Asado de Boda

Asado de Boda is a traditional Mexican wedding beef stew, reimagined for a keto diet. This rich and savory dish is slow-cooked to perfection, featuring tender meat and a medley of spices, perfect for a cozy dinner.

Ingredients

• Beef chuck roast - 400 grams
• Olive oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Onion - 1 medium, diced
• Red bell pepper - 1, diced
• Green bell pepper - 1, diced
• Tomato - 1 medium, diced
• Chipotle in adobo - 1 tablespoon, chopped
• Beef broth - 250 ml
• Ground cumin - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Bay leaf - 1
• Fresh cilantro - for garnish

Steps

1. Cut the beef chuck roast into bite-sized pieces and season with salt and black pepper.
2. In a large pot, heat olive oil over medium-high heat. Add the beef and sear until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside. In the same pot, add diced onion, red bell pepper, and green bell pepper. Sauté until softened, about 5 minutes.
4. Add minced garlic and cook for an additional minute until fragrant.
5. Stir in diced tomato, chipotle in adobo, ground cumin, dried oregano, and the bay leaf. Cook for another 2-3 minutes.
6. Return the beef to the pot and pour in the beef broth. Bring to a simmer, then reduce heat to low.
7. Cover and let cook for about 1.5 hours, stirring occasionally until the beef is tender.
8. Remove the bay leaf before serving, and garnish with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 100 mg
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 22 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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