Keto Burnt Ends and Beet Stew
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.
Ingredients
- 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)
Instructions
- Peel and dice the beets.
- Finely chop the onion and mince the garlic.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the burnt ends and sear until browned on all sides, about 5-7 minutes.
- Transfer the seared burnt ends to the crockpot.
- In the same skillet, add the chopped onion and garlic.
- Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Add the sautéed onion and garlic to the crockpot.
- Add the diced beets and canned tomatoes (including the liquid) to the crockpot.
- Pour in the beef broth.
- Stir in the smoked paprika, dried thyme, salt, and pepper.
- Mix everything well to combine.
- 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.
- Ladle the stew into bowls.
- 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!