Keto Beef Stew

Prep Time 40

Cook Time 2

Total Time 2 40

Servings Bowls

Calories 448kcal

Ingredients

3 Pounds Boneless Beef Chuck cut into 1 1/2" pieces
Kosher Salt + Black Pepper to season beef
3 Tablespoons Avocado or Vegetable Oil (note 1)
2 Tablespoons Balsamic Vinegar
1 Tablespoon Tomato Paste
1 Teaspoon Xanthan Gum (note 2)
2 Yellow Onions cut into 1-inch chunks
8 Cloves Garlic peeled and smashed
2 Cups Good Dry Red Wine (note 3)
2 Cups Beef Broth
2 Cups Water
1 Bay Leaf
1 Teaspoon Paprika
2 Sprigs Thyme
4 Carrots peeled. Cut into 1" chunks
3 Stalks Celery Cut into 1" chunks
1 Cup Radishes (note 4) peeled. Cut into 1" chunks

US Customary - Metric

Instructions

Prep. Preheat oven to 325 F, and prepare the racks so there's a rack on the lower third portion of the oven with plenty of room above.
Beef. Pat beef dry using paper towels and sprinkle it with salt and black pepper. Heat avocado oil (1 tablespoon) in a large, Dutch oven (note 5) over medium heat. Once the oil is shimmering, add the beef in batches -- don't overcrowd the pan. Sear each side of the meat, then set aside on a plate. Add more oil to the pan between each batch of meat.
Combine. Add the balsamic vinegar (2 tablespoons) to the pan. Use a wooden spoon to scrape up the brown bits from the bottom of your pan. Add tomato paste (1 tablespoon), xanthan gum (1 teaspoon) and stir until the xanthan gum dissolves and the liquid evaporates, about 2 minutes. Add yellow onions (2), smashed garlic (8 cloves), the meat and its juices, and give everything a stir to coat in the paste.
Broth. Add dry red wine (2 cups), beef broth (2 cups), water (2 cups), bay leaf (1), paprika (1 teaspoon) and thyme (2 sprigs) to the pot. Use your spoon to dislodge any additional brown bits from the bottom of the pan. Stir to combine. Cover the dutch oven with a lid, and place in the preheated oven for 2 hours.
Veggies. Remove from the oven and add carrots (4), celery (3), and radishes (1 cup). Return to the oven and cook for another hour, you'll know it's done once the veggies are fork-tender and the soup has thickened to your liking.
Enjoy! Remove the bay leaf and the thyme sprigs. Ladle into bowls, top with parsley, and enjoy!

Notes

Oil - We want a mild tasting oil with a high smoke point -- my go-to is avocado oil, however, vegetable or canola oil works as well.
Xanthan Gum is used to thicken the stew -- without it, the broth is very thin (soup-like). There are no substitutes for this.
Dry red wine - Think merlot, cab, pinot, or malbec.
Radishes - You can skip the radishes, or substitute with cauliflower.
Dutch oven - I use my 8 quart Le Crueset.

Nutrition

Delicious recipe from Lindsey Hyland // www.thelittlepine.com