Beef Casserole

About

This warming and hearty low carb casserole makes a great Keto winter lunch or dinner. Our rich beef stew is prepared with sweet butternut squash, celery, onion, aromatic fresh herbs, a hint of tomato, and balsamic vinegar. Once prepared, the stew is slow-cooked on the stove until the beef is tender and then finished with a touch of xanthan gum to thicken. Perfect for cold winter days served with buttered low carb bread for dipping.

Is Butternut Squash Keto?

Butternut squash is at the higher end of the low carb vegetable scale, but it can still be enjoyed in moderation as part of a balanced low carb diet. It is also a great, nutrient-dense choice for those with a higher carb allowance. If you would like to make the casserole with lower-carb vegetables, you could use some diced radishes and cauliflower instead. Please be sure to adjust your macros to account for any changes made to the original recipe.

Do I Have to Use Xanthan Gum?

We have added xanthan gum to our beef casserole towards the end of the cooking time. Xanthan gum is a great Keto-friendly and gluten-free thickener that works well in place of carb-heavy flour. If you would rather not use the gum, then you may omit this. The stew will not be as rich and thick but will still be delicious!

Ingredients

17 ½ ounce chuck beef stew meat by giant
2 ½ cup beef broth, bouillon or consomme, homemade
2 medium – stalk – 7 1/2" to 8" long celery stalks
1 ¾ cup butternut squash
2 clove garlic
2 tablespoon unsalted butter
2 teaspoon, chopped thyme, fresh
2 teaspoon rosemary, fresh
2 tablespoon balsamic vinegar
1 tablespoon tomato paste
1 teaspoon xantham gum gluten free by hodgson mill
½ small red onion

Instructions

Finely dice the onion, celery and squash and crush the garlic. Heat the butter in a large saucepan/ Dutch oven over a low/ medium heat. Add the onion, garlic, celery and squash. Pan fry gently for 6-7 minutes until tender and fragrant.
Add the diced beef to the saucepan and increase the heat to medium/high. Stir well to combine with the diced vegetables. Pan fry the beef until well browned all over.
Add the tomato paste, balsamic vinegar, thyme and rosemary to the saucepan. Mix everything together well to combine. Heat through for a minute more.
Add the beef stock to the saucepan and stir well. You may use chicken or vegetable stock if preferred. Bring up to a gentle boil, then reduce to a simmer. Cover and simmer gently for 1.5 hours until the beef is tender.
Remove the lid and sprinkle over the xanthan gum. Stir the gum into the stew until dissolved. Continue to simmer for 15 minutes until thickened and reduced. Serve hot with your favorite Keto sides.