Slow-cooked keto beef and radish stew

Pat the cut beef shoulder thoroughly dry with a paper towel and season it generously with sea salt and ground black pepper.

In a large pot or cast-iron pan, heat olive oil over high heat. Sear the beef pieces in two batches, about 3 to 4 minutes per batch, until the meat is nicely browned on all sides and develops a golden-brown crust. Remove the seared meat to a plate and cover it.

Reduce the heat to medium. Add the chopped onion, garlic, celery, and carrot to the same pot. Sauté for 5 minutes, stirring occasionally, gently scraping the flavorful browned bits from the bottom of the pot with a wooden spoon.

Add the mushrooms and halved radishes and sauté for another 3 minutes. During long cooking, red radishes completely lose their characteristic sharpness, soften, and serve as an excellent substitute for potatoes.

Stir the tomato paste into the pot and sauté for 1 minute to let it caramelize slightly, then pour in the red wine. Let the liquid simmer for 2 to 3 minutes so the alcohol evaporates and the flavors concentrate.

Return the seared beef along with its juices to the pot. Pour in the hot beef stock and add the bay leaf, fresh thyme, and rosemary to the pot.

Once the stew comes to a boil, reduce the heat to low, cover the pot with a lid, and simmer slowly for 90 to 100 minutes, or until the beef becomes extremely tender and almost melts in your mouth.