Lynbrook | New Hyde Park | NY

beef stew

RECIPE OF THE WEEK: KETO BEEF STEW

This week enjoy keto beef stew. This cozy and comforting dish is a perfect meal to have this time of year!

Prep Time: 15 Mins    Total: 1 hour 45 Min    Servings = 4 – 6   

Calories: 300 kcal       Carbohydrates: 7 g      Protein: 39 g      Fat: 13 g  

Ingredients/ Equipment:

  • 2 lb. beef chuck roast, cut into 1″ pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil 
  • 8 oz. Baby bella mushrooms, sliced
  • 1 small onion, chopped
  • 1 medium carrot, peeled and cut into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 Tbsp. tomato paste
  • 6 cups low-sodium beef broth
  • 1 tsp. fresh thyme leaves
  • 1 tsp. freshly chopped rosemary 

Directions:

  1. Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary. 
  2. To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables. 
  3. Add broth, thyme, rosemary, and beef to pot and season with 1/2 teaspoon salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

You can find the full recipe at delish here!

RECIPE OF THE WEEK: HEALTHY BEEF STEW

This week enjoy healthy beef stew, a classic comfort food that is tasty all year round. Packed with veggies and full of flavor you wont be able to have just one bowl!

Prep Time:15 mins                     Cook Time:1 Hour            Total Time: 1 Hour 15 Minutes

Servings: 6 Servings 

Calories: 370kcal            Carbohydrates: 40.4g              Protein: 32.3g         Fat: 9.9g

Ingredients/ Equipment:

  • 2 tablespoons olive oil
  • 1.5 pounds of stew beef meat (cut into 1 inch chunks)
  • 3 tablespoons arrowroot starch
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • ¼ cup balsamic vinegar
  • ½ yellow onion, diced
  • 5 cloves garlic, smashed
  • 3 carrots, sliced
  • 3 celery stalks, chopped
  • 8 oz baby bella mushrooms
  • 1 – 15oz can diced tomatoes
  • 4 yukon gold potatoes, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary 
  • 2 dried bay leaves
  • 32 oz beef broth
  • 1 cup frozen peas

Instructions:

  1. Toss the stew beef meat in the arrowroot starch, salt, and pepper until completely coated.
  2. Heat heavy bottomed pot over medium high heat. Once hot, add in the coconut oil. When the oil has melted, add in the stew beef meat. Cook the beef for five to six minutes on each side until browned.
  3. Once all of the beef is brown, lower the heat and then add the balsamic vinegar to deglaze the pot. Use a wooden spoon to scrape any of the brown bits off the bottom of the pot.
  4. Next, add the garlic, onion, and herbs to the pot. Cook for another 5 minutes, until the garlic, herbs, and onions become fragrant.
  5. Next add the veggies and stir until well combined. Lastly, add the beef broth.
  6. Bring the stew to a rolling boil and then reduce the heat to a simmer. Let the stew simmer for 30-45 minutes or until the potatoes are fork tender. Lastly, add the frozen peas and let simmer for another five minutes until they are warmed through. Serve and enjoy!

Original recipe can be found at allthehealthythings here!