A Spanish beef stew that is also Keto
Embrace the Spanish flavors of Pimiento and Olives.
The star of this hearty Spanish goulash is Pimiento, smoked paprika that is the staple of authentic Spanish cuisine. This gives a mysterious smoke to meat and sauce. The olives also add a perfectly tangy complement to the stew. It would be a hearty meal for a cold winter night instead of your usual beef stew.
This delicious meal deserves a good red wine at mid-bodied, like the smooth tapepranillo or the Garnacha. However, if you want to keep the meal as close to theKeto Diet plan as possible, go get a dry red wine, like a merlot, Cabernet Sauvignon or Chardonnay. An ideal Keto wine would have a low level of alcohol (less than 13%) and a weak sugar.
Nutrition:328 calories, 21 g of fat (4 g saturated), 965 mg of sodium, 9 g of carbohydrates, 3 g of sugar, 3 g of fiber, 27 g protein
Made 4 servings
Ingredients
3 c. Soup extra virgin olive oil
1 lb Beef stew, cut into 1 inch cubes
1/2 cup of yellow onion cut into diced
2 large garlic cloves, chopped
1 red pepper, shy, seeded and cut into thongs
1 bay sheet
1/4 cup freshly fresh fresh fresh parsley
2 spoons of fresh thyme
1/2 c. Kosher salt tea
1/4 c. Freshly ground black pepper
1 cup of beef stock without sugar
1/4 cup dry red wine
1 TSP Pimiento (smoked Spanish paprika)
1/4 c. TSP Cayenne
1 cup of green olives Pimiento-stuffed
How to do it
- Heat 2 tablespoons oil in a large skip stove or Dutch oven. Add meat and Searez until brown, 6 to 7 minutes. Using a slit spoon, transfer to a plate.
- Add onion, garlic and bell peppers to the pan. Cook and stir until peppers are sewn-tender, 3 to 4 minutes. Return the meat and fruit juices accumulated in the pan.
- In a large measuring cup, combine the bay sheet, half of parsley, thyme, salt, black pepper, stock, wine, paprika and cayenne; Pour into the pan. Bring to a boil, then reduce heat to low. Cover and cook, stirring occasionally, 35 to 40 minutes or until the meat is tender.
- Gently incorporate the olives to avoid crushing them. Bring the stew to simmer quickly and let the liquid decrease to thicken, about 6 minutes. Stir in the remaining olive oil. Serve the stew surmounted by the remaining parsley.
