Ultimate Beef Stew

Ellen Whiteman

Ultimate Beef Stew is a hearty and comforting slow-cooked dish perfect for winter. It is a keto and low carb recipe that features boneless short ribs, pancetta, and a variety of vegetables in a rich and flavorful broth.

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🍖 KETO
💪🏻 Low Carb
Stew
Comfort Food
Hearty
Slow Cooked
Winter

20 mins

165 mins

Nutritional Value

Protein - high
Fats - moderate
Carbohydrates - low

Ingredients

Total: 16Serves: 4
3/2 tbsp Olive Oil
Notes:

good

2 oz Pancetta
Notes:

small-diced

3 lbs Boneless Short Ribs
Notes:

cut in 1½-inch chunks

2 tsp Salt
1 tsp Pepper
Notes:

freshly ground

1/4 cup Cognac
1 cup Red Wine
Notes:

hearty

2 cups Yellow Onions
Notes:

chopped

2 cups Fennel
Notes:

chopped, trimmed and cored

2 tbsp Garlic
Notes:

minced

1 can Diced Tomatoes
Notes:

including the juices

2 tbsp Tomato Paste
2 cups Beef Broth
1 lb Carrots
Notes:

scrubbed and cut ½ inch thick diagonally

1 lb Yukon Gold Potatoes
Notes:

scrubbed, 1-inch diced

10 oz Frozen Peas

Instructions

Step 1 : Preparation

Preheat the oven to 300 degrees.

Step 2 : Cooking

Heat the oil in a large Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. Transfer the pancetta to a plate lined with a paper towel and set aside.

Step 3 : Cooking

Season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. Transfer the second batch to the bowl and set aside.

Step 4 : Cooking

Off the heat, add the Cognac and ⅓ cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.

Step 5 : Cooking

Stir the tomatoes and tomato paste into the vegetables.

Step 6 : Cooking

Add the remaining ⅔ cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt, and 1 teaspoon pepper. Bring to a simmer, cover, and bake for 1¼ hours, checking occasionally to be sure the liquid is simmering.

Step 7 : Cooking

Stir in the carrots and potatoes, cover, and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork.

Step 8 : Cooking

Degrease the stew, if necessary. Stir in the peas and pancetta, taste for seasonings, and serve hot in large, shallow bowls.

Step 9 : Serving

Serve hot in large, shallow bowls.


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