Step-by-Step Instructions
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Sear the Beef: Pat the beef cubes dry and season with salt and pepper. Brown them in a large pot with a little oil over medium-high heat in batches to ensure a good crust on the meat.
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Sauté Aromatics: Remove the meat and add diced onions to the pot. Cook until translucent, then add minced garlic and tomato paste, stirring for 2 minutes to “toast” the paste for a deeper flavor.
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The Simmer: Return the beef to the pot and add enough beef broth to just cover the meat. Bring to a boil, then immediately reduce to a low simmer.
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Slow Cook: Cover with a lid (as seen in the photo) and cook on low for 1.5 to 2 hours until the beef is fork-tender.
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Reduce the Sauce: Remove the lid for the last 20 minutes of cooking to allow the liquid to reduce and thicken into the glossy glaze shown in the image.
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Final Seasoning: Taste and adjust seasonings before serving.
FAQ & Storage
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Can I make this in a slow cooker? Yes! After searing and sautéing, transfer to a slow cooker and cook on LOW for 7–8 hours.
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How do I thicken it further without flour? If the sauce is too thin after reducing, stir in a tiny pinch of xanthan gum (a common keto thickener) until the desired consistency is reached.
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Storage: Store in an airtight container in the refrigerator for up to 4 days. This stew also freezes beautifully for up to 3 months.
How to Serve
Ladle the hot stew into shallow bowls and serve alongside a stack of warm, toasted keto flatbread. The bread is essential for soaking up every drop of that rich, mahogany sauce.
