Module 11 · The Week
Red-Wine Braised Beef with Celery Root & Garlicky Kale
Red-Wine Braised Beef with Celery Root & Garlicky Kale is a keto dinner with 10.1 g net carbs, 41 g protein and 39 g fat per serving (590 kcal). It serves 6 and takes 4 hours in total.
A slow braise makes organic beef chuck tender; a carefully measured celery-root mash and a generous serving of kale complete the make-ahead supper.
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Allergens in this Ketogeni recipe: cereals containing gluten, soybeans, milk, celery, sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 6 servings · Active time: 32 min · Total time: 4 h
| Per serving | Amount |
|---|---|
| Net carbohydrates | 10.1 g |
| Protein | 41 g |
| Fat | 39 g |
| Energy | 590 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 1400 g organic beef chuck, trimmed
- 100 g organic onion, diced
- 400 g organic celery root, peeled and cubed
- 300 g organic kale, stems removed
- 150 ml organic dry red wine
- 30 g organic unsweetened tomato paste
- 500 ml organic unsalted beef stock
- 20 g organic butter
- 20 ml organic olive oil
- 10 g organic garlic
- 1 piece organic bay leaf
- 1 pinch fine sea salt
- 1 pinch black pepper
Step-by-step method
- Heat oven to 160 C. Pat beef dry, season, and brown in batches in a heavy ovenproof pot.
- Add onion and garlic; soften. Stir in tomato paste, cook one minute, add wine and scrape up browned fond.
- Add stock and bay. Return beef, cover and braise gently until fork-tender.
- Boil celery root until very soft, drain well and mash with butter. Keep the portion measured.
- Skim excess fat from braising liquid. Wilt kale with a spoonful of liquid; serve beef with a modest mash portion and greens.
Chef’s tips
- Provisional nutrition: do not use these figures as a safe daily carb allowance until Claude verifies ingredient gram weights against exact Matvaretabellen/USDA records and checks product labels.
- Flag for Claude: highest estimated carb count in Module 11 because of celery root, wine, stock and tomato paste. Wine residual sugar and stock labels need checking; weigh the mash portion.
- Nutrition values are planning estimates, not verified laboratory values. Check exact weights and product labels before using them in a strict daily carbohydrate count.
Variations
- Use half the wine and replace it with water; recalculate from the exact wine label.
Storage
Braise up to three days ahead and chill in its liquid. Store mash and kale separately; reheat once until steaming.
Questions and answers
How many net carbs are in Red-Wine Braised Beef with Celery Root & Garlicky Kale?
One serving has 10.1 g net carbohydrates, 41 g protein and 39 g fat (590 kcal). The recipe makes 6 servings. These figures are estimates; your own ingredients may differ.
Can I make Red-Wine Braised Beef with Celery Root & Garlicky Kale ahead, store or freeze it?
Braise up to three days ahead and chill in its liquid. Store mash and kale separately; reheat once until steaming.
Which allergens are in Red-Wine Braised Beef with Celery Root & Garlicky Kale?
It contains cereals containing gluten, soy, milk, celery and sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Can I vary Red-Wine Braised Beef with Celery Root & Garlicky Kale?
Yes. Use half the wine and replace it with water; recalculate from the exact wine label.