Keto Beef Stew and Chessy Biscuit Crust

The Recipe: Keto Beef Stew and Cheesy Biscuit Crust

The Bottom Line: This was a bit of a production, but I think it was worth it. There a few things I think I would do better next time which hopefully will make it even better. It was filling and full of comfort food vibes.

The Nitty Gritty: The first thing I would change would be to get a better sear on the beef. I think I might need to use a cast iron skillet or other larger pan heated to a high temperature. Searing them in a pot big enough to simmer the stew just didn’t do enough, even doing it in batches.

I was generous with the amounts of radish, celery, and onion and I would do that again. But I think I will change the 2.5 cups of water to 2.5 cups of beef broth to add a little more flavor as well as adding a bit more thyme and salt. I might also make that thyme fresh as its already called for in the biscuits.

The biscuit batter came together nicely. Here I want to try reducing the amount of sweetener (or possibly eliminate it) and increase the amount of fresh thyme. I think an extra pinch of salt wouldn’t go amiss either.

There was so much stew that I ended up using a 9×13″ glass baking dish in the oven, and I dropped the dough onto it in 8 dollops as the recipe called for. I baked them for 25 minutes and next time I’d up that time a little. I was concerned about burning the tops, but I think they didn’t get quite done enough underneath. Another option might be to make them less biscuits and more crust as the name of the recipe implies.

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