January 26 2018 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Old fashioned beef stew
Beefy, and naturally low carb. Simmer this classic dish low and slow for tender meat and plenty of flavor. With our buttery cauli mash, you won't miss the potatoes. Promise.
USMetric
servingservings
Ingredients
- 11⁄3 lbs 600 g chuck roast
- 2 oz. 55 g butter or olive oil
- 1 (4 oz.) 1 (110 g) yellow onionyellow onions
- 2 2 garlic clovegarlic cloves
- 1⁄3 cup 80 ml red wine, dry
- ¾ cup 180 ml water
- 1 1 meat bouillon cubemeat bouillon cubes
- 1 1 bay leafbay leaves
- ½ tsp ½ tsp dried rosemary
- ½ tsp ½ tsp dried thyme
- 1 (2¼ oz.) 1 (60 g) carrotcarrots
- 4 oz. (1¼ cups) 110 g (260 ml) celery stalkcelery stalks
Cauliflower mash
- 1¾ lbs 800 g cauliflower
- 3 oz. 85 g butter or olive oil
- 1⁄8 tsp 1⁄8 tsp ground nutmeg
- salt and ground black pepper
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Cut the chuck roast into pieces, about 1" cubes (2.5cm). Sear the meat in batches over high heat in a dutch oven or heavy-bottomed pot. Season generously with salt and pepper.
- Chop onion and garlic finely and add to the pan. Lower the heat slightly and cook for a few minutes more.
- Add wine, water, bouillon cube, bay leaf, rosemary, and thyme.
- Bring the stew to a boil, lower the heat and let simmer on medium-low for 1-1.5 hours. Slice carrot and celery thinly and add halfway through.
- Prepare a cauliflower mash while the stew is simmering away. Start by trimming and rinsing the cauliflower. You can use both the stem and leaves. Cut into small pieces or florets.
- Parboil in lightly salted water for about 5 minutes or until soft but not mushy. Drain and discard the water.
- Add butter and use an immersion blender or hand-held electric mixer to mash the cauliflower to the desired consistency. Season with salt, pepper, and nutmeg. Serve beside the stew on a plate or in a shallow bowl.
Tip!
This recipe also works well with your slow cooker. Follow the recipe through step 2, and then put everything for the stew in your slow cooker. Cook on high for 4 hours or low for 6-8 hours.
.why are potatoes unhealthy? Or self made potatoe salad...or chilli con carne, selmade, with soaked rice...why? or original plov with kefir? there are more answers out there...not everyone needs keto...there are fruits out there, in the summer...there is honey...the nature is not a idiot...dont be a idiot...
However, if one is trying to eat lower amounts of carbohydrate, then potatoes are not beneficial, people tend to eat too many at one meal and they contain 30-35g of carbohydrate per 100g, which does not suit a keto or low-carb diet. I am limiting myself to 100g of carbohydrate per day, so a decent-sized potato would be most of my daily allowance.
Likewise rice, which contains 28% carbohydrate, which seems better, but it is easy to eat more than you think you are, and there is very little fibre in most rice varieties.
Have a fantastic winter in Hibernia!
Like a potato, did you know one potato is equivalent to one cup of sugar when baked.
If you only have a hand mixer, maybe you should cook the cauliflower to a softer consistency
If you have beef stock, you can use it in place of the water and boullion, so you can use the same amount of stock as the recipe calls for water.