Keto Beef Curry Stew
Serves 6 to 8.
By Dennis W. Viau; modified from a book recipe.
When I received a few recipes for keto–friendly foods, I did some research and picked up some books. One book in particular interested me because the recipes were designed to be cooked in an Instant Pot. You can use a standard stove top pressure cooker. Or, if cooking in a standard pot, cooking times can be increased to achieve desired results.
Ingredients:
2 to 2½ pounds (about 1kg) stew beef, cubed
2 to 3 cloves garlic, minced
1 teaspoon salt
2 tablespoons curry powder
½ cup (120ml) beef stock/broth
1 pound (450g) broccoli florets
3 medium zucchinis, stemmed and chopped
14 fluid ounces (415ml) full-fat coconut milk
Directions:
Place the beef, garlic, salt, curry powder, and stock in the instant pot. Stir well. Attach the lid and turn the release valve to the “Sealing” position. With the pot plugged in, press the “Pressure” button to select high-pressure cooking. Use the +/- buttons to adjust the cooking time to 45 minutes.
When the cooking time is complete, allow the Instant Pot to depressurize naturally while you prepare the vegetables.
Carefully release any remaining pressure from the pot using the release valve. Add the broccoli and zucchini pieces. Return the cover the pot, set the release valve to “Sealing” and use the Pressure function to cook the vegetables 5 minutes, or less time for crisper vegetables.
At the end of the cooking time press the “Cancel” button and carefully release the pressure by turning the release valve to “Venting.” When all the pressure is released (the silver pressure button is down), carefully open the lid. Add the coconut milk and stir. Taste for seasoning. If the liquid is too cold, use the “Saute” function on the pot to heat the liquid to desired serving temperature.
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