Spring Keto Stew with Venison

Is it springtime yet? I heard the equinox was March 20th so I think our Spring Keto Stew with Venison qualifies, although our friends on the east coast shoveling snow may argue otherwise. Either way, this Perfect Keto favorite will keep you feeling cozy and also ready to dominate. Sourcing quality beef or venison and including bone broth make it absolutely jam-packed with collagen and essential nutrients that will make your joints, connective tissues, and digestive tract feel amazing. 

You can use stewing beef if you can’t find venison, but if you’re in an area where they are overpopulated, it’s an incredibly sustainable and healthy meat option. Check out the macros here and notice it’s pretty high in protein. If you can, source the best and fattiest cuts of meat you can for this dish and don’t over do your protein intake if you want to maintain ketosis. High quality beef and venison is a tremendous way to get a concentrated source of omega 3 fatty acids, which are anti-inflammatory. Your best bet for bone broth is Kettle and Fire.

What’s the difference between stew and soup anyways? A stew is made from solid ingredients that have been cooked in a liquid (water, broth, wine, beer) and then served in the resulting gravy. A soup has a far higher liquid to meat and veggie ratio. Chowders are when flour is included… so you might have to look elsewhere for those 🙂

This is also a great slow cooker way to make on a Sunday and knock out your meals for the week. Don’t skimp on the olive oil in this baby! 

Spring Keto Stew with Venison

Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins
Serves 4     adjust servings

Ingredients

  • 1lb stew meat, venison
  • 2 tbsp. olive oil or butter
  • 1 bulb elephant garlic
  • 1 cup shredded purple cabbage
  • 1 cup sliced celery
  • 1 tsp salt, 1 tsp pepper
  • 4 cups bone broth
  • 2 cups chopped thin asparagus
  • 2 bay leaves

Instructions

Peel the elephant garlic and slice into 1/8 inch thin slices.

Slice the cabbage and the celery.

In a large skillet heat the olive oil or butter.

Add in the garlic, celery, bay leaves and cabbage. Sauté until tender, about 6 minutes.

Add in the venison, salt and pepper. Stir until the meat is browned.

Transfer everything to a slow cooker.

Add in the bone broth and set to cook on low for 6 hours.

When done, add in the chopped up asparagus and stir well.

Serve with a healthy olive oil drizzle and lime!

by

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 310 Calories from fat
% Daily Value
Total Fat 1625%
Carbohydrate 83%
Protein 32

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

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

 

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