Keto Sauerbraten Beef Stew

Ingredients

• about 910 g Beef Chuck Roast
• 1 cup Red Wine Vinegar
• 1 cup Water
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 Bay Leaves
• 1 tbsp Juniper Berries
• 1/2 tsp Allspice Berries
• 1/4 tsp Cloves
• 2 cups Beef Broth
• 1 tsp Xanthan Gum
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

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

Instructions

1. 1In a large bowl or zip-top bag, combine red wine vinegar, water, sliced onion, carrots, celery, bay leaves, juniper berries, allspice berries, and cloves. Add the beef roast, ensuring it is submerged. Marinate in the refrigerator for at least 24 hours, or up to 3 days, turning occasionally.
2. 2Remove the beef from the marinade and pat dry with paper towels. Reserve the marinade.
3. 3Heat olive oil in a large Dutch oven or pot over medium-high heat. Sear the beef on all sides until browned.
4. 4Remove the beef from the pot and set aside. Add the reserved marinade (including the vegetables) to the pot and cook for 10 minutes, stirring occasionally.
5. 5Return the beef to the pot. Pour in beef broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the beef is very tender.
6. 6Remove the beef from the pot and shred with two forks. Strain the sauce, discarding the solids. Return the sauce to the pot.
7. 7In a small bowl, whisk together xanthan gum with 2 tablespoons of cold water. Slowly drizzle into the sauce, whisking constantly, until the sauce thickens to your desired consistency.
8. 8Return the shredded beef to the sauce. Heat through. Season with salt and pepper to taste.
9. 9Serve hot.

Substitutions

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