Ingredients
2 pounds beef chuck, cubed
1 tablespoon olive oil
1 large onion, chopped
3 carrots, sliced
4 cloves garlic, minced
8 medium radishes, peeled and quartered
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1 cup beef broth (non-alcoholic)
2 tablespoons tomato paste
1 teaspoon balsamic vinegar (optional)
Salt and pepper to taste
Instructions
Pat beef dry with paper towels and season with salt and pepper
Heat olive oil in a large Dutch oven over medium-high heat
Brown beef in batches, removing from pan after cooking
Add onion, carrots, and garlic; sauté 5 minutes until softened
Stir in tomato paste and balsamic vinegar; cook 2 minutes
Return beef to the pot, add thyme, rosemary, bay leaves, and broth
Bring to a simmer, cover, and cook on low heat 2 hours 30 minutes
Add radishes in final 15 minutes of cooking
Adjust seasoning and remove bay leaves before serving
Notes
Use grass-fed beef for enhanced flavor
Add more thyme or rosemary based on personal taste
Simmer uncovered last 15 minutes for thicker sauce
Serve with cauliflower mash for added texture
- Prep Time: 20
- Cook Time: 150
- Category: Meals
- Method: Braising
- Cuisine: French (Low-Carb)
- Diet: Low-Carb,Halal
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 520
- Sugar: 1g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg