Keto Spanish Beef Stew (Carne Estofada)

Ingredients

• 2 lb Beef Stew Meat
• 2 tbsp Olive Oil
• 1 large Onion
• 4 cloves Garlic
• 1 medium Red Bell Pepper
• 1 can (28 oz) Diced Tomatoes
• 2 cups Beef Broth
• 0.5 cup Dry Red Wine
• 1 tbsp Smoked Paprika
• 1 Bay Leaf
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 cup Radishes

Instructions

1. 1Cut the 2 lb Beef Stew Meat into 1-inch cubes. Season the beef cubes with the 1 tsp Salt and 0.5 tsp Black Pepper. Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Brown the seasoned beef cubes in batches, ensuring not to overcrowd the pot, until all sides are nicely browned. Remove the browned beef from the pot and set it aside on a plate.
2. 2Add the 1 large Onion, chopped, and the 1 medium Red Bell Pepper, chopped, to the same pot. Sauté the vegetables over medium heat (300°F / 150°C) for about 5 minutes, stirring occasionally, until they begin to soften. Add the 4 cloves Garlic, minced, and cook for 1 minute more, stirring constantly, until fragrant.
3. 3Stir in the 1 can (28 oz) Diced Tomatoes (undrained), the 2 cups Beef Broth, the 0.5 cup Dry Red Wine, the 1 tbsp Smoked Paprika, and the 1 Bay Leaf. Scrape the bottom of the pot to loosen any browned bits.
4. 4Return the browned beef cubes to the pot. Stir everything together and bring the liquid to a gentle simmer over medium heat (300°F / 150°C).
5. 5Once simmering, reduce the heat to low (250°F / 120°C). Cover the pot tightly and let the stew simmer for at least 2 hours, or until the beef is very tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6During the last 30 minutes of the simmering time, add the 1 cup Radishes, trimmed and halved or quartered if large, to the pot. Continue to simmer, covered, until the radishes are tender.
7. 7Remove and discard the 1 Bay Leaf from the stew. Taste the stew and add additional 1 tsp Salt and 0.5 tsp Black Pepper if needed. Serve hot.

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