Servings: 8
Calories: 284kcal
Equipment
- crock pot
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
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.
Nutrition
Calories: 284kcal | Fat: 8g | Protein: 31g | Carbohydrates: 17g
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