Keto beef stew

Ingredients –

1.25 – 1.5 pound beef chuck, roasted and cubed

5 cups beef broth

1 turnip, cut into bite size chunks

1 onion, diced

I celery stalk, chopped

2-3 garlic cloves, minced

8 ounces mushrooms, quartered

1 large bay leaf

2 tbsp keto-friendly oil or bacon grease

3 tsp salt

2 tbsp red wine vinegar

2 tbsp tomato paste

1 tbsp Worcestershire sauce

½ tsp dried thyme (optional)

½ tsp xanthan gum (optional)

1 tbsp fresh parsley, minced

Directions –

1. Heat oil on a heavy bottomed pot or a dutch oven over medium flame.
2. Once the oil shimmers, add in the beef and season with 1 tsp of salt.
3. Brown the beef in the pot in batches, adding more oil if needed.
4. Remove the beef and set aside.
5. Toss in the mushrooms and stir well.
6. Let them cook for 2-3 minutes. Set aside.
7. Add ½ cup beef broth and vinegar to the pot over high flame and scrape up the brown bits on the bottom of the pot. This ensure a richer flavour to your stew.
8. Add in the beef along with the remaining broth, tomato paste, thyme, Worcestershire sauce, and bay leaf.
9. Bring to a boil. Once boiling starts, reduce to a simmer and cover for 80-90 minutes until the beef is tender.
10. Check with a fork to make sure the beef pieces are well-cooked and none of them remain raw.
11. Toss in the turnips, onions, celery, garlic, and the fried mushrooms along with 2 tsp of salt. Stir well.
12. Remove some liquid (1/2 cup) from the pot and add to a small bowl.
13. Add in the xanthan gum and mix well.
14. Return this mixture back into the pot.
15. Simmer the mixture uncovered until the vegetables are tender (40-45 minutes)
16. Add salt and pepper as per taste.
17. Remove bay leaf and garnish with parsley.
18. Serve in 6 bowls and enjoy!

Nutritional information per serving (1 serving = 1/6 of the stew)

Calories – 340

Fat – 20g

Protein – 31g

Total carbs – 9g

Net carbs – 6g

Fiber – 3g