Estofado de Lomo con Vegetales Andinos (Keto)
Tenderloin Stew with Andean Vegetables (Keto)
Yes, with a tweak: strictly omit potatoes, yuca, plantains, or rice. About 10g net carbs per serving.
What it is
A rich and comforting stew featuring succulent beef tenderloin (lomo) slow-cooked to perfection with a carefully selected array of non-starchy Andean vegetables, such as chayote and green beans, all simmered in a savory, aromatic broth. This keto-friendly version preserves the profound flavors of the traditional dish while strictly omitting high-carb components.
Key ingredients
Beef tenderloin (cut into chunks), beef broth, onion, garlic, bell peppers, tomatoes, chayote, green beans, minimal carrots, cilantro, cumin, annatto, olive oil, salt, pepper.
How to make it keto
Strictly omit potatoes, yuca, plantains, or rice. Confirm that only low-carb vegetables are used in significant quantities; a very small amount of carrots for flavor is acceptable. Ensure no hidden sugars in the broth or sofrito.
Watch out for
Inclusion of high-carb root vegetables like potatoes or yuca if not explicitly omitted; overuse of higher-carb vegetables such as carrots or peas; hidden sugars in tomato sauce or sofrito base.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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