Servings: 2 · Prep Time: 5 mins · Cooking Time: 115 mins
Total Time: 120 mins
This Cuban beef stew is rich with a thick tomato sauce, sweet peppers, salty olives and melt in the mouth shredded beef. Great with cauliflower rice or keto breads for dipping! This is perfect for batch cooking and extra portions can be frozen for future meals.
- sirloin steak (370g)
- pimento olives
- olive oil (2 tbsp)
- garlic (2 cloves sliced)
- celery (2 stalks diced)
- red bell pepper (1 small de-seeded and sliced into strips)
- fresh coriander (1 tbsp chopped)
- tomato pur�e (1 tbsp)
- beef stock (1 cup)
- lime zest (1 tsp)
- dried oregano (1 tsp)
- ground cumin (1 tsp)
- ground coriander (1 tsp)
- smoked paprika (1 tsp)
- red onion (1/2 small finely chopped)
- yellow bell pepper (1/2 de-seeded and sliced into strips)
- ground cloves (1/8 tsp)
- tomatoes (1/2 cup chopped)
- lime juice (half)
- sea salt and freshly ground black pepper (to taste)
Heat a tablespoon of olive oil in a large casserole dish over a medium heat. Add the steaks and brown well on both sides. Remove from the pan and set aside.
Heat the remaining oil in the pan and add the celery, onion and peppers. Sweat until tender.
Add the garlic and cook until soft and fragrant.
Add the dried herbs and spices, lime juice, zest and tomato pur�e. Stir well to combine.
Add the stock and tomatoes, stir well and bring to a simmer.
Return the steaks to the pan, covering them in the sauce. Bring to a gentle boil then reduce to a simmer and cover. Simmer gently for 1 and a half hours until the steak is tender and the sauce thickened.
Remove the steak from the pan and shred with two forks.
Return the shredded beef to the pan along with the olives and simmer uncovered for a further 10 minutes to heat the olives through.
Scatter with fresh cilantro to serve.
Cuban Keto Beef Stew 1.CR2
Cuban Keto Beef Stew 2.CR2
Cuban Keto Beef Stew 3.CR2