Keto-friendly Curry Beef Stew

Curried Beef Stew - Roti
Ingredients:
3 TBSP butter for frying
3 TBSP chopped onion
1" knob fresh ginger minced
2 cloves garlic minced
½ cup celery chopped
½ cup celery root 1" cubes (8.7 net carbs ½ cup)
½ cup daikon 1" cubes (2.9 net carbs ½ cup)
1 TBSP olive oil for frying
1 pound beef bite size cubes
1 TBSP Carbalose flour
6 cups beef bone broth
1 TBSP Beef Better Than Bouillon
2 bay leaves
2 TBSP Caribbean style curry powder
2 TBSP fresh thyme chopped
1 TBSP fresh basil
1 scotch bonnet pepper seeded, minced
1 cup coconut milk
Xanthan gum for thickening agent
Directions:
Coat the beef chunks in Carbalose flour.
Heat the pressure cooker on a burner over medium heat.
Add oil and fry the beef chunks for a crust and set aside.
Add butter and saute the onion, garlic, ginger and celery.
Add in the beef broth, bouillon, curry, celery root, daikon thyme, basil and scotch bonnet if using.
Stir well, scraping the bottom.
Add in the beef chunks.
Cap the pressure cooker and cook for 25 minutes.
Do a natural release.
Stir in coconut milk.
Salt and pepper to taste.
Thicken as you like with xanthan gum.
Remove and discard the bay leaves.
Garnish:
1 TBSP parsley chopped
Notes:
Use whatever vegetables that fit into your personal macros.
A little xanthan gum goes a long way, so sneak up in the thickening stage. I use a spice bottle to shake it out.
I like to serve my curried Beef on caulimash.
For the second night, I thicken it up and serve it in a low carb tortilla for a Caribbean style beef roti.
Stewing beef works great but for a real treat, I like beef tenderloin cubes.