Description
A delicious and hearty ketogenic-friendly beef stew encased in a flaky crust.
Ingredients
Scale
- 1 pound beef chuck, cut into cubes
- 2 cups beef broth
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 tablespoon olive oil
- 1 egg, for egg wash
Instructions
- In a pot, heat olive oil over medium heat and brown the beef cubes.
- Add onions, garlic, carrots, and celery; sauté until softened.
- Pour in beef broth and add thyme and rosemary.
- Simmer for 1 hour, or until beef is tender.
- Preheat the oven to 375°F (190°C).
- Roll out keto-friendly pie crust and place in pie dish.
- Fill with beef stew and cover with another pie crust.
- Brush the top with egg wash.
- Bake for 25-30 minutes or until golden brown.
Notes
- This recipe can be made with other veggies such as mushrooms or bell peppers.
- For a spicier kick, add some crushed red pepper flakes.
- Consider using a pressure cooker for quicker cooking time.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg