Ragu Beef Stew with Mushrooms

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I’ve been doing this for OMAD recently, as a way to ease myself into next week’s low carb meal plan, which is a plan to ease us into full blown keto. 

So far, it’s been doing a good job. I’m so afraid of keto flu after the last one, that I’m too scared to do a full blown water fast again just yet. 

Kyle gets 2 lbs of beef, and I get 1 pound of beef. Everything else was halfsies. Based on that, this serves 8. 

*Macros: 359 calories for Kyle 23g carbs/26g protein/17g fat. 298 calories for An 23g carbs/18g protein/14g fat

Ingredients:

  • 3 lbs ground beef
  • 3 onions 
  • 1 lb white mushrooms 
  • 2 stalks celery
  • 4 cans carrots 
  • 4 cans corn 
  • 4 cans green beans
  • 5 cans V8 juice
  • 6 bottles of water (16.9 oz each)
  • 2 tsp salt (or to taste)
  • 2 tsp black pepper 
  • 1 bunch fresh parsley 
  • 9 yellow potatoes 
  • Garnish: cheddar cheese (1 pound)

Directions: 

  1. Using three 13x9 inch casserole dishes, place 1 lb of hamburger, and 1 onion (peeled, trimmed, and cut into quarters) into each. 
  2. Top each casserole evenly with V8 and 5 bottles of water. 
  3. Cover and bake for 3 hours at 325 degrees Fahrenheit. 
  4. Allow to cool, then store the hamburger, onions and broth separately (if necessary), in the refrigerator. 
  5. The next night (in my case), peel and chop the potatoes, and place them in a large bowl. 
  6. Rinse all of the mushrooms, one by one, under the tap, while popping each stem off and adding it to the potato bowl. 
  7. Use a cutting board, and a serrated knife, and slice the mushroom caps into 3 to 5 slices each, depending on size, and toss them in with the potatoes. 
  8. Cut the root end off the celery, and rinse each rib under the tap, scrubbing if necessary to remove the dirt. 
  9. Trim the tops off the celery, and slice the rest of the ribs into 1/2 inch pieces cross-wise. 
  10. Toss them in with the mushrooms and potatoes. 
  11. Rinse the parsley, trim the bottom inch off of the stems, and toss it in with the rest of the vegetables. 
  12. Use two 13x9 inch casserole dishes, and divide all of the vegetables among both dishes evenly. 
  13. Top with 1/2 bottled water each, as well as 1 tsp salt, and 1 tsp pepper over each. 
  14. Cover and bake for 2 hours. 
  15. Fish out the parsley and discard. 
  16. Allow to cool, then transfer to a 4 quart casserole dish with lid. I went ahead and poured yesterday’s broth over it, but only because I didn’t like the bowl I stored it in the previous day. All of the broth wouldn’t fit, so I poured the rest of it over the hamburger. 

When ready to serve: 

  1. spoon 1/4 can each of canned carrots, corn and green beans, per person, into a bowl. 
  2. Top with 1/4 cup of potato/mushroom mixture, 4 tbsp beef for An, or 1/4 cup beef for Kyle. 
  3. Ladle broth as room permits (about 1 cup). 
  4. Microwave for 1 minute. Stir. 
  5. Top with 2 tbsp grated cheddar cheese. 
  6. Microwave again for 1.5 minutes. 








*Macros obtained using Carb Manager 

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