Craving hearty keto comfort food that pairs well with crisp autumn evenings, falling leaves and pumpkins? This savory beef stew substitutes tangy turnips for potatoes. Mushrooms and red wine really up the “umami” factor.
- One package beef stew meat (about 2 lbs.)1 Tablespoon olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 4 small to medium-sized turnips, peeled and cut into chunks
- 1 medium package of mushrooms, sliced
- 1 cup beef broth
- 1 cup red wine
- salt and pepper to taste
- 1 Tablespoon fresh rosemary
- 2 teaspoons fresh thyme leaves
- 2 Tablespoons almond meal (optional)
- 1/2 cup fresh chopped parsley
Place stew meat in a slow cooker and toss with olive oil, garlic, fresh herbs, salt and pepper. Add in turnips, onion slices and mushrooms. Pour wine and broth over all. Cook on low for 6 to 8 hours. Ladle into soup bowls with a bit of the broth for each person. Sprinkle fresh parsley over the top of each.
Please note, stew as we know it gets its thickness from starch. The ketogenic diet permits only very small amounts of carbohydrates. If you’d like your stew to be thicker and less soupy, you can stir in a few spoonfuls of almond meal. However, if you don’t mind a more brothy stew, you may prefer to just leave this ingredient out.
Serves: 4 to 6.