This classic, stick-to-your-ribs one-pot meal is the ideal recipe for a chilly weekend, but it’s easy enough for a weeknight. Keto-friendly radishes take the place of carb-heavy potatoes, adding satisfying crunchy counterpoint to delicious, tender beef. If you’re feeding a crowd, good news: It doubles (and triples) beautifully.
Ingredients List
- 1½ lbs beef chuck roast or chuck shoulder, cut into 1-inch pieces
- 1½ tsp sea salt
- 1/2 tsp freshly ground pepper
- 3 Tbsp olive oil
- 1 shallot, diced
- 3 celery stalks, diced
- 1/2 pound white or button mushrooms, quartered
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 qt beef broth
- 1/2 lb green beans, trimmed and cut into 1-inch
- 6 radishes, quartered
- 1 tsp xanthan gum
- 1/4 cup chopped fresh parsley for garnish, optional
Instructions
- Rub the beef pieces all over with the salt and pepper; let sit at room temperature for 30 to 60 minutes.
- Heat the olive oil in a Dutch oven or large pot with a lid over medium heat. Working in batches, add the beef pieces to the pot in one layer so they’re not touching and sear on all sides until golden brown, 5 to 7 minutes. Remove and set aside on a plate. Repeat with all the beef.
- Keeping the pot over medium heat, add the shallots and cook, stirring often, until softened, 1 to 2 minutes. Add the celery and mushrooms and cook, stirring often, for 3 minutes. Add the garlic powder, thyme, and Worcestershire sauce and cook for 1 minute more, stirring and scraping the brown bits off the bottom of the pot with a spoon. Add the beef broth and continue scraping up the brown bits for 1 minute. Return the beef and any of its juices to the pot, and bring to a boil. Reduce to a simmer, cover, and cook for 45 minutes.
- Add the green beans and simmer for 10 minutes more with the lid slightly open. Stir in the radishes and simmer 5 minutes more.
- Gradually sprinkle in the xanthan gum, mixing until incorporated. Season to taste with salt and pepper. Garnish with the parsley and serve.
Amazing!!!!
Amazing Taste … Thx
Delicious! I wasn’t sure how the radishes would be, since I don’t like them, but they were good and VERY similar to potatoes!
How would you do this in an InstaPot or slow cooker?
Heat the olive oil in Instant Pot on “Saute” setting and set to “More”. When the panel says “Hot”, working in batches, add the beef pieces to the pot in one layer so they’re not touching and sear on all sides until golden brown, 5 to 7 minutes. Remove and set aside on a plate. Repeat with all the beef.
Keeping the same settings as step 1 on the Instant Pot, add the shallots and cook, stirring often, until softened, 1 to 2 minutes. Add the celery and mushrooms and cook, stirring often, for 3 minutes. Add the garlic powder, thyme, and Worcestershire sauce and cook for 1 minute more, stirring and scraping the brown bits off the bottom of the pot with a spoon. Add the beef broth and continue scraping up the brown bits for 1 minute. Return the beef and any of its juices to the pot.
Place lid on, seal lid and steam release handle. Select “Pressure Cooker/Manual” and set timer for 20 minutes on “High” pressure.
When time is up, manually release steam and when released, carefully remove lid. Add the green beans and the radishes. Place lid on, seal lid and steam release handle. Select “Pressure Cooker/Manual” and set timer for 5 minutes on “High” pressure.
When time is up, manually release steam and when released, carefully remove lid. Gradually sprinkle in the xanthan gum, mixing until incorporated. Season to taste with salt and pepper. Garnish with the parsley and serve.
Excited to try all these easy meals! Keto Sheppards pie is what I’m making right now for dinner.