Tuscan Beef in Wine Sauce
Course: Main DishesCuisine: ItalianDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
1
hour30
minutesCalories
716
kcalTotal Carbs
6
gramsNet carbs
5
gramsFat
55
gramsProtein
39
gramsThis is a recipe I modified based on one for Tuscan Beef and Black Pepper Stew from Milk Street Magazine. No one will know that this meal is keto with all the flavor it packs. Served over mashed/pureed cauliflower, this meal will leave you thoroughly satisfied.
Ingredients
2 TB extra virgin olive oil
1 medium yellow onion, halved and sliced thinly (150g)
8 cloves garlic, peeled and smashed
1.5 cups Chianti or Cabernet Sauvignon (355 mL)
2 TB tomato paste
2 sprigs rosemary (for cooking)
3 bay leaves
1/2 TB kosher salt
4 tsp coarsely ground black pepper, divided *see note
3 lbs country style beef ribs, trimmed of excess fat and cut into 1.5″ cubes
1 tsp minced rosemary (for finishing)
1/2 tsp xanthan gum *see note
Directions
- Set your Instant Pot or multi-cooker to “High Saute” and heat the oil until shimmering. Add the garlic and onion and cook, stirring occasionally until lightly browned. This should take 7 to 10 minutes.
- Add the wine and scrape up any crusty bits and continue to cook until reduced by 2/3rds. This will take about 15 minutes.
- Add the tomato paste, rosemary sprigs, bay leaves, the salt, and half of the black pepper (2 tsp). Add the beef and stir until it is well coated, then distribute into an even a layer as possible.
- Press “Cancel”, ensure that your Instant Pot is sealed, then pressure cook on High for 25 minutes. When the pressure cooking is complete, allow for a 15 minute natural release. If necessary, vent any remaining steam after 15 minutes.
- Using a slotted spoon remove the beef to a bowl. Discard the rosemary sprigs and bay leaves. Using an immersion blender, blend 1/2 tsp xanthan gum into the sauce until smooth and silky.
- Return the beef to the Instant Pot and cook for another 5-7 minutes on Medium Saute. Prior to serving, stir in the remaining 2 tsp of pepper and the minced rosemary.
- Serve over my silky smooth mashed cauliflower.
Recipe Video
Notes
- For the best taste, coarsely grind peppercorns in a spice grinder. This really amps up the flavor.
- If you don’t mind an extra 2 carbs and don’t object to slightly dirty keto, instead of the xanthan gum, you can make a slurry of 1 TB of corn starch and 1 TB water and use that to thicken your sauce.
Big complaint about this and other recipes…. when I go to print the recipe, it does not include a picture of the dish. This means I have to copy, paste, and format every recipe so that I can see what it looks like on my printed copy.
You’re not alone on this, Steve. It happens to all the recipes that use this particular publisher.
And then I have other people complain that when there’s a picture, it prints on too many pages. I can’t win…
We tried this last week and it was very easy to make and VERY delicious.
Is there anything you’d recommend to substitute for the tomato paste? I’m extremely allergic to the dratted fruit.
It’s there to thickens slightly and add a little umami flavor. There aren’t really any great keto substitutions. Maybe some pureed portabella mushroom or just leave it out.
Made this recipe last night. I used beef stew meat from COSTCO and it came out great. It was easy to make and very flavorful. We are having leftovers tonight. I am sure the flavors will be even better now that it has set overnight. This recipe is company coming for dinner worthy!
I made your recipe recently! Easy, quick and yummy. Can you share more recipes like this using other meats…and wines!?
For people wanting to save this recipe with picture, I highly recommend cheftap (the only paid app I have have). It imports the recipe, plus you can scale the recipe either up or down as needed.
You can create your own tags (eg Italian and beef) and tag it with both tags. It. Is easy to work with, has lots of other features. You can try it for free (100 recipes). I personally use Brave to import all my recipes, so no need to print it. This recipe has my mouth watering already. Not sure if I’m allowed to post this.
I commented on this recipe on YouTube, but also wanted to comment here. It was outstanding! I have been cooking for over 50 years (had an Italian grandmother who taught me hands-on from about 6 years of age). I love your recipes! I have been on LowCarb/HighFat for over a year (lost 80 pounds). However, I get SO tired of the amateur “cooks” and “bakers” who throw a bunch of ingredients together and label them as “the best tasting”, when the recipes either flop, or are mediocre.
I make it a mission to take traditional “gourmet” recipes and experiment over and over until I have a Keto version that is as close to possible to the original in flavor, texture and appearance.
Thank you for taking the time to perfect these recipes so that they are appetizing and therefore contribute to success for people attempting this lifestyle!
As a request, (I know it’s considered “dirty” keto, it would be great if you considered experimenting with carbalose flour (NOT Carbquick™). I’ve almost perfected a pasta recipe 🙂
Delicious!! Love your website and videos-
To R.Jones, why do you need a photo? You should watch along on YouTube!
Just made this. Oh my goodness it is wonderful. I did use my slow cooker as I don’t have an instant. Did all the first steps and then used the slow cooker. Mine has a stove top feature so all in one pot.
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