat. Add onion, carrot, celery, and radish to skillet. Cook for 2-3 minutes, stirring occasionally, until vegetables begin to soften. Return meat to skillet with broth and fresh herbs and mix.
  4. Continue cooking on the stove, bringing the mixture to a boil. Then reduce the heat to low and cover the pot. Check after an hour and stir the stew, then replace the lid and cook for another 1.5 to 2 hours, or until the meat is tender. You may need to add a little more broth when cooking on the stovetop.
  5. Uncover the pan and season with salt and pepper to taste, adding more fresh herbs if desired. Garnish with fresh parsley and serve over rice or mashed cauliflower or on its own.
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Observations

After step 3, you can also bake this stew in the oven. Just put a lid on the pan and put it in the oven at 350 degrees for about 3 hours, stirring about 1.5 to 2 hours. Continue cooking in the oven until the meat is tender.

  • Preparation time: 15 minutes
  • Time to cook: ~3.5 hours

Nutrition

  • Part: 1/6 stew
  • calories: 453.2
  • Sugar: 3.3g
  • Sodium: 376.3mg
  • Great: 27.5g
  • Saturated fat: 9.1g
  • Trans fat: 1g
  • carbohydrates: 7.67g
  • Fiber: 2.37g
  • Protein: 42g
  • Cholesterol: 119.4mg
  • Net Carbs: 5.4mg

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