Keto Orange Spice Beef Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 561.0
- Total Fat: 21.6 g
- Cholesterol: 176.2 mg
- Sodium: 1,658.4 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.2 g
- Protein: 78.6 g
View full nutritional breakdown of Keto Orange Spice Beef Stew calories by ingredient
Introduction
Adapted from ruled.me. Adapted from ruled.me.Number of Servings: 8
Ingredients
-
4 lbs. cubed stew meat
4 tbsp Coconut Oil
1 large Onions, raw
2 oranges, zest first then juice (about 1C juice)
1t. dried thyme
1t. dried rosemary, crushed
1t. sage
2t. cinnamon
4 tsp Soy Sauce
4 tsp. Fish Sauce
2 bay leaves
8C beef broth OR 8tsp. bouillon and 8C water
3C sugar snap peas, ends and strings removed
Directions
Heat oven to 300 degrees
1. Season beef with salt and pepper, then brown beef in coconut oil in batches in a large dutch oven. Remove to a large bowl and continue until all beef has been browned.
2. While beef is cooking, zest the oranges then juice them to get about 1C juice. Cut onion in half then slice.
3. When all beef has been browned, saute onions until browned and wilted, about 3-4 minutes.
4. Deglaze dutch oven with orange juice, then add all spices and sauces. Add browned beef (including all accumulated juices) then top up dutch oven with beef stock until about 1.5" from the top of the pot. (If using bouillon, I add all the bouillon to just 2C water to mix in, then top up pot with water)
5. Roast in oven for appx. 3 hours. Remove adn check for tenderness. If beef is nearly done, stir in 3C sugan snap peas and return to oven for another 1-2 hours, or until beef and snap peas are tender.
Serve alone or over "Miracle Noodles" Shiritaki noodles.
If desired, thicken with a non-startchy thickner, like glucomannan. Sprinkle over the finished stew while whisking well until almost thick enough, then allow to stand for 10 minutes.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TAMRACLOVEC.
1. Season beef with salt and pepper, then brown beef in coconut oil in batches in a large dutch oven. Remove to a large bowl and continue until all beef has been browned.
2. While beef is cooking, zest the oranges then juice them to get about 1C juice. Cut onion in half then slice.
3. When all beef has been browned, saute onions until browned and wilted, about 3-4 minutes.
4. Deglaze dutch oven with orange juice, then add all spices and sauces. Add browned beef (including all accumulated juices) then top up dutch oven with beef stock until about 1.5" from the top of the pot. (If using bouillon, I add all the bouillon to just 2C water to mix in, then top up pot with water)
5. Roast in oven for appx. 3 hours. Remove adn check for tenderness. If beef is nearly done, stir in 3C sugan snap peas and return to oven for another 1-2 hours, or until beef and snap peas are tender.
Serve alone or over "Miracle Noodles" Shiritaki noodles.
If desired, thicken with a non-startchy thickner, like glucomannan. Sprinkle over the finished stew while whisking well until almost thick enough, then allow to stand for 10 minutes.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TAMRACLOVEC.