Keto Recipe Using Stew Meat

Hearty Keto Beef Stew (Stove Top & CrockPot …

WEBJun 24, 2022 · Step 2: Add onion, chopped celery, and garlic to the same pot and saute for 3-4 minutes over medium heat. Sauteeing veggies …

Rating: 5/5(56)
1. Heat olive oil in a large Dutch oven or stock pot.
2. Season steak with a little salt and pepper then sear a little bit at a time so that the temperature of the pan doesn’t reduce. Stir occasionally while browning on all sides for approx 5-7 minutes per batch. When each batch is done, remove from the pan and sear the next batch. I seared mine in 3 batches.
3. Add the chopped onion, minced garlic, and chopped celery to the pan and cook on medium heat for 3-4 minutes or until tender.
4. Add butter to the pot, once it is melted, add the mushrooms and cook for approx 4-6 minutes or until they are tender then add the radishes and cook for 4 more minutes.

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Keto Beef Stew (Slow Cooker or Oven) The …

WEBJan 17, 2021 · Instructions. If using the oven, heat oven to 350°F. Heat oil over medium-high heat in a large skillet (OR in a large oven-safe pot – …

Rating: 4.7/5(141)
1. If using the oven, heat oven to 350°F.
2. Heat oil over medium-high heat in a large skillet (OR in a large oven-safe pot - like a Dutch oven). Brown beef for a couple of minutes on all sides, sprinkling with salt and pepper as it cooks. Transfer to a 5-6 quart slow cooker (OR set aside on a plate).
3. Add onion and garlic to the pan and cook for 2 minutes. Stir in Italian seasoning and tomato paste, then stir in 1/2 cup beef broth and the soy sauce. Scrape any browned bits off the bottom of the pan, then transfer to the slow cooker (OR add the meat back into the Dutch oven).
4. Add all vegetables EXCEPT for the peas, then pour over the remaining 2 cups of broth.

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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 …

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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