Beef Bourguignon

This page may contain affiliate links. Any commissions earned means I can continue providing you free recipes. You can see the full disclaimer here. https://wp.me/Par0A1-uK

Why Beef Bourguignon? Well firstly, I really like Julia Childs and Beef Bourguignon was a signature dish of hers. While my Beef Bourguignon is definitely not going to be as good as hers or as traditional, it’s a dish that is quite high in fat even without much tweaking, as well as being pretty low carb friendly.

It’s a great dish for winter or a cold, rainy day because it’s such a savoury and hearty meal and I love to serve ours over Cauliflower Mash. You can even choose to make this Beef Bourguignon in a slow cooker, pressure cooker or Instant Pot if you prefer to use them!

Want more winter warmers?

1. Beef Stroganoff
2. Butterflied Savoury Lamb Leg with Cauliflower Mash
3. Creamy Mustard Chicken with Cauliflower Mash
4. Crumbed Lamb Cutlets with Cauli Mash and Gravy
5. Steak Shepards Pie
6. Slow Cooker Chicken Cacciatore

Print Pin

No ratings yet

Beef Bourguignon

A simple and easy take on the classic French dish, high in healthy fats and perfect for a cold day.

Course Main Course

Cuisine French, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free

Keyword keto beef recipes, keto beef stew, keto instant pot, keto slow cooker recipes, low carb beef recipes, low carb beef stew, low carb instant pot, low carb nikki, low carb slow cooker recipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 844.7kcal

Ingredients

• 1 kg chuck or gravy beef, diced
• 200 g mushrooms, quartered
• 5 shallots/scallions, chopped
• 6 slices streaky bacon, diced
• 2 cubes garlic paste or 2 tsp minced garlic
• 3 tsp fresh thyme, chopped
• 2 bay leaves
• 2 tbsp coconut flour
• 100 g butter
• 4 tbsp olive oil
• 1 cup red wine
• 2 cups beef bone broth or can sub beef stock
• 1 quantity optional Cauliflower Mash, to serve

Instructions

• Coat diced beef with coconut flour, seasoned with salt and pepper. Heat half the butter and olive oil in a large pot and cook beef until sealed. Remove and set aside. Heat remaining butter and olive oil and add bacon, garlic and shallots. Sauté until shallots are soft then add back beef and mushrooms. Stir to combine.
• If using an Instant Pot you can do these first steps in there using the sauté function before adding your liquids. If you want to use a slow cooker or pressure cooker you’ll need to transfer your food from the pot over to the cooker at this point.
• Add your red wine, stir well then add beef bone broth. Bring to the boil, reduce heat and simmer for at least an hour until beef is tender and sauce is reduced and thickened. If using a pressure cooker do 1 hour, if using a slow cooker, cook on high for 4-6 hours or low for 6-8 hours. Eat as is or serve with cauliflower mash.

Notes

Net Carbs - 3.1g

Nutritional Info is for Beef Bourguignon only without Cauliflower Mash.

Nutrition

Calories: 844.7kcal | Carbohydrates: 4.5g | Protein: 43.6g | Fat: 68.5g | Fiber: 1.4g | Sugar: 1.3g