Middle Eastern Beef Stew

The recipe makes 4 servings


2 Tbsp (27g) extra virgin olive oil
1 lb (450g) beef stew meat
1 medium onion (110g), diced
2 cloves of garlic (6g), minced
1 medium carrot (61g), diced
2 medium zucchini or yellow squash (392g), diced
1 cup (242g) diced tomatoes
1 tsp paprika
1 tsp turmeric
1 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 cup (240ml) beef broth (more as needed)
1/2 cup (8g) chopped fresh cilantro
Salt and pepper to taste
1/4 cup (15g) chopped fresh parsley, mint, and dill

To serve:
Lemon wedges
Cooked keto-friendly rice (such as shirataki or cauliflower), optional



Heat olive oil in a large pot or Dutch oven over medium heat and add the beef; cook until browned on all sides. Remove from pot and set aside.

Add the diced onions and minced garlic to the pot and sauté until softened. Add the diced carrot and zucchini and cook for 2 to 3 minutes.

Stir in the diced tomatoes, paprika, turmeric, cumin, cinnamon, and allspice. Return the browned beef stew meat to the pot and add the beef broth and cilantro; season with salt and pepper to taste.

Bring to a simmer, reduce the heat to low, and cover the pot. Cook for about two hours or until the beef is tender, adding more beef broth, if desired.

Before serving, stir in the chopped parsley, mint, and dill. Serve with lemon wedges and, if desired, keto-friendly rice on the side.

You can add extra vegetables, such as bell pepper, zucchini, or cauliflower to make the stew more nutrient-dense and colorful.

Nutritional breakdown per serving (the recipe makes 4 servings)

300 Calories
37.g Protein
12.3g Fat
3.1g Fiber
11.1g Total Carbs
7.9g NET Carbs