This stew is one of my favorites. It’s hearty, comforting, and very filling. Just one bowl of beef short ribs and vegetables will keep you satisfied for hours. It has a good amount of protein and healthy animal fat as well as a few healthy carbohydrates for vegetables.
If you don’t like carrots, just substitute for radishes which is much lower in carbs. I have another similar hearty recipe but with chicken and radish soup.
Low Carb Beef Short Rib Stew Recipe
Ingredients:
Instapot or a large pot if you don’t have one. I love this Instant Pot Duo 7-in-1 Electric Pressure Cooker from Instant Pot.
1½ pounds of beef short ribs
1 large onion, cubed
2 large celery stalk, cut 2 inch pieces. Add the celery leaves too
3 medium carrots, cut 2 inch pieces
4 garlic cloves, peeled
2 bay leaf, dried
1 teaspoon turmeric
2 quarts of beef stock. I use beef bone broth that I freeze.
1 tablespoon Apple Cider Vinegar
1 teaspoon Kosher salt, to taste
1 tablespoon peppercorns, to taste
Instructions:
- Preheat the oven to 300°F. First, season the meat with salt and pepper and then brown the beef on high. Put the beef aside for now.
- Add the vegetables and the herbs into the pot.
- Add apple cider vinegar, stock, salt, and peppercorns.
- Lastly, add the beef to the pot.
- Cook for 30 minutes on high pressure and press the Stew button on the Instapot.
- Enjoy with a side of cauliflower rice or top with sliced radishes!
I stored the broth into bottles for on the go, and in the refrigerator, and in the freezer.