Keto Burnt Ends and Beet Stew

Keto Burnt Ends and Beet Stew
Chef Brainy
What Started it all:
Burnt ends, Beet, canned tomatoes, crockpot

This hearty and comforting stew combines the rich flavors of burnt ends with the earthy sweetness of beets, all simmered together in a crockpot for a deliciously satisfying keto-friendly meal. Perfect for a cozy dinner at home.


  • 1 lb burnt ends
  • 2 medium beets, peeled and diced
  • 1 can (14.5 oz) canned tomatoes, diced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Peel and dice the beets.
  2. Finely chop the onion and mince the garlic.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the burnt ends and sear until browned on all sides, about 5-7 minutes.
  5. Transfer the seared burnt ends to the crockpot.
  6. In the same skillet, add the chopped onion and garlic.
  7. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
  8. Add the sautéed onion and garlic to the crockpot.
  9. Add the diced beets and canned tomatoes (including the liquid) to the crockpot.
  10. Pour in the beef broth.
  11. Stir in the smoked paprika, dried thyme, salt, and pepper.
  12. Mix everything well to combine.
  13. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beets are tender and the flavors have melded together.
  14. Ladle the stew into bowls.
  15. Garnish with freshly chopped parsley.

This Keto Burnt Ends and Beet Stew is a delightful blend of rich, savory flavors and nutritious ingredients, perfect for a comforting meal that fits your keto lifestyle. Enjoy the warm, hearty goodness with family or friends!

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