recipeMakerMCP/recipes/atkins_friendly_beef_stew.md

Atkins-Friendly Hearty Beef and Radish Stew

Servings: 6 servings

Description

A comforting, low-carb alternative to traditional beef stew. This recipe replaces starchy potatoes with radishes, which soften and take on a mild flavor similar to potatoes when simmered. It's rich, savory, and perfectly keto-friendly.

Shopping List

• 2 lbs Beef chuck roast
• 1 bag (16 oz) Fresh radishes
• 1 medium Onion
• 2 stalks Celery
• 1 head Garlic
• 1 small can Tomato paste
• 1 carton (32 oz) Beef bone broth
• Fresh Thyme
• Fresh Rosemary
• Bay leaves
• Olive oil

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 1 lb radishes, trimmed and halved (or quartered if large)
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups beef bone broth
• 1 teaspoon dried thyme (or 3 sprigs fresh)
• 1 sprig fresh rosemary
• 2 bay leaves
• Salt and freshly ground black pepper to taste

Steps

1. Prepare the Beef: Begin by cutting the beef chuck roast into uniform 1-inch cubes. Use paper towels to pat each piece thoroughly dry; this is crucial for achieving a deep, flavorful sear. Generously season the beef cubes on all sides with salt and freshly ground black pepper.
2. Sear the Meat: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering and hot, add the beef in batches to avoid overcrowding the pan. Sear the cubes until they are deeply browned and crusty on all sides, about 3-4 minutes per side. Remove the browned beef to a plate and set aside.
3. Sauté Aromatics: Reduce the heat to medium. In the same pot (don't wash it, those browned bits are flavor gold!), add the chopped onion and sliced celery. Sauté for about 5-7 minutes, stirring occasionally, until the onions are translucent and the celery has begun to soften.
4. Build the Flavor Base: Add the minced garlic and 2 tablespoons of tomato paste to the pot. Stir constantly for 1-2 minutes. You want the tomato paste to darken slightly and the garlic to become fragrant, but be careful not to let it burn.
5. Deglaze the Pot: Pour in about half a cup of the beef broth. Use a wooden spoon to scrape up all the browned bits (fond) stuck to the bottom of the pot. This step incorporates all that concentrated beef flavor into the liquid.
6. Combine and Simmer: Return the seared beef and any accumulated juices to the pot. Add the remaining beef broth, the halved radishes, thyme, rosemary sprig, and bay leaves. The liquid should just cover the meat and vegetables.
7. The Long Simmer: Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer very gently. Check it periodically to ensure it's not boiling too hard. Cook for 1.5 to 2 hours, or until the beef is fork-tender and the radishes have softened to a potato-like consistency.
8. Final Adjustments: Once the beef is tender, remove the lid. If you prefer a slightly thicker sauce, you can let it simmer uncovered for an additional 10-15 minutes. Remove the bay leaves and the rosemary sprig. Taste the broth and add more salt or pepper if necessary. Serve hot in deep bowls.