Melt the bacon fat in a heavy bottom pot with a tight fitting lid.
Add the beef cubes in a single layer.
Cook the beef cubes over medium-high heat until they are beginning to brown.
Add the onion and celery and stir, cook until the onion smells fragrant and is starting to release liquid.
Add the garlic and stir, scraping any brown bits stuck to the bottom of the pan.
Add 4 cups of water, red wine, bay leaf, salt and pepper and stir well.
Reduce the heat to medium-low, cover the pan, and simmer until the beef is almost completely tender, about an hour and a half.
Stir the pot occasionally and check to make sure there is still enough liquid to cover the beef. If the liquid falls below the beef, add water to cover it again.
When the beef is almost tender enough to separate with a fork, add the green pepper and radish.
Stir the stew, return to a simmer and cook covered until the vegetables are tender but not falling apart, about 30 minutes.
When the vegetables are tender, combine 1/4 cup water with the Keto Chow in a small bowl or measuring cup. Stir the Keto Chow into the water until no lumps remain.
Add the Keto Chow into the stew and mix until combined.
Simmer the stew for another three to five minutes, until it has thickened.
Taste the stew, and add salt or pepper to taste.