Keto Beef and Fennel Casserole
This keto beef and fennel casserole has a rich tomato and balsamic sauce and is complemented by aromatic fennel. Perfect served alongside a portion of cauliflower rice or with keto bread for dipping! This makes for a great batch cooking option - perfect for freezing for future meals.
Prep Time 4 minutes mins Cook Time 1 hour hr 25 minutes mins Total Time 1 hour hr 29 minutes mins
Course Main Course Cuisine American
Servings 2 people Calories 392 kcal
500 g beef diced 5 sprigs fresh thyme 720 ml beef stock 2 tbsp balsamic vinegar 2 medium celery sticks roughly chopped ½ fennel roughly chopped 1 clove garlic finely sliced 1 medium white onion finely diced 1 tbsp extra virgin olive oil 1 tbsp tomato puree 1 tomato chopped
Add the olive oil to a large casserole dish over a medium heat. Add the beef and cook until browned all over. Remove from the pan with a slotted spoon and set aside. Add the onion, garlic and celery to the pan. Sweat gently until tender. Add the fennel and thyme and stir well to combine. Cook for a further minute or two until fragrant. Add the tomato purée and balsamic vinegar and stir well to coat the vegetables. Return the beef to the pan and stir well. Add the chopped tomatoes and stock and bring to a gentle boil. Reduce to a simmer, cover and cook gently for an hour. Uncover and simmer for a further 10 minutes. Discard thyme stalks to serve.
Calories: 392 kcal Carbohydrates: 8 g Protein: 37 g Fat: 23 g Fiber: 2 g
Keyword beef, beef casserole, Casserole, Fennel, keto, low carb