About
This low carb recipe is inspired by a classic Greek beef stifado stew, adapted to have all the flavor but less of the carbs!
Rich and flavorsome, the stew slow cooks until you are left with a thick, rich and aromatic sauce.
Perfect served with cauli rice or your favorite low carb veggies.
Ingredients
- 1 pound diced beef by ashfield farm
- 2 clove garlic
- ¼ teaspoon cloves by hawaii pharm
- 2 tablespoon balsamic vinegar
- 2 tablespoon tomato puree
- 2 tablespoon rosemary fresh
- 1 tablespoon herbs dried bay leaves by melissa's
- 2 tablespoon olive oil
- 2 tsp, leaves spices oregano dried
- 1 tbsp, chopped shallots
- 1 medium tomatoes
- 1 cup beef stock pot by knorr
- 1 teaspoon ground cinnamon by tone's
- 1 teaspoon salt
- ⅓ cup pearl onions
- ¼ teaspoon black pepper
- ¼ cup water
- ½ teaspoon spices nutmeg ground
Instructions
- Add a little oil to a large casserole dish over a medium heat. Add the diced beef and sear on all sides. Remove from the pan and set aside.
- Add the remaining oil to the pan with the beef juices and add the pearl onions and shallot, frying gently until tender. Then slice and add the garlic to soften.
- Add the balsamic vinegar, tomato puree, cinnamon, nutmeg, 2 whole cloves and the oregano. Stir well to combine.
- Chop the tomato and add to the pan along with the beef, season with salt and pepper and give everything a good stir.
- Pour in the hot stock and add 2 sprigs of rosemary and 2 bay leaves. |The stock needs to just cover the beef, if not, add the ¼ cup of water.
- Bring the stew to a boil then reduce to a simmer for 2 hours, stirring regularly until the sauce is thick and reduced. If the sauce starts to look to dry, you can add extra water whilst cooking.
- On serving remove the bay leaves, rosemary stalks and cloves. Serve with cauliflower rice or steamed broccoli.
Nutrition Facts
- Servings: 3
- Calories: 330.4kcal (per serving)
- Fat: 17.4g (per serving)
- Carbs: 11.3g (per serving)
- Protein: 34.6g (per serving)