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Keto Pork Stew with Radishes as Potatoes

Savor the heartiness of a traditional pork stew without the carbs, by substituting potatoes with radishes in this comfort food classic.
Course Dinner
Cuisine American
Keyword Hearty Keto Meal, Keto Dinner, Keto Pork Stew, Low Carb Pork Stew, Radishes as Potatoes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Calories 350kcal

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons

Ingredients

  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, diced about 2 cups/300 grams
  • 4 cloves garlic, minced
  • 1 pound radishes, trimmed and quartered
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons apple cider vinegar
  • ¼ cup heavy cream
  • Fresh parsley, chopped for garnish

Instructions

  • Season the pork shoulder cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork in batches, searing until browned on all sides. Remove the pork from the pot and set aside.
  • In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  • Return the pork to the pot along with the quartered radishes. Stir to combine.
  • Pour in the beef broth and add the dried thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 1 hour and 15 minutes.
  • After the stew has simmered, remove the bay leaf and add the apple cider vinegar and heavy cream. Stir well and allow to cook for another 15 minutes, or until the radishes are tender.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Garnish with fresh parsley before serving.

Notes

The radishes in this stew mimic the texture and mouthfeel of potatoes while keeping the dish low carb.
For a thicker stew, you can remove a cup of the cooked radishes, mash them, and stir them back into the stew.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for later enjoyment.

Nutrition

Calories: 350kcal | Carbohydrates: 5g | Protein: 28g | Fat: 22g | Fiber: 2g | Net Carbs: 3g