Wishing all a Happy Easter and joyful weekend! 😀
Came across an online frozen food supplier recently and thought it would be a great idea to stock up on meats. Rising food prices are making it really challenging for us to keep to our monthly grocery budget so buying frozen meats in bulk is one good way to save money.
One of our grocery haul items included a 1kg pack of beef brisket cubes which was suitable for stewing or braising. And therefore I used that to make this low-carb, keto-friendly beef brisket stew.
If you have a pressure cooker, you can probably get this stew done in 40 minutes or so. Since I didn’t have one, I used my usual casserole pot to cook this over the stove top for 2.5 hours.
The beef brisket was pretty tender but there were still some parts that were slightly chewy.
If you prefer a more melt-in-the-mouth texture, you can use beef chuck instead of brisket as the latter has way more connective tissues and thus can be quite chewy if not cooked long enough.
If you’re using ready beef stock like me, I’d recommend Campbell’s 100% Natural Real Beef Stock. It’s very flavoursome so there isn’t a need to add extra salt.
For those on a low carb diet, you can enjoy this hearty beef brisket stew on its own or serve it over cauliflower mash or konjac rice. Otherwise, this stew is also perfect with rice, pasta or bread. 🙂
- 1 kg beef brisket, cut into chunky cubes
- 1000ml beef stock
- 600g tomatoes, diced
- 8 stalks celery, sliced
- 1 large yellow onion, peeled & sliced
- 6 cloves garlic, peeled & chopped
- 2 cups white button mushrooms, sliced
- 1 tbsp avocado oil