Keto Beef Hotpot with Swede and Butternut Squash: easy, delicious and a great winter warmer. Just 12.5g carbs.
This may sound like a lot of carbohydrates for a ketogenic dinner. But it’s a satisfying, rich, all-in-one meal and about 1/2 of a keto daily carb allowance (20-30g carbs daily is the norm). If you want less carbs, just reduce the amount of swede (rutabaga) and/or butternut squash. Or you can omit the peas (-1.25g carbs per serving).
My Keto Beef Hotpot with Swede and Butternut Squash makes my ketohusband (aka munch monster) salivate as soon as he smells the wonderful aroma coming from the kitchen. He absolutely adores my one-pot dinners. By that I mean something that doesn’t require a side dish or any add-ons. Everything is there, ready to scoop into a plate: gorgeous aroma, succulent meat, juicy vegetables, a sauce that’s too delicious to describe, and a whole lot of healthiness. Easy and delicious. Always a winning combination.
Keto Beef Hotpot with Swede and Butternut Squash would be one of my favourites too, if it weren’t for a job I hate: peeling and chopping the veggies. Because these are not normal veggies. Nope. They are two of the hardest-skinned veggies you can eat. Swede in particular is just so rock hard it gives me an arm-ache. But butternut squash and swede complement each other so well in this hotpot, that it wouldn’t work without them. Furthermore, both of these veggies are incredibly nutritious.
Swede (rutabaga) is full of antioxidants, potassium and vitamins (especially vitamin C). Butternut squash is also high in vitamins (huge amount of vitamin A), minerals and antioxidants aplenty. Peas add – amongst other micronutrients – vitamin B1, vitamin C, vitamin K, manganese, copper, phosphorus and folate to the hotpot.
How to tackle swede (rutabaga) without losing a finger.
If you find the prospect of peeling swede daunting, you might want to try the following method.
Don’t bother with a potato peeler. It won’t work. Grab a large, heavy duty knife (preferably sharp). Place the swede over a chopping board. Cut top and root end by slicing sharply and firmly in one go. Then, using the same knife, cut out the peel by working your knife from half way down the swede, towards the chopping board, in a curved manner. Keep going round then turn the swede upside down and do the top half. Next, don’t even attempt to cut across it. Way too hard. Instead, cut 1cm slices at the narrower circumference, with a sawing motion. If you try and do chop cuts, chances are the knife will lodge into the darn thing and you’ll have a hard time dislodging it. Keep turning the swede around to slice the narrowest part, until all of it is sliced.
Finally cut each slice across to make fries-like rectangles, and then across to make cubes about 2cm square.
How to make Keto Beef Hotpot with Swede and Butternut Squash.
Choose a cut of beef that contains plenty of fat filaments. Shoulder, shin or neck are excellent. Braising or stewing beef will do just fine, as long as it’s not too lean. Opt for boneless cuts – either whole or already diced. You don’t want bones here, and certainly no marrow, either: they would make the hotpot too greasy and not pleasant to eat.
The swede should weigh about 800g before peeling (500g clean, peeled weight). A 900g butternut squash will give you 500g net weight after peeling and de-seeding it.
First, melt the ghee in a large, heavy-base pot, add the cubed beef and brown it all over. Second, add all ingredients except veggies and let simmer for 45 minutes. Third, add swede and butternut squash and continue to simmer for another 30 minutes. Next, add the peas and let the hotpot simmer for 15 more minutes. Last, uncover and cook without lid on, for 10-20 minutes, to let the liquid dry up. Finally, serve and enjoy!
This Keto Beef Hotpot with Swede and Butternut Squash recipe will yield 6 servings. Unused hotpot can be stored in the freezer to be enjoyed later on. It will taste just as good re-heated.
Hope you like it as much as I do!
- Yield: 6
- Serving: 1
- Calories: 408
- Fat: 22g
- Net Carbs: 12.5g
- Protein: 39g
- 1kg boneless stewing beef (cubed)
- 900g butternut squash (500g net weight)
- 800g swede (500g net weight)
- 100g frozen garden peas
- 1 small shallot (minced)
- 1 garlic clove (minced)
- 45g (3 tbsp) ghee or butter
- 2 tsp coarse Himalayan pink salt
- 1 tsp organic broth granules
- 150g tomato passata (sieved tomatoes)
- 30g tomato purée double concentrate
- 2 tsp herbes de provance
- a sprinkle of chilli powder
- 1 tsp paprika
- a sprinkle of cayenne pepper
- ½ tsp ground cinnamon
- ½ tsp nutmeg
- using a large heavy-base pot, melt ghee or butter over high heat.
- add beef and brown on all sides.
- add all ingredients except veggies, plus enough water to just about cover the meat.
- stir, cover with lid and turn heat down to minimum.
- simmer for 45 minutes.
- top and tail butternut squash, then peel, core and cut into cubes about 3cm square.
- peel swede (see post above for my method) and cut into cubes about 2cm square.
- add cubed veggies to meat, plus 400ml water.
- stir, bring back to the boil, then reduce heat to minimum and let simmer for another 30 minutes.
- add frozen peas, stir and simmer for a further 15 mins.
- remove lid, stir, taste and adjust seasoning if required.
- continue to cook, uncovered, for another 10-20 mins - the butternut squash should have turned to mash, making the cooking juice thick but not dry.
- rest for 5 minutes and serve.
Freeze unused portions and enjoy it later.
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