Raspberry Balsamic Beef with Cauliflower Rice

I’m always trying to find new keto dinner options for the family and with Valentine’s day coming up I was racking my brain for something extra special! Raspberry and balsamic is a great combination and when paired with stew beef in a Crockpot makes for a tender and flavorful meal that everyone will enjoy.

We served our beef over cauliflower rice with a side of asparagus but I expect that any vegetable sides would be delicious. I also made a Keto Creme Brulee for dessert! Yum!

Raspberry Balsamic Beef with Cauliflower Rice

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Ingredients

Beef

• 1 package of Stew beef (0g Net Carbs)
• 2 tbsp of butter (0g Net Carbs)
• 2 cups frozen raspberries (approx 13.4g Net Carbs)
• 1/4 cup swerve (0g new Carbs)
• 1/2 cup Beef Broth (0g Net Carbs)
• 2 tbsp Balsamic vinegar (5.4g Net Carbs)

Cauliflower Rice

• 1 head of fresh cauliflower, riced in a food processor OR 1 package frozen pre riced cauliflower (5g Net Carbs per cup) or (approx 12g Net Carbs per bag)
• 2 tbsp butter (0g Net Carbs)
• salt & pepper (0g Net Carbs)

Asparagus

• 1/2 pound fresh asparagus (approx 6g Net Carbs)
• a handful of fresh cherry tomatoes 0.3g Net carbs)
• olive oil (0g Net Carbs)
• 1 tbsp minced garlic (1g Net Carbs)
• flaked parmesan (approx 3.5g Net Carbs)
• 1 tsp balsamic vinegar per serving (0.9g Net Carbs per serving)

Net Carbs for Total Recipe assuming 4 servings (Including listed Sides, bagged Cauliflower) – 45.2g Net Carbs

Net Carbs Per Serving assuming 4 servings (Including listed Sides, bagged Cauliflower) – 8.6g Net Carbs (probably quite a bit less in reality since the meat does not absorb all of the sauce, but for ease of math this is what we are going with!)

Net Carbs For Total Recipe – Beef Only – 18.8

Net Carbs for Beef Only – Per Serving (assuming 4) – 4.7g Net Carbs (probably quite a bit less in reality since the meat does not absorb all of the sauce, but for ease of math this is what we are going with!)

Directions – Raspberry Balsamic Beef

1. In a medium frying pan melt 2 tbsp of butter over medium to high heat and quickly sear/brown your stew beef. Once browned set aside in Crockpot.
2. In a medium pot mix together 2 cups of frozen raspberries and 1/4 cup swerve confectioners. Mix and warm over medium heat until berries are thawed and broken down into a sauce.
3. Add 2 tbsp of balsamic vinegar to the raspberry mixture and stir until well combined.
4. Pour Raspberry mix into crockpot over the browned beef.
5. Add 1/2 cup of beef broth to crockpot.
6. Mix until beef is well covered and cook on low for 4 to 6 hours.
7. Strain and serve either alone or over cauliflower rice.

Directions for Optional Sides

1. When the beef mixture is close to being finished, prepared your riced cauliflower according to the bag’s directions then add butter and mix until melted OR rice fresh cauliflower using a food processor and cook in a saucepan with butter until tender.
2. Strain extra moisture from your cauliflower mixture.
3. Salt and pepper your cauliflower to taste then set aside in a covered bowl or warm location.
4. Slice your handful of cherry tomatoes into halves or quarters (depending on how much your family enjoys tomatoes)
5. Add olive oil, minced garlic, and sliced tomatoes to frying pan and heat until garlic is browned and tomatoes are soft.
6. In a small saucepan warm and reduce your balsamic vinegar.
7. Cut or snap off the tough ends of your asparagus stalks and add them to the pan.
8. Fry until asparagus is just fork tender (not mushy! you want to keep a bit of crunch)
9. Turn off heat and sprinkle with flaked parm, a drizzle of warmed balsamic and cover. Set aside to let the cheese melt while you prepare the rest of the plate then serve!