Beef Stew - Keto

There are so many beef stew recipes, at least a few on this blog alone. This NomNomPaleo one is lower carb & keto - no potatoes and limited carrots, and includes a good number of mushrooms. It was delicious, aided by the fact of cooking it on a wood stove amidst snow flurries up north after having hiked some miles. What would not be delicious under such circumstances?! I love something cooking on the woodstove, wafting up the house with good smells, especially after a walk or ski or whatever, requiring no other heat or energy source than what is already happening.

Here is a photo of an all important protective orange hat ("I am not a grouse!") with me underneath it. (The hunters I talked with were empty-handed. The grouse, presumably, were staying put with the snow.) This stew was SO good - lots of umami - the cremini mushrooms were a perfect texture/flavor addition, the turnips were creamy, and the meat melted in my mouth. I had two big bowls, where the broth was nice and shimmery with the fat. It was so satisfying.

This recipe is also easy. I didn't brown the meat, I didn't chop up tomatoes, or use wine. I followed the NomNomPaleo recipe, but she makes hers in an InstaPot. I used some broth in mine to compensate for the longer cooking time and need for more liquid; I also added some apple cider vinegar. With weather like today in Minneapolis (5 or 6 inches of snow!), this stew is all I want. 

*Note part of why I think this was so good is that I did use Michelle Tam's magic mushroom powder (that I also use on chicken). I highly recommend it - it adds an extra boost of mushroomy/umami goodness. 

Ingredients: serves 6-8

• 3 pounds beef chuck roast, boneless short ribs, or beef brisket cut into 1½- to 2-inch cubes
• Kosher salt or Magic Mushroom Powder
• 1 tablespoon ghee, avocado oil, or fat of choice
• 2 medium onions, thinly sliced
• 1 pound cremini mushrooms, cleaned, stemmed, and quartered
• 2 tablespoons tomato paste
• 6 garlic cloves, peeled and smashed
• 2 tablespoons tamari
• 1 teaspoon (Red Boat) Fish Sauce (I did a long pour on this tsp!)
• 2 tablespoons apple cider vinegar
• 2 fresh thyme sprigs
• 1 dried bay leaf
• freshly ground black pepper
• 2 c beef/venison bone broth
• 2 turnips, diced (or daikon radish/sunchokes/any combo)
  
• 2 large carrots, diced
• ¼ cup Italian parsley, roughly chopped for serving
  

1. Toss beef cubes in salt (or magic mushroom powder) and set aside. 

2. Melt ghee/fat in a dutch oven or large pot. Add onions, and saute until soft, about 5 minutes. Add mushrooms and saute another 5 minutes. Stir in tomato paste and garlic, cook for several more minutes.

3. Add to the pot: the salted beef, tamari, fish sauce, apple cider vinegar, thyme, bay leaf, pepper, and bone broth. Bring to a boil, then set the heat to low and let simmer 2-3 hours, until beef is tender. You could also put it in a slow cooker, or move your pot to the wood stove, if you have one. 

4. 30 or so minutes before serving, add diced turnips and carrots to the stew. Continue simmering until they are soft. Taste for salt, and add more (or magic mushroom powder) until delicious. Ladle heaping chunks of meat and veggies into bowls, with just enough broth to sip at the end. Top with chopped parsley. Or sauerkraut. Or eat as is.