On a chilly winter evening, I found myself meandering through the winding streets of a quaint Italian village, nestled in the heart of Tuscany. It was there, in a small, family-run trattoria, that I first encountered a dish that would captivate my taste buds and ignite my culinary imagination: an authentic Italian Beef Stew.
As I settled into the rustic ambiance of the trattoria, the warmth of the hearth and the soft glow of candlelight embraced me like an old friend. The aroma of simmering spices and tender beef filled the air, creating an atmosphere of comfort and home. Intrigued by the symphony of scents, I knew without a doubt what I would order – the house specialty, Italian Beef Stew.
The stew, when it arrived, was a masterpiece. Each spoonful was a testament to generations of culinary tradition, a harmonious blend of succulent beef, rich tomatoes, and a melody of herbs and spices that sang with every bite. It was, without question, the most soul-satisfying stew I had ever tasted. Yet, as a devoted keto practitioner, I couldn’t help but wonder: could this culinary marvel be reimagined into a Completely Keto Italian Beef Stew?
Determined to recreate the magic of that evening in my own kitchen, I embarked on a journey of culinary alchemy. I began with the finest cuts of grass-fed beef, knowing that the quality of the ingredients was the foundation of any great dish. To this, I added a medley of fresh, local produce – ripe, tangy tomatoes, aromatic garlic, and a handpicked selection of herbs, each one a whisper of the Tuscan fields.
Experimentation became my daily ritual. I tested and tasted, seeking the perfect balance of flavors while remaining true to the principles of the keto lifestyle. I explored the nuances of Italian cooking, learning how to coax out the richness of the stew without relying on traditional thickeners that were off-limits on a keto diet.
After many iterations, each one a step closer to perfection, I finally crafted a version of the stew that was both authentically Italian and proudly keto. My Completely Keto Italian Beef Stew was not just a dish; it was a bridge between worlds – a celebration of Italian culinary artistry and the innovative spirit of the keto way of life.
As I shared my creation with friends and family, their reactions were a joy to behold. Each serving was not just a meal, but a story – a tale of a chilly evening in Tuscany, a rustic trattoria, and a journey of creativity and passion. The stew became a staple in my kitchen, a reminder that even the most traditional dishes could be reimagined with a little imagination, respect for quality ingredients, and a commitment to the keto lifestyle.
And so, the story of my Completely Keto Italian Beef Stew is more than just a recipe. It’s a testament to the power of food to transport us, to inspire us, and to connect us to the world and to each other, one delicious, hearty bite at a time
Ingredients
- 1 1/2 Tbsp Extra virgin olive oil
- 1 1/2 Tbsp butter
- 2 1/4 lb stew steak diced into chunks
- 12 oz plum tomatoes
- 1 1/2 Tbsp swerve
- 18 oz beef stock
- 1 cup red wine
- 12 oz baby onions peeled and halved
- 6 Tbsp oregano chopped
Instructions
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Preheat the oven to 350 degrees.
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Heat up the butter and oil in a large skillet. Put the baby onions and saute for about 5 minutes. Remove with a holed spoon and set it aside while keeping warm.
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Add the stewed beef to the pan and cook while stirring for about 5 minutes.
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Put the onions back into the pan and add in the rest of the ingredients. Mix well. Pour the whole mix into a casserole dish for the oven.
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Put the mix into the oven for 75 minutes.
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Skin and halve the tomatoes and add to the dish. Cook for another 20 minutes.
Recipe Notes
