Italian · Dinner
Beef and Vegetable Broth (Keto)
Beef chuck simmered until tender in a rich broth with celery, fennel, cabbage, and onion, finished with olive oil and parmesan. Bay leaf and thyme provide depth, while the vegetable mix stays low-carb, skipping potatoes and pasta for a genuinely keto-friendly Italian-style broth.
$5
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
498Calories
33.2gProtein
34.6gFat
13.8gCarbs
4.9gSugar
4.1gFiber
862mgSodium
123mgChol
10.9gSat Fat
780mgPotassium
140mgCalcium
3.9mgIron
2.8mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Cut beef chuck into 1-inch cubes, pat dry with paper towel, and season lightly with salt and pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear beef for 4–5 minutes, turning occasionally, until browned on most sides.
3
Braise
Add onion, celery, fennel, garlic, bay leaf, and thyme; cook 4 minutes, then pour in beef stock, bring to a boil, reduce to low heat, and simmer covered for 60 minutes until beef is fork-tender.
4
Plate
Stir in cabbage and simmer uncovered for 8–10 minutes until tender, then ladle into a bowl, discard bay leaf, and top with parmesan and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef chuck
- 2 cup480ml beef stock
- 2/3 cup70g celery
- 2/3 cup80g fennel
- 1/2 cup60g cabbage
- 4 tbsp40g onion
- 4 cloves4 cloves garlic
- 22 bay leaf
- 1 tsp1 tsp thyme
- 2 tbsp28g olive oil
- 2 tbsp16g parmesan
- salt and black pepper to taste
- 2 tbsp8g parsley
