Mano de Piedra (Estofado de Nudillo de Res Keto)
Keto Beef Knuckle Stew with Vegetables
Yes, with a tweak: ensure no potatoes, yuca, or other starchy root vegetables are added to the stew. About 7g net carbs per serving, lower than 6 in 10 Nicaraguan dishes.
What it is
A traditional rich and tender slow-cooked beef knuckle stew, prepared with a savory broth, fresh tomatoes, onions, and bell peppers. Modified to be keto-friendly by omitting traditional high-carb root vegetables (yuca, potatoes) and starchy thickeners, served with non-starchy green vegetables.
Key ingredients
Beef knuckle, beef broth, fresh tomatoes, yellow onions, green bell peppers, garlic, fresh cilantro, bay leaves, cooking oil (e.g., lard or olive oil), salt, black pepper, side of steamed chayote or cabbage.
How to make it keto
Ensure no potatoes, yuca, or other starchy root vegetables are added to the stew. Request without rice, plantains, or tortillas on the side. Confirm no added sugars in the sauce.
Watch out for
Possible hidden sugars in tomato sauce, starchy thickeners, or inadvertently added high-carb vegetables in a restaurant setting. Always confirm preparation.
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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