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Keto red wine & garlic -beef -stew: Eating the ultimate comfort


There is something on a slowly boiled beef pot that feels like at home. It fills the kitchen with such a rich and soothing smell that they count the minutes until dinner. And if you throw red wine and garlic into the mixture? Now you have something special.

The Keto -Rotwein & Knoblauch -Rie’s meat -stew Is thick, hearty and full of taste. The beef turns tender, the garlic melts into the broth, and the red wine gives a deep wealth. No flour, no potato only simple, real ingredients that fit perfectly into a low-carbohydrate lifestyle.

Why this stew works for keto

Most traditional beef pots use flour to thicken the broth and potatoes to make them heartily. But you don’t need this recipe either. Instead, it is based on a mixture of good meat, a slow cook and a few tricks to create this rich, thick texture without carbohydrates.

  • No flour: The broth, of course, thickens the collagen in the beef and some tomato paste.
  • No potatoes: We use low -carbohydrates vegetables that bring just as much heart.
  • Big taste: The combination of red wine, garlic and herbs gives it a deep, slowly cooked taste that only gets better over time.

Ingredients will need

This stew is made from everyday ingredients, but when they are cooked together, they create something very special.

For the beef:

  • 2.5 pound beef chuck, cut into 1.5-inch cubes
  • 1 teaspoon of salt (plus more to taste)
  • ½ tl black pepper
  • 1 teaspoon smoked peppers
  • 2 tablespoons of olive oil

For the stew:

  • 1 small onion, chopped
  • 4 cloves garlic, chopped
  • 1 cup of dry red wine (Cabernet Sauvignon or Merlot works well)
  • 2 tablespoons of tomato paste
  • 4 cups of beef broth (or bone broth for additional wealth)
  • 2 TSP Worcestershire sauce
  • 2 laurel leaves
  • 1 teaspoon dried thyme (or 1 tablespoon of fresh thyme)
  • 1 teaspoon dried rosemary (or 1 tablespoon of fresh rosemary)
  • 1 cup of mushrooms, cut
  • 1 cup of chopped celery
  • 1 cup of chopped carrots (optional, adds a few carbohydrates, but ideal for taste)
  • 1 tablespoon of butter (optional for additional wealth)

Step-by-step cooking instructions

1st season and burn the beef

Start doing the beef dry with paper towels – this helps him to brown better. Throw it with salt, black pepper and smoked paprika.

Heat the olive oil in a large saucepan or Dutch oven over medium to high heat. Add the beef in batches and make sure that you do not overfill the pot. Let each piece brown and then remove each piece for about 3 minutes and then set aside.

2. Fry the aroma

Add the chopped onion in the same pot and cook for about 5 minutes until they are soft. Throw the chopped garlic and stir for another 30 seconds – until it smells surprisingly.

3 .. withdraw with red wine

Pour the red wine into it and scratch all these tanned pieces from the bottom of the pot. A lot of taste lives here, so don’t skip this step. Let it simmer for about 3-4 minutes until the wine is slightly reduced.

4. Build the stew

Stir in the tomato paste, beef broth, Worcestershire -Sauce, laurel leaves, thyme and rosemary. Add the fried beef together with the juices it released it back into the pot.

5. Add the vegetables and simmer

Throw the mushrooms, celery and carrots (if used). Bring everything to a gentle cook, cover it and let it cook on low heat 2 to 2.5 hours.

Stir occasionally and check the beef. When it is forbidden and the broth is thickened, it’s done.

6. End and serve

Remove the laurel leaves. If you want an even richer stew, stir a tablespoon of butter before serving. Try and fit in salt if necessary.

Scoop and enjoy in shells!

Serve with this keto beef pot

Since the traditional stew is often equipped with bread or potato potatoes, you will find some keto-friendly alternatives here that work just as well:

  • Cauliflower porridge – The perfect creamy side to soak up the sauce.
  • Zucchini -pasta – Add texture without carbohydrates.
  • Keto dinner rolls – If you miss bread, these are a good option.
  • Roasted Brussels sprouts – Add a nice crunch and complement the rich flavors.

How to save and tackle remnants

This stew will be even better the next day. The flavors deepen and do remnants that they can look forward to.

  • Refrigerator: Store in an airtight container for up to up to 4 days.
  • Freezer: Complete completely and then freeze in portions 3 months.
  • Restoration: Heat over medium heat on the stove and add a dash of beef broth if necessary.

Recipe tips for the best stew

  • Choose the right beef: The roast savings is ideal because it collapses beautifully. Avoid slim cuts – you dry out.
  • Do not hurry the Sear: A deep brown crust on the meat gives an incredible taste.
  • Use the right wine: Dry red wine works best. Sweet wines change the taste too much.
  • The key is low and slow: Due to the long time in low heat, the meat melts in the mouth.

A few variations to try it

  • Make it sharp: Add a pinch of red pepper flakes for a little warmth.
  • Try different herbs: Exchange thyme and rosemary for oregano and basil for a slightly different turn.
  • Use bone broth: If you want additional nutrients and collagen, you can exchange the regular broth for bone broth.

Why this stew is perfect for cold nights

There is nothing better than a large bowl of rich, slowly boiled beef pot on a cool evening. It is one of these meals that you fill out, warm them from the inside and then want to roll together on the couch.

And the best thing about it? You don’t have to feel guilty. Each spoon is loaded with protein, healthy fats and deep, hearty aromas – without the additional carbohydrates.

Diploma

If you love calming, without foot meals that still feel a little chic, this is Keto -Rotwein & Knoblauch -Rie’s meat -stew Is a must. The beef is tender, the broth is rich and the flavors mix beautifully with every bite.

Try to make a big batch and save some for later – you will be happy that you have done it.