Tuscan Beef in Wine Sauce

Tuscan Beef in Wine Sauce

4 from 3 votes
Recipe by Steve @ SeriousKeto Course: Main DishesCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 

30

minutes
Calories

716

kcal
Total Carbs

6

grams
Net carbs

5

grams
Fat

55

grams
Protein

39

grams

This 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, the distribute into as 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.

Products used in this recipe:

8 Comments

  1. 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.

    • Steve @ SeriousKeto

      And then I have other people complain that when there’s a picture, it prints on too many pages. I can’t win…

  2. James Sanford

    We tried this last week and it was very easy to make and VERY delicious.

  3. Krysti Eskridge

    Is there anything you’d recommend to substitute for the tomato paste? I’m extremely allergic to the dratted fruit.

    • Steve @ SeriousKeto

      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.

  4. 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!

  5. Donna Gilmore

    I made your recipe recently! Easy, quick and yummy. Can you share more recipes like this using other meats…and wines!?

  6. 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.

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