Beef Stew with Low Carb 'Potatoes'

5 from 1 vote

Beef Stew with Low Carb 'Potatoes'

A beef stew done in a cooker and using radishes as a potato sub.

Course Dinner, Lunch, Main Course

Cuisine Australian, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword comfort food, keto beef stew, keto crockpot recipes, keto instant pot recipes, keto pressure cooker recipes, keto winter warmers, lchf crockpot recipes, low carb nikki, low carb potatoes

Prep Time 10

Cook Time 30

Servings

Calories 893.2kcal

Equipment

Instant Pot
Multicooker
Slow Cooker
Pressure Cooker
Crockpot

Ingredients

2 kg chuck or gravy beef
1 carrot, sliced
1 onion, sliced
2 celery sticks, celery sticks
2 bunches red radishes, trimmed
2 cubes garlic paste or 2 tsp minced garlic
1 tbsp tomato paste
1 cup dry red wine
2 cups beef bone broth or 2 cups beef stock
1 bay leaf
1 sprig fresh rosemary
6 sprigs fresh thyme
1 tbsp butter
1 tbsp olive oil
1 tsp xanthan gum
salt
pepper

Instructions

Heat olive oil over high heat using sauté function on Instant Pot/multicooker or in a pot on the stove. Add beef, season with salt and pepper and brown, then remove and set aside.
Add butter, garlic and all vegetables except radishes. Sauté until vegetables start to colour and add red wine. Cook until wine is reduced down almost completely and then add in tomato paste, bay leaf, fresh herbs and season with salt and pepper. Mix through.
Add in beef bone broth and mix to combine and then add back your beef including meat juices. Mix through.
Top with your radishes and mix to get some of the radishes in the sauce. If using multicooker/Instant Pot, secure the lid and pressure cook for 30 minutes. For the slow cooker do 6-8 hours on low. If doing stovetop, simmer for 1- 1 ½ hours, stirring occasionally to stop the bottom from burning. It’s ready when the sauce has reduced and thickened and the beef is tender.
For Instant Pot/multicooker or slow cooker, if you want to thicken up your sauce, add in a teaspoon of xanthan gum a tiny sprinkle at a time while whisking constantly.

Notes

Net Carbs: 2.9

I find it easier to add the xanthan gum before cooking to the liquid sauce before adding back the beef and radishes. It’s much easier to whisk it through this way and it may look too thick but then thins out while it’s cooking to a good consistency. Unfortunately we do end up with a few slightly burnt ‘bits’ in the stew and on some of the pieces of beef because of the sauce being so thick but we couldn’t taste it and it’s still so much easier than putting the xanthan at the end I think. Experiment and decide what you like best!

Nutrition