Keto Irish Stew Recipe

Irish Beef Stew – with Keto Options Life Made Sweeter

WEBMar 6, 2019 · Place the inner pot back in the instant pot pressure cooker and add onions and garlic and sauté for a minute or two. Add the …

Rating: 5/5(1)
1. In a large zip-top bag, combine flour, salt, pepper, onion powder, oregano, thyme and rosemary. Add meat and shake until well coated.
2. Browning the meat: (feel free to skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a large plate.
3. Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the Guinness stout and tomato paste until just hot enough to deglaze the pot, about 1 minute.
4. Add the beef back into the pot along with potatoes, carrots, celery, Worcestershire sauce, the remaining 2 teaspoons Italian seasoning, bay leaf, beef broth and (star anise if using). Stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.

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Keto Irish Stew with Lamb and Vegetables Ketogenic …

WEBMar 8, 2021 · Add the onions and garlic to the same pot with 2 tbsp water and stir with wooden spoon until onions are soft, trying to scrape all the …

1. Season lamb cubes with salt and pepper
2. In large heavy pot with lid or Dutch oven, heat 1 tbsp oil and brown half the lamb, then repeat with the second batch. Transfer the browned meat to a bowl and set aside.
3. Add the onions and garlic to the same pot with 2 tbsp water and stir with wooden spoon until onions are soft, trying to scrape all the browned bits from pan.
4. Stir in tomato paste. Add lamb with juices back into pot.

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The BEST Keto Beef Stew Recipe That Low Carb Life

WEBDec 5, 2019 · Cook over low heat for 1 ½ hours or until beef is tender. Add the turnips, carrots, onion, celery, garlic, and remaining 2 teaspoons …

Rating: 4.5/5(314)
1. Heat a large dutch oven over medium-high heat. Add the oil and heat until shimmering.
2. Sprinkle the beef with 1 teaspoon of salt. Add the beef to the pot in a single layer (you’ll likely need to work in batches) and cook until browned on all sides, about 5 minutes per batch. Add additional oil as needed between batches. Remove all beef to a bowl and set aside.
3. Add ½ cup beef broth and vinegar to the dutch oven and scrape up the browned bits on the bottom of the pan over medium-high heat.
4. Add the beef back to the skillet along with the beef broth, tomato paste, Worcestershire sauce, and bay leaf. Bring to a boil, reduce to a simmer, and cover. Cook over low heat for 1 ½ hours or until beef is tender.

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