Keto 'Hachee' with Konjac Rice

Instructions

1. 1Cut the about 910 g beef chuck into about 2.5 cm cubes. Season the about 910 g beef chuck cubes generously with salt and pepper to taste.
2. 2Heat the 2 tbsp butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat (200°C). Brown the seasoned about 910 g beef chuck cubes in batches for 3-4 minutes per batch, until browned on all sides. Remove the browned beef from the pot and set it aside on a plate.
3. 3Chop the 2 large onions into 1.27 cm pieces. Add the chopped 2 large onions to the same pot. Cook, stirring occasionally, over medium heat (175°C) for 8-10 minutes, until the onions are softened and lightly browned.
4. 4Return the browned about 910 g beef chuck cubes to the pot with the cooked 2 large onions. Pour in the 4 cups of beef broth and the 2 tbsp red wine vinegar. Add the 1 bay leaf and the 4 whole cloves. Stir everything to combine. Bring the liquid to a boil over high heat (450°F / 230°C).
5. 5Immediately reduce the heat to low (95°C), cover the pot tightly with a lid, and let it simmer gently for at least 2 hours, or until the beef is very tender and easily pulls apart with a fork. Stir occasionally to prevent sticking.
6. 6While the stew simmers, open the 4 packs of konjac rice. Place the konjac rice in a fine-mesh sieve and rinse thoroughly under cold running water for 1-2 minutes to remove any odor. Drain the rice completely. Heat a large dry skillet over medium heat (175°C) and add the drained 4 packs of konjac rice. Cook, stirring frequently, for 5-7 minutes, until the rice is dry and slightly chewy.
7. 7Once the beef is tender, remove the 1 bay leaf and the 4 whole cloves from the stew. Taste the stew and add more salt and pepper to taste, if needed. Serve the hot stew over the prepared 4 packs of konjac rice.

Substitutions

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