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3.19 from 11 votes
This keto beef and fennel casserole has a rich tomato and balsamic sauce and is complemented by aromatic fennel. Perfect served alongside a portion of cauliflower rice or with keto bread for dipping!
This makes for a great batch cooking option – perfect for freezing for future meals.
Prep Time4 mins
Cook Time1 hr 25 mins
Total Time1 hr 29 mins
Course: Main Course
Cuisine: American
Keyword: beef, beef casserole, Casserole, Fennel, keto, low carb
Servings: 2 people
Calories: 392kcal


  • 500 g beef diced
  • 5 sprigs fresh thyme
  • 720 ml beef stock
  • 2 tbsp balsamic vinegar
  • 2 medium celery sticks roughly chopped
  • ½ fennel roughly chopped
  • 1 clove garlic finely sliced
  • 1 medium white onion finely diced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp tomato puree
  • 1 tomato chopped


  • Add the olive oil to a large casserole dish over a medium heat. Add the beef and cook until browned all over. Remove from the pan with a slotted spoon and set aside.
  • Add the onion, garlic and celery to the pan. Sweat gently until tender.
  • Add the fennel and thyme and stir well to combine. Cook for a further minute or two until fragrant.
  • Add the tomato purée and balsamic vinegar and stir well to coat the vegetables.
  • Return the beef to the pan and stir well.
  • Add the chopped tomatoes and stock and bring to a gentle boil.
  • Reduce to a simmer, cover and cook gently for an hour.
  • Uncover and simmer for a further 10 minutes. Discard thyme stalks to serve.


Calories: 392kcal | Carbohydrates: 8g | Protein: 37g | Fat: 23g | Fiber: 2g

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