Servings: 4 · Prep Time: 4 mins · Cooking Time: 85 mins
Total Time: 89 mins

Dinner | Keto

This beef casserole has a rich tomato and balsamic sauce and is complemented by aromatic fennel. Perfect served alongside a portion of cauliflower rice or with keto bread for dipping! This makes for a great batch cooking option - perfect for freezing for future meals.


  • beef (500g diced)
  • fresh thyme (5 sprigs)
  • beef stock (3 cups)
  • balsamic vinegar (2 tbsp)
  • celery stalks (2 medium roughly chopped)
  • fennel (1/2 cup roughly chopped)
  • garlic (1 clove finely sliced)
  • white onion (1 medium finely diced)
  • olive oil (1 tbsp)
  • tomato pur�e (1 tbsp)
  • tomatoes (1/3 chopped)


Add the olive oil to a large casserole dish over a medium heat. Add the beef and cook until browned all over. Remove from the pan with a slotted spoon and set aside.\n\nAdd the onion, garlic and celery to the pan. Sweat gently until tender.\n\nAdd the fennel and thyme and stir well to combine. Cook for a further minute or two until fragrant.\n\nAdd the tomato pur�e and balsamic vinegar and stir well to coat the vegetables.\n\nReturn the beef to the pan and stir well.\n\nAdd the chopped tomatoes and stock and bring to a gentle boil.\n\nReduce to a simmer, cover and cook gently for an hour.\n\nUncover and simmer for a further 10 minutes. Discard thyme stalks to serve.\n