Keto Korean Beef Stew (Galbijjim)

Ingredients

• about 910 g Beef Short Ribs
• 1 cup Radish
• 1 Onion
• 1 cup Mushrooms
• 4 cloves Garlic
• 1 tbsp Ginger
• 1/4 cup Coconut Aminos
• 1 tbsp Erythritol
• 1 tbsp Sesame Oil
• 4 cups Beef Broth
• 1/2 tsp Xanthan Gum
• 2 Green Onions

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

Instructions

1. 1Place a large pot or Dutch oven over medium-high heat. Add the about 910 g of beef short ribs and sear them for 3-5 minutes per side, turning with tongs, until all sides are deeply browned.
2. 2While the pot is still hot, add the 1 onion (cut into 1.27 cm dice), the 1 cup of radish (cut into 2.54 cm chunks), the 1 cup of mushrooms (sliced 0.635 cm thick), the 4 cloves of garlic (minced), and the 1 tbsp of ginger (grated). Sauté for 3-4 minutes, stirring occasionally, until the onions soften slightly.
3. 3Pour in the 1/4 cup of coconut aminos, the 1 tbsp of erythritol, the 1 tbsp of sesame oil, and the 4 cups of beef broth.
4. 4Increase the heat to high and bring the stew to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 2 to 2.5 hours, or until the beef short ribs are fork-tender and easily pull apart, reaching an internal temperature of 87.78-96.11°C (88-96°C).
5. 5If a thicker stew is desired, in a small bowl, whisk together the 1/2 tsp of xanthan gum with 2 tablespoons of cold water until a smooth slurry forms. Slowly pour the xanthan gum slurry into the simmering stew, stirring constantly for 1-2 minutes, until the stew thickens to your preferred consistency.
6. 6Before serving, chop the 2 green onions into 0.635 cm pieces and sprinkle them over the stew as a garnish.

Substitutions

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