[cooked-nutrition]
The Keto Beef Stew tastes just like favorite classic recipe just low-carb with no potatoes! If you’re a stew lover then you’re going to really love this recipe for Keto Beef Stew! A delicious bowl of keto beef stew that won’t literally, stick-to-your-ribs.
INGREDIENTS
- ¼ cup avocado or tallow oil, coconut oil, or ghee
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 ½ pound stew beef, trimmed and diced
- 2 tablespoons red wine vinegar
- 1 cup of red wine
- 4 cups of beef bone broth that we use Pacific
- 2 butter spoons
- 2 bay leaves
- 1 cup of peeled pearl onions (165 g)
- 2 medium carrots, peeled and cut into 1/4-inch slices (235 g)
- 1 pound diced turnips
- 1 teaspoon salt
INSTRUCTIONS
- Heat oil in a 5-quart cast iron pot over medium-high heat. Season the meat with salt and pepper and then place the meat in a single layer in the pot, a few chunks at a time. Cook, turning each piece until meat is golden brown on all sides, about 5 minutes per batch.
- Remove the meat from the pot and add the vinegar and red wine to deglaze the pan and remove any brown bits from the bottom. Add the meat, broth, butter, and bay leaves. Bring to a boil and then reduce to a simmer. Cover and cook for 1 hour.
- Uncover and add the onions, carrots and turnips and simmer, covered, for 40 minutes. Add additional broth if the stew is dry. Season with salt and pepper to taste.
Nutrition Facts
Fats 19g
Cholesterol 80mg
Sodium 999mg
Potassium 705mg
Carbohydrates 12g
Protein 32g
