Keto Beef Stew Polish Style (Boeuf Strogonow)

Ingredients

• about 910 g Beef Chuck (cubed)
• 1 large Onion (diced)
• about 225 g Mushrooms (sliced)
• 1 cup Sour Cream
• 2 cups Beef Broth
• 2 tbsp Dijon Mustard
• 2 tbsp Olive Oil
• 1 tbsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Xanthan Gum

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 910 g of beef chuck (cubed) with the 1 tbsp of paprika, 1 tsp of salt, and 1/2 tsp of black pepper. Toss to ensure the beef cubes are evenly coated.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Carefully add the seasoned beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides until it has a nice sear, about 2-3 minutes per batch, then remove the browned beef to a plate and set aside.
3. 3Add the 1 large onion (diced) to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Then, add the about 225 g of mushrooms (sliced) and cook until they have released their liquid and softened, about another 5 minutes.
4. 4Return the browned beef cubes to the pot with the onions and mushrooms. Pour in the 2 cups of beef broth. Bring the mixture to a gentle simmer over medium heat, about 95°C.
5. 5Reduce the heat to low, cover the pot tightly, and let the stew simmer gently for 1.5 to 2 hours, or until the beef is very tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6While the stew is simmering, prepare the thickening slurry. In a small bowl, whisk together the 1 cup of sour cream and 2 tbsp of Dijon mustard until smooth. In a separate very small bowl, whisk the 1/2 tsp of xanthan gum with 2 tablespoons of water until smooth.
7. 7Once the beef is tender, increase the heat slightly to medium-low, about 150°C. Sprinkle the xanthan gum slurry evenly over the surface of the stew. Stir vigorously for about 1 minute to incorporate and thicken the stew. Let it simmer for 5 more minutes, stirring occasionally, until the stew has thickened to your desired consistency.
8. 8Remove the pot from the heat. Gently stir in the sour cream and Dijon mustard mixture. Heat through for 1-2 minutes, stirring constantly, but do not allow the stew to boil after adding the sour cream mixture, as it may curdle. Stir in the 1 tsp of garlic powder.
9. 9Serve the Keto Beef Stew Polish Style hot.

Substitutions

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