Dairy-Free Keto Spanish Beef Stew

Instructions

1. 1Place the about 910 g of beef chuck, cut into 2.54 cm cubes, in a bowl. Add the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat the beef evenly.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 205°C (200°C). Once the oil is shimmering, carefully add about half of the seasoned beef cubes in a single layer. Brown the beef on all sides for about 2-3 minutes per side, until a nice crust forms. Use tongs to remove the browned beef from the pot and set it aside on a plate. Repeat this process with the remaining beef cubes, adding them to the pot in batches to avoid overcrowding, and set aside.
3. 3Add the 1 large onion, chopped, and the 2 medium bell peppers, seeded and chopped, to the same pot. Cook, stirring occasionally, over medium heat, approximately 150°C, for 5-7 minutes, or until the vegetables have softened and the onion is translucent.
4. 4Add the 4 cloves of garlic, minced, and the 3 tablespoons of tomato paste to the pot. Cook, stirring constantly, for 1 minute until the garlic is fragrant and the tomato paste darkens slightly.
5. 5Pour in the 6 cups of beef broth and the 2 tablespoons of coconut aminos. Stir in the 2 teaspoons of smoked paprika and 1 teaspoon of dried oregano. Add the 1 bay leaf to the liquid.
6. 6Return the browned beef cubes, along with any accumulated juices from the plate, to the pot. Stir everything together to combine.
7. 7Bring the stew to a gentle simmer over medium heat, approximately 162.8°C (160°C). Once simmering, reduce the heat to low, approximately 95°C, cover the pot tightly, and let it simmer for 2 hours, or until the beef is fork-tender. Check occasionally to ensure it is not boiling vigorously.
8. 8Carefully remove and discard the 1 bay leaf from the stew. Serve the Dairy-Free Keto Spanish Beef Stew hot.

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