Keto Spanish Beef Stew with Turnips and Green Beans

Ingredients

• about 910 g Beef chuck
• 2 tbsp Olive oil
• 1 large Onion
• 4 cloves Garlic
• 1 can (14.5 oz) Canned diced tomatoes
• 4 cups Beef broth
• 2 medium Turnips
• about 450 g Green beans
• 1 tsp Smoked paprika
• 1/2 tsp Dried thyme
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Cut the about 910 g of beef chuck into 2.54 cm cubes. Season the beef cubes with 1 tsp salt and 1/2 tsp black pepper.
2. 2Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, about 190°C. Carefully add the seasoned beef cubes to the hot pot and sear them on all sides until they are nicely browned, about 2-3 minutes per side. Once browned, remove the beef from the pot and set it aside on a plate.
3. 3Add the 1 large onion to the same pot and cook, stirring occasionally, until it has softened and become translucent, about 5 minutes. Add the 4 cloves of minced garlic and cook for another minute, stirring constantly, until you can smell its fragrance.
4. 4Pour in the 1 can (about 410 g) of diced tomatoes and 4 cups of beef broth. Stir in 2 medium turnips (peeled and cut into 2.54 cm pieces), about 450 g of green beans (trimmed and cut into 2.54 cm pieces), 1 tsp smoked paprika, and 1/2 tsp dried thyme. Bring the mixture to a simmer.
5. 5Return the seared beef cubes to the pot. Cover the pot tightly with a lid. Reduce the heat to low, maintaining a gentle simmer between 121.1°C and 135°C (120°C and 135°C).
6. 6Simmer the stew, covered, for 1.5 to 2 hours, or until the beef is very tender when pierced with a fork and the turnips are easily pierced. Stir occasionally to prevent sticking.
7. 7Serve the Keto Spanish Beef Stew hot.

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