- 2 lbs boneless chuck roast, lean
- ¼ cup whole wheat flour
- 1 scoop Keto Elevate
- 1 tbsp extra virgin olive oil
- 1 cup dry red wine
- 1 yellow onion diced
- 3 celery stalks sliced
- 2 garlic cloves minced
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 cup carrots sliced
- ¾ lb Yukon gold potatoes cut into 1-inch pieces
- 1 bay leaf
- 3 cups beef stock/bone broth
- thyme garnish
Cut chuck roast into 1-inch cubes.
Place cubes in a large bowl and season with salt and pepper (to taste).
Toss cubes in flour and Keto Elevate mixture (lightly coating them).
Heat EVOO over medium heat and slowly add cubes, searing on each side.
Reduce heat and add onions and celery and cook until the onions are soft and translucent.
Add garlic and cook 30 seconds, until fragrant.
Stir in tomato paste and Worcestershire.
Add wine (or beef broth), and gently scrape the bits off the bottom of the pan.
Transfer everything to a slow cooker; cook 6 – 8 hours on low or 2 – 4 on high.
Remove bay leaf and serve.
Chef Note: If you prefer a thicker stew, you could always add a tiny bit of cornstarch or arrowroot at the end. I like to mix it with water or even additional beef broth to avoid it clumping in the stew.
Chef Note: If you prefer a thinner stew, you could absolutely add additional water or beef broth to the mixture.
Calories: 284kcal | Fat: 8g | Protein: 31g | Carbohydrates: 17g