This low carb recipe is inspired by a classic Greek beef stifado stew, adapted to have all the flavor but less of the carbs! Rich and flavorsome, the stew slow cooks until you are left with a thick, rich and aromatic sauce. Perfect served with cauli rice or your favorite low carb veggies.
Recipe Steps
steps 7
2 h
23 min
Step 1
Add a little oil to a large casserole dish over a medium heat. Add the diced beef and sear on all sides. Remove from the pan and set aside.
Step 2
Add the remaining oil to the pan with the beef juices and add the pearl onions and shallot, frying gently until tender. Then slice and add the garlic to soften.
Step 3
Add the balsamic vinegar, tomato puree, cinnamon, nutmeg, 2 whole cloves and the oregano. Stir well to combine.
Step 4
Chop the tomato and add to the pan along with the beef, season with salt and pepper and give everything a good stir.
Step 5
Pour in the hot stock and add 2 sprigs of rosemary and 2 bay leaves. |The stock needs to just cover the beef, if not, add the ¼ cup of water.
Step 6
Bring the stew to a boil then reduce to a simmer for 2 hours, stirring regularly until the sauce is thick and reduced. If the sauce starts to look to dry, you can add extra water whilst cooking.
Step 7
On serving remove the bay leaves, rosemary stalks and cloves. Serve with cauliflower rice or steamed broccoli.
Recipe Steps
steps 7
2 h
23 min
Step 1
Add a little oil to a large casserole dish over a medium heat. Add the diced beef and sear on all sides. Remove from the pan and set aside.
Step 2
Add the remaining oil to the pan with the beef juices and add the pearl onions and shallot, frying gently until tender. Then slice and add the garlic to soften.
Step 3
Add the balsamic vinegar, tomato puree, cinnamon, nutmeg, 2 whole cloves and the oregano. Stir well to combine.
Step 4
Chop the tomato and add to the pan along with the beef, season with salt and pepper and give everything a good stir.
Step 5
Pour in the hot stock and add 2 sprigs of rosemary and 2 bay leaves. |The stock needs to just cover the beef, if not, add the ¼ cup of water.
Step 6
Bring the stew to a boil then reduce to a simmer for 2 hours, stirring regularly until the sauce is thick and reduced. If the sauce starts to look to dry, you can add extra water whilst cooking.
Step 7
On serving remove the bay leaves, rosemary stalks and cloves. Serve with cauliflower rice or steamed broccoli.
Recipe Steps
steps 7
2 h
23 min
Recipe Steps
Recipe Steps
steps 7
2 h
23 min
2 h
23 min
Step 1
Add a little oil to a large casserole dish over a medium heat. Add the diced beef and sear on all sides. Remove from the pan and set aside.
Step 1
Add a little oil to a large casserole dish over a medium heat. Add the diced beef and sear on all sides. Remove from the pan and set aside.
Add a little oil to a large casserole dish over a medium heat. Add the diced beef and sear on all sides. Remove from the pan and set aside.
Add a little oil to a large casserole dish over a medium heat. Add the diced beef and sear on all sides. Remove from the pan and set aside.
Step 2
Add the remaining oil to the pan with the beef juices and add the pearl onions and shallot, frying gently until tender. Then slice and add the garlic to soften.
Step 2
Add the remaining oil to the pan with the beef juices and add the pearl onions and shallot, frying gently until tender. Then slice and add the garlic to soften.
Add the remaining oil to the pan with the beef juices and add the pearl onions and shallot, frying gently until tender. Then slice and add the garlic to soften.
Add the remaining oil to the pan with the beef juices and add the pearl onions and shallot, frying gently until tender. Then slice and add the garlic to soften.
Step 3
Add the balsamic vinegar, tomato puree, cinnamon, nutmeg, 2 whole cloves and the oregano. Stir well to combine.
Step 3
Add the balsamic vinegar, tomato puree, cinnamon, nutmeg, 2 whole cloves and the oregano. Stir well to combine.
Add the balsamic vinegar, tomato puree, cinnamon, nutmeg, 2 whole cloves and the oregano. Stir well to combine.
Add the balsamic vinegar, tomato puree, cinnamon, nutmeg, 2 whole cloves and the oregano. Stir well to combine.
Step 4
Chop the tomato and add to the pan along with the beef, season with salt and pepper and give everything a good stir.
Step 4
Chop the tomato and add to the pan along with the beef, season with salt and pepper and give everything a good stir.
Chop the tomato and add to the pan along with the beef, season with salt and pepper and give everything a good stir.
Chop the tomato and add to the pan along with the beef, season with salt and pepper and give everything a good stir.
Step 5
Pour in the hot stock and add 2 sprigs of rosemary and 2 bay leaves. |The stock needs to just cover the beef, if not, add the ¼ cup of water.
Step 5
Pour in the hot stock and add 2 sprigs of rosemary and 2 bay leaves. |The stock needs to just cover the beef, if not, add the ¼ cup of water.
Pour in the hot stock and add 2 sprigs of rosemary and 2 bay leaves. |The stock needs to just cover the beef, if not, add the ¼ cup of water.
Pour in the hot stock and add 2 sprigs of rosemary and 2 bay leaves. |The stock needs to just cover the beef, if not, add the ¼ cup of water.
Step 6
Bring the stew to a boil then reduce to a simmer for 2 hours, stirring regularly until the sauce is thick and reduced. If the sauce starts to look to dry, you can add extra water whilst cooking.
Step 6
Bring the stew to a boil then reduce to a simmer for 2 hours, stirring regularly until the sauce is thick and reduced. If the sauce starts to look to dry, you can add extra water whilst cooking.
Bring the stew to a boil then reduce to a simmer for 2 hours, stirring regularly until the sauce is thick and reduced. If the sauce starts to look to dry, you can add extra water whilst cooking.
Bring the stew to a boil then reduce to a simmer for 2 hours, stirring regularly until the sauce is thick and reduced. If the sauce starts to look to dry, you can add extra water whilst cooking.
Step 7
On serving remove the bay leaves, rosemary stalks and cloves. Serve with cauliflower rice or steamed broccoli.
Step 7
On serving remove the bay leaves, rosemary stalks and cloves. Serve with cauliflower rice or steamed broccoli.
On serving remove the bay leaves, rosemary stalks and cloves. Serve with cauliflower rice or steamed broccoli.
On serving remove the bay leaves, rosemary stalks and cloves. Serve with cauliflower rice or steamed broccoli.
1 pound
1 pound
1 pound
2 clove
2 clove
2 clove
¼ teaspoon
¼ teaspoon
¼ teaspoon
2 tbsp
2 tbsp
2 tbsp
2 tablespoon
2 tablespoon
2 tablespoon
2 tbsp
2 tbsp
2 tbsp
1 tbsp
1 tbsp
1 tbsp
2 tablespoon
2 tablespoon
2 tablespoon
2 tsp, leaves
2 tsp, leaves
2 tsp, leaves