A flavorful Keto Stew with vegetables that are cooked to perfection and beef chuck that is meltingly soft. You won’t believe this stew recipe is low in carbohydrates. Just recently, your ketogenic diet improved.
My favorite food is stew. I can see food disappear from a bowl of this favorite comfort food that is steaming in front of me. Any nice bowl of New Mexico green chilli verde, carne guisada, Moroccan chicken tagine, Cioppino, chowder, chilli, or my personal favorite, good ol’ American beef stew will make me incredibly happy.
Traditional stew veggies, with the exception of celery, are sweet and starchy:
vegetables such as peas, potatoes, carrots, and parsnips. We often see stew recipes in the fall since root vegetables are a prominent ingredient.
BEEF STEW FOR KETO
A low-carb keto diet, gluten-free stew recipe is ideal. By omitting flour or other thickeners from beef stew, you can save carbs while enhancing flavor. Low carb vegetables is essential for making it genuinely low carb . But as crucial is correctly cooking the stew.
Fork-tender beef, tender (but not mushy) veggies, and a broth with a meaty flavor should be the hallmarks of a perfect low-carb stew.
Keto beef stew ingredients:
exclude the high-carb vegetables
substitute less starchy root veggies in favor of potatoes.
judiciously use onions and garlic
Vegetables in little amounts that are vibrant enhance the aesthetic
In the final 40 to 60 minutes of cooking, add the vegetables.
Because food should be enticing, I add one medium (3 oz) carrot. The carrot is “rolled” while being cut into thin, amorphous chips that add a splash of color throughout. Green beans can replace peas and give color and shape variety.
(I sliced celery root into shapes that resembled potatoes for this stew recipe.)
Add the veggies to the stew in the last 40 to 60 minutes of cooking to ensure that they taste and look their best before being served. They will cook through and soften but retain their integrity. That, in my opinion, defines the ideal keto beef stew.
STEW MEAT TENDERING TECHNIQUES
We’ve all had stews with harsh, chewy meat bites as well as stews with delicate, fall-apart beef. Want to know a trick for tenderizing stew meat?
Utilize chuck roast (trim and cube it yourself)
30 minutes at room temperature should be allowed before cooking.
Put a lid on the pot and boil the food in the broth until fork-tender.
GET THE CORRECT CUT:
As a convenience, I used to purchase “stew meat” from the supermarket. I then questioned why it was difficult. Now I purchase a pot roast or chuck roast. It cooks up meltingly tender, has the greatest beef flavor, and is reasonably priced. Cutting the fat into bits and trimming any extra is a quick process.
AVOID SHOCKING THE MEAT:
Prior to cooking, let the chuck to warm up for at least 30 minutes. Cold meat is shocked when it is seared, which causes it to pull together and toughen.
DON’T CROWD THE PAN: To guarantee adequate caramelization on the beef’s outside and in the pan’s bottom, brown the chuck in batches.
USE THE RIGHT COOKING METHOD AND A LITTLE ACID:
To assist lift the fond (brown pieces) from the pan’s bottom, add a little acid, such as wine or tomato paste. In the meat’s connective tissues, it also aids in their breakdown. Simmer the beef for 1 1/2 hours with just enough stock or broth added to cover it. Check for tenderness with a fork pierce. The time has come to add the vegetables and gently simmer them, uncovered, for a further 40 to an hour.\
Need More Delicious Recipes:
- 1 1/4 pound of cubed, trimmed beef chuck roast (1 inch)
- (peeled and cut into 3/4-inch cubes)SIX ounces of celery root, along with EIGHT ounces of
- whole, quartered mushrooms
- 4 ounces of peeled and trimmed pearl onions (or regular onion, large dice)
- 1-2 ribs of cut celery
- 3 ounces of roll-cut carrots (or sliced)
- 2 chopped garlic cloves
- 1.5 tbsp tomato paste
- 2 tablespoons bacon fat, avocado oil, or olive oil
- a quart of beef broth
- 1-inch-long bay leaf
- Salt and pepper with 1/2 tsp dry thyme
Marjoram, winter savory, oregano, summer savory, juniper berries, clove, orange peel, red wine, and balsamic vinegar are optional flavorings that can be used to customize the dish.
- Chuck roast should be taken out of the fridge to warm up. Set aside the mushroom quarters.
- The vegetables, along with the garlic, are washed and chopped before being combined in a bowl for subsequent use. The chuck roast (pot roast) should have any extra fat removed before being sliced into 1-inch cubes. Mix the steak with two teaspoons of oil thoroughly.
- Set a heavy-bottomed pot or Dutch oven over medium heat in the stove. Add the remaining oil when it’s heated and stir to coat the bottom of the saucepan. Stir in the mushrooms after adding them. For two minutes, do not frighten them. Add a stir, then simmer for an additional two minutes. The mushrooms should be taken out of the pot and put with the other veggies.
- In batches, brown the beef in the pot, adding additional oil as necessary. Put tomato paste, thyme, and bay leaf to the pot with the steak(coat the beef as you do so). After allowing it to boil for under a minute, add 1 cup of broth gradually while scraping off the browned pieces from the bottom of the pot. Stir in the remaining broth, then bring the stew to a simmer. For 1 1/2 hours, simmer gently with the lid on on a low-ish heat.
- To test the tenderness of the meat, pierce it with a fork; there should be little to no resistance. If it’s hard, cook it for a further 20 minutes. Add the vegetables when they are ready, then raise the heat to a simmer. Lower heat, cover the pot, and simmer for FORTY mins to an hour. Add salt and pepper.
- 11 cups are made, with 1 3/4 cups servings every cup.
Calories: 288kcal | Carbohydrates: 8g | Protein: 20g | Fat: 20g | Fiber: 2g