This recipe uses radishes in place of potatoes to cut down on carbs. They soften up very nicely to where you might not even know they aren't potatoes if no one told you! The biscuits are a twist on the typical fat head dough that a lot of keto recipes call for. Truly a nutrient dense comfort food dish right here!
This low carb stew has such amazing flavor; it's another one of those recipes that even non-keto people will LOVE!
--FOR THE BEEF STEW:
3 Tbsp avocado oil, or other light tasting oil
2 lbs stew beef, cut into 1 inch pieces
2 Tbsp coconut flour
1 tsp sea salt or pink Himalayan salt
1/2 tsp ground black pepper
1/2 cup onion, chopped
1 clove garlic, chopped
1 cup roughly chopped celery
2 cups radishes, cut into 1/2 inch pieces
1 Tbsp Worcestershire sauce
2 Tbsp whiskey
2 1/2 cups water
1 tsp dijon mustard
1 Tbsp dried parsley
1/2 tsp dried thyme leaves
1/4 tsp xanthan gum (to thicken)
--FOR THE BISCUIT CRUST:
6 Tbsp butter
1 tsp granulated erythritol sweetener
1 cup almond flour
3 Tbsp coconut flour
3/4 tsp sea salt or pink Himalayan salt
1/4 tsp garlic powder
2 tsp baking powder
¼ tsp xanthan gum
1/2 tsp fresh thyme leaves
1/2 cup shredded cheddar cheese
--TO MAKE THE BEEF STEW:
Combine the coconut flour, salt and pepper in a medium sized bowl.
Add the raw beef pieces and mix well to coat the meat thoroughly.
Heat 2 tablespoons of the oil in a large, heavy bottomed sauce pan.
Add the beef and cook over medium high heat to brown, stirring occasionally for about 5 minutes. Remove the meat from the pan.
Add the other tablespoon of oil to the pan, then add the garlic, onion, celery and radishes.
Saute, stirring occasionally, for about 5 minutes, or until softened and fragrant.
Add the Worcestershire sauce and whisky to the pan and cook an additional 2 minutes.
Add the cooked beef back to the pan, along with the water, dijon mustard, parsley, and thyme – then stir well.
Cover and simmer for 1 hour over low heat.
Remove the cover and whisk in the xanthan gum.
Turn the heat up to medium, and simmer uncovered for 15 minutes to reduce.
--TO MAKE THE CHEESY BISCUIT DOUGH:
Preheat the oven to 375 degrees Fahrenheit.
Place the butter in a medium-sized microwave safe bowl.
Microwave on high, uncovered, for 30 seconds or until melted.
Add the sweetener, almond flour, coconut flour, salt, garlic powder, baking powder, xanthan gum, egg, fresh thyme, almond milk and cheddar and mix well with a fork.
Transfer the beef stew to an oven safe casserole or cast iron pan.
Divide the dough into 8 balls and place on top of the stew, spaced evenly.
Bake at 375 for 25 minutes – or until the tops are golden brown.
Remove from the oven and cool for 10 minutes before serving.
Recipe adapted from www.ibreatheimhungry.com