Guinness Beef Stew with Turnips

I love beef stew. We had a cold, rainy day this past Saturday and I mentioned making some, which Sean immediately agreed to. The only problem is the potatoes…. how can you have beef stew without potatoes?!? Blasphemy…

Thankfully, I’ve been playing around with some mashed turnip recipes to bring to Thanksgiving, so I had turnips on the brain. And even better- Stop and Shop has them cut and peeled! WAAAY Better then having to use a hammer on a knife to get those puppies prepped.

So with 1/3rd the calories AND carbs of potatoes, I give you: Guinness Beef Stew with Turnips!

Guiness Stew with Turnip


Ingredients

  • 2 tbsp Oil I use Avocado Oil
  • 1.5 lb Stewing Beef
  • 0.5 lb Turnip Peeled and Cubed
  • 3 Carrots, large Peeled and Cut
  • 1 Onion, large Peeled and Diced
  • 16 oz Guinness, Original
  • 1 cup Beef Stock
  • 14.5 oz Tomato Sauce
  • 2 tbsp Thyme
  • 2 tbsp Rosemary
  • 1 tbsp Italian Seasoning
  • Salt, to taste
  • Pepper to Taste

Instructions

  1. Add oil to a large pot of medium heat until it shimmers and moves easily when tilted.

  2. Add stewing beef to the pot, moving pieces around until the outside is browned, 5-10 min based on chunk size (do not fully cook it at this point).


  3. Add the chopped vegetables in, the liquids, and seasoning. Mix and make sure the meat and veggies are almost entirely submerged. Add more beef stock and/or beer if needed.



  4. Bring the pot to a light boil - 1-2 bubbles should appear a second. It will have the rhythm of a low chuckle.


  5. If the consistency of the liquid is like a thick soup, boil for 2 hours covered with a lid, 1 hour uncovered. 

    If consistency is thin, boil with a lid for 1 hour lidded, 2 hours without the lid.


  6. When turnips reach the consistency of cooked potato (easily pierced by a fork, slides off easily), you're done! Let it cool and dig in!

Nutrition Facts
Serving Size 1.25 cup
Servings Per Container 6

Amount Per Serving
Calories 242 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 250mg 10%
Total Carbohydrate 24g 8%
Dietary Fiber 4g 16%
Sugars 12g
Protein 8g 16%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Troubleshooting:

My beef was tough to chew.
You really have to slow cook the beef after a quick sear to get it tender. The longer and lower the heat while you cook it, the more the collagen that’s tough and chewy will break down. If you have the time and equipment, slow cooking this recipe after searing the beef results in the meat falling apart from tenderness. I prefer not to as it’s harder to ensure the right liquid consistency.

My sauce is too thin!
Here, you can either cook the stew longer without a lid at a slightly higher heat, or add a tablespoon of arrowroot as a thickener until you reach the consistency you want.

Keto Gluten-Free Cinnamon Rolls (with frosting!)

Since limiting carbs, Sean has used like…90% of his cheat meals on pizza. Obviously, any way to make a decent low carb pizza became a mission of mine. We tried cauliflower bases, flax based with almond flour, etc etc… but the one thing he’ll actually ASK me to make, is Fathead dough pizza. While researching this dough (and finding it works SUPER well as a cheesy base for pizza) I saw a few sweet version of the recipe.

Not going to lie, using cheese in a sweet dough seemed…off. The mozzarella works great to create the stretchy strands you’d usually get from gluten in a flour based recipe but… cheese?! With sugar(free substitutes)?! Bleh, right??

And there’s no way I was going to attempt this kind of recipe before a wonderful coworker and friend, Tara, made the best low-carb cake (and overall cake) I’ve ever had using erythritol in her cream cheese frosting. I’d never tried it as a sugar substitute, and holy crap it tasted great- no aftertaste I could tell! Probably due to the fat content of the cream cheese. I used my sugar free maple syrup as well to help the ‘sweet breakfast’ taste, and it worked really well!

Fathead Dough

  • 3.5 cups Mozzarella cheese, shredded
  • 4 tbsp cream cheese
  • 1.5 cups almond flour
  • 2 eggs
  • 0.5 cup erythritol (aka Swerve)
  • 1 tsp baking soda
  • 2 tsp vanilla extract

    Filling

  • 0.5 cup butter (melted) +2 tbsp
  • 0.5 cup erythritol
  • 2 tsp cinnamon

Frosting

  • 4 tbsp cream cheese (softened)
  • 0.25 cup sugar-free maple syrup (or 0.5 cup erythritol)
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

    Directions:
  1. Set oven to 350 degrees C and grease a baking pan with butter.
  2. First, melt the mozzarella and cream cheese in a microwave in 2min increments until mozzarella strands blend together.
  3. Mix these two in a stand mixer or with a baking spatula, and add in almond flour.
  4. Mix eggs and liquid ingredients in small bowl, then add to the mozzarella mix- make sure to mix thoroughly!
  5. Put parchment paper on a baking sheet, then add dough to the middle. Place another parchment paper on top and roll out the dough to a flat rectangular shape (~0.5in thick or as thin as possible).
  6. Remove top parchment paper, and cut dough into 1.5in wide ribbons.
  7. Melt 0.5 cup butter, add erythritol and cinnamon, mix and brush onto the ribbons.
  8. Roll up the ribbons into circular shape and place onto the greased baking pan. Place them ~0.5in apart so they have some room to spread, but not too much.
  9. Add 2 tbsp butter to the filling container, microwave 30 seconds, and brush butter/sugar/cinnamon on the top of the rolls.
  10. Bake for 20-25 min until tops turn golden brown.
  11. Remove rolls from the oven, let cool for 15 min.
  12. While waiting for rolls to cool, melt the cream cheese in a microwave for 30-60 seconds, then add the other ingredients and mix.
  13. When rolls have cooled, drizzle frosting on top and enjoy!

    Troubleshooting:
    My rolls are flat as pancakes!

The dough is not very solid as it bakes, but if you want taller cinnamon rolls, you can add an extra 0.5 cup of almond flour. However, the dough is more likely to break as you roll it, which can be fixed by using warm butter and your fingers to smooth the pieces back together.

The dough keep breaking as I roll it!

Like I said above, this can be fixed by using warm butter and your fingers to smooth the pieces back together. The dough will be sticky and tacky, which can be mitigated by putting it in the fridge for at least 30 min.

My frosting is too thick/too runny!

If the frosting is too thick, add 1 tablespoon of heavy cream, mix and assess again. Repeat until you reach the desired consistency. If it’s too runny, add another tablespoon of cream cheese, microwave for 20-30 seconds to warm it up, mix and assess. Also, don’t add the frosting until the rolls cool or it will be more runny! (Which I maybe did just before I took this pic, hence the half frosted rolls – whoops, live and learn!)