Low Carb Beef Stew

By ctaubenheim

Ingredients

• 2lbs chuck roast or round roast
• 2 Tbsp avocado oil
• 1 Med Onion
• 3-4 stalks celery
• 1 Med carrot
• 1 Lg turnip
• 3 cloves garlic
• gbj1 1/4 tsp sea salt
• 1 1/4 tsp grd black pepper
• 1 tsp dried thyme
• 1 Tbsp worcestershire
• 2 Tbsp tomato paste
• 1-14oz can diced tomatoes
• 1/4C red wine vinegar
• 4C low sodium beef broth
• THICKENING:
• 1/2 tsp xanthan gum
• 1 tsp olive oil
• KETO CHEDDAR BISCUITS
• (Red Lobster Copycat)
• See Separately Saved Recipe

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat oven to 300. Heat oven/stove top soup pot on med high heat with 2 Tbsp avocado oil. Take the beef and chop it into 1-2" pieces and then toss it with 1/4 tsp sea salt and 1/4 tsp black pepper.

Step 2

Sear the beef on both sides in batches so that the bottom of the pot is not over crowded; Let the pot heat back up in between batches. Remove the beef and set aside for now.

Step 3

While the beef is searing, get the veggies chopped. Dice the onion, chop While the beef is searing, get the veggies chopped. Dice the onion, chop the celery, peel and slice the carrots, peel and chop the turnip into 1" cubes and then peel the garlic and either press it thru a garlic press or mince it finely.

Step 4

Once all of the beef has been removed from teh pot and it is hot once again, add the celery and onion, reduce e heat to Medium and then cook Once all the beef has been removed from the pot and it is hot once again, add the celery and onion, reduce the heat to medium and then cook until the onion is translucent. Stir in the garlic, remaining sea salt and black pepper, dried thyme, carrots and turnip. Continue to stir for a couple of minutes until the garlic and thyme becomes aromatic.

Step 5

Pour in 1 cup beef stock, and using a wooden spoon, scrape all of the little bits from the bottom of the pot. Add the worcestershire, tomato paste, diced tomatoes, red wine vinegar, beef and stir well to combine.
Pour in the remaining 3cups of beef broth, stir and then bring the keto beef stew up to a boil. When the stew has boiled for a minute or two, place the lid on top of the pot and place the whole thing in the oven; bake for 3 hours.

Step 6

TO THICKEN: Combine the olive oil and xanthan gum in a little bowl and mix well, then, while stirring the stew, slowly pour the xanthan gum mixture into the stew to thicken. Continue to stir for a minute or two to ensure the xanthan gum is evenly incorporated. Divide into 6 portions and serve hot with Keto Cheddar Biscuits (Red Lobster Copycat). (See separately saved recipe)

Step 7

Cal 533k; Carbs 7.9g; Protein 47.9g; Fat 34.2g; Sodium 996mg; Fiber 2g; Net Carbs 5.9g