Low-carb beef goulash

A slow-cooked winter-warmer deluxe.
 
recipes, lchf, banting
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Recipe from: 17 June 2015
Preparation time: 25 min
Cooking time: 5 min
 
 

Ingredients

 
  • 8 – 10 knuckles of Beef oxtail, shin or any stewing beef with the bones still in
  • 2
    green peppers
  • 2
    carrots
  • 2
    onions
  • 3
    cloves of garlic
  • 3
    Peppadews
  • 1
    red pepper
  • 1
    yellow pepper
  • 1
    cup
    chopped butternut
  • 1
    cup
    chopped mushrooms
  • 1
    rib celery
  • 1
    tin (70g) tomato paste
  • 1
    cup
    beef stock
  • 1/2
    cup
    red wine
  • 1
    Tbs
    Worcestershire sauce
  • 1
    Tbs
    paprika
  • 1
    tsp
    mustard powder
  • 1
    bay leaf
  • 1
    tsp
    thyme
  • 1
    tsp
    rosemary
  • tsp
    Greek yoghurt and chopped fresh parsley for serving
 
 

Method

 
In a large, heavy-based frying pan, heat some olive oil and butter and start browning the beef. Try and get a lot of colour on them so they caramelize nicely. I leave them on a medium heat for some time before turning them. Once they’re sealed on both sides, season generously with salt and pepper.


Chop up all your veg into bite-sized pieces.

Once the meat is nicely browned, put it in a slow cooker.

Sprinkle paprika, mustard powder, Peppadews, garlic, bay leaf and herbs over the meat. On top of the herbs and spices, toss in the veggies.

In a large jug, combine the stock, red wine, Worcestershire sauce and tomato paste and pour over everything.

Using a large spoon, scoop everything around to combine, ending off by tucking the meat back in under everything.

Set the slow cooker to high and place the pot back inside the metal casing. Cook for an hour on high and then turn it down to low and leave it for 6 hours. Alternatively, leave it on low from the start and just cook it for an extra hour. Aim for between 5 and 7 hours in total either way.

This is a dish that improves with time, so you can make it a day in advance. It also freezes well.

Serve with a generous dollop of Greek yoghurt and a sprinkling of chopped fresh parsley.

Serves 4 – 6.

Recipe reprinted with permission of Jax of The Bushveld. To see more recipes, please click here.
 
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Read more on: lchf  |  banting  |  recipes
 

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