Korean Beef Rib Stew

About

I love a delicious, comforting stew with savory flavors. This Low Carb stew is no different, except it has wonderful Korean flavors like ginger, garlic, sesame oil, soy sauce, scallions, and pear are pureed together and then simmered with beef short ribs for the ultimate comfort food. Everyone seems to have a slightly different version of this stew, so feel free to adjust any of the flavors to make it your own. After the beef ribs are starting to become tender, shiitake mushrooms, rutabaga, carrots and zucchini are added until cooked. You will love this Keto dinner recipe for weeknight dinners. Leftovers are delicious reheated the following day.

What kind of shiitake mushrooms should I use?

Please use dried shiitake mushrooms as they have maximum flavor. You can find them at your local Asian market. If you cannot source shiitake mushrooms, you can use baby portobello mushrooms.

Can I use this meal for prepping ahead?

Due to this dish’s nature, this Keto meal is a great one to make ahead and individually portion for meal prepping.

What can I pair with this dish?

This dish would be delicious served on top of a bed of cauliflower rice and a side of dark green vegetables like bok choy.

Ingredients

1 oz ginger
7 clove garlic
3 medium – 4 1/8" long scallions
1 cup tamari sauce
½ medium – 3" diameter apple
8 fluid ounce water
3 ½ lb beef ribs
¾ oz mushrooms shiitake dried
6 oz rutabaga, raw
1 small – 5 3/4" long or less carrots, raw
1 large zucchini

Instructions

Hydrate the dried shiitake mushrooms in a small saucepan of boiling water until softened, about 2-3 minutes. Turn the heat off and allow them to sit in hot water until ready to use. When you are ready to use them, rinse them in cold water, drain, cut the stems out and quarter them.
To start, blend peeled ginger, garlic cloves, scallions, soy sauce, and diced apple in a blender until smooth.
Add the beef short ribs to a heavy pot like a 5-quart Dutch oven.
Add the puree mixture and 3 cups of water or enough water to barely touch the top of the meat. Bring the mixture to a boil and then down to a simmer. Place a lid on the pot. Allow the mixture to simmer for at least an hour or until the meat is almost tender.
In the meantime, prepare the vegetables. Peel the rutabaga and the carrot. Cut the rutabaga into ½” cubes and the carrot into ¼” slices on a bias. The zucchini’s skin can be left on and then cut into 1” cubes. Place the rutabaga, carrot, and shiitakes into the pot. Allow the broth to simmer until the rutabaga is cooked for about 5-7 minutes.
Add the zucchini last and cook for 1-2 minutes until cooked. Serve the stew immediately! You can use the broth to spoon over cauliflower rice, but it is not really for serving as a soup.
Enjoy immediately!