Keto Beef Bourguignon
A delicious beef stew cooked with red wine.
A delicious beef stew cooked with red wine.
- salt & pepper to taste
- 1 cup red wine
- 10 grams garlic
- 1/4 tsp cayenne pepper
- 300 ml water
- 1 kg beef (chuck or any slow cooking cut) (i used bris
- 200 grams smoked bacon cubes
- 400 grams white mushrooms
- 150 grams onion
- 1 can use a cube or about 300 ml of beef stock instead)
- 1 bouquet garni (parsley thyme, rosemary and bay leaves)
- 1/4 tsp xanathan gum (optional)
- 1 tbsp chopped chives
- Carbohydrate 8.61975500207575 g
- Cholesterol 0 mg
- Fat 0.331923 g
- Fiber 1.39148001308441 g
- Protein 3.02548500005567 g
- Saturated Fat 0.05259 g
- Serving Size 1 1 serving (437g)
- Sodium 41.2561663839532 mg
- Sugar 7.22827498899134 g
- Trans Fat 0.141753 g
- Calories 113 calories
Step-by-step
- Start by frying the bacon in your dutch oven. Start from a cold pan and let it slowly render out its fat.
- Once it's fully cooked remove from the dutch oven with a slotted spoon.
- Cut your beef into bite size pieces or if you prefer big chunks you can do that as well. Season with salt and pepper and then sear in the dutch oven in the residual bacon fat.
- Remember to cook your beef in batches and not to crowd the pan. You want to get some colour on the pieces of meat and not have them stew in the pan.
- Once you get a good sear on them, set aside.
- In the same pan add in the onions and butter and fry till the onions start to soften. For a richer flavour you can cook the onions till they start browning.
- Then add in the mushrooms and lightly season with salt and the cayenne pepper and cook.
- Add in the garlic and cook till the mushrooms release their water and that starts drying up.
- At this point add in the red wine, the bouquet garni and beef stock pot and give everything a good stir.
- Once it's all well mixed you want to add the beef back in along with all the resting juices and then also add in the bacon. You can alternatively keep the bacon aside and just sprinkle it on individual servings at the end.
- Add in the water till the beef is completely covered and bring the mixture up to the boil.
- Once it's boiling, cover with the lid, reduce the heat to low and cook for 90 minutes. You can alternatively cook it for 3 hours at 180C in an oven.
- Every 30 minutes open the lid, give everything a good stir and let it keep cooking.
- Once the meat is fork tender remove the bouquet garni and garnish with chives.
- Serve with a dollop of sour cream on the top.
My Unexpected Keto Journey: A Beef Bourguignon Story
For years, I’ve considered myself a pretty average home cook. My repertoire consisted mostly of familiar favorites – pasta dishes, chicken casseroles, the occasional roast. Comfort food, you might say. But recently, I’ve embarked on a journey that has completely transformed my approach to food, and it all started with a surprisingly delicious keto beef bourguignon.
It wasn’t a conscious decision at first. I wasn’t aiming for weight loss or any drastic lifestyle change. Honestly, it started with a challenge from a friend. She’d been following a ketogenic diet and raved about the incredible flavor profiles you could achieve by focusing on healthy fats and low-carb options. Intrigued, I decided to give it a try, starting with something I already loved: beef stew. But, not just any beef stew, a Keto Beef Bourguignon.
I’d always enjoyed a hearty, rich beef stew, but the traditional recipes were loaded with potatoes and carrots. That was the first hurdle I had to overcome; finding substitutes that would still allow me to get that rich, umami flavor that I craved. This led me on a deep dive into recipe adjustments, discovering creative ways to adapt beloved dishes to fit a ketogenic lifestyle. It proved to be far more creative and enjoyable than I had initially anticipated. The usual anxieties of cooking something completely new were quickly replaced with a sense of culinary exploration.
The result was nothing short of magical. The Keto Beef Bourguignon I created was even richer, more flavorful than any I'd had before. The absence of starchy vegetables allowed the deep, earthy notes of the beef and red wine to truly shine through. The mushrooms, infused with the savory bacon fat, became stars of the show. Each bite was a revelation, a testament to the power of simplicity and well-chosen ingredients.
This experience was more than just a successful recipe. It was a pivotal moment that shifted my perspective on cooking and eating. I discovered a whole new world of culinary possibilities, and I was hooked. It wasn't just about weight loss; it was about flavor and experimenting with different textures and combinations that were both delicious and healthy. It taught me the importance of understanding the building blocks of flavor—how different spices and ingredients work together to create a symphony of taste. This knowledge has had a profound impact on my overall cooking skills. I can now adapt almost any recipe to the keto diet without compromising the deliciousness.
The joy of creating flavorful, satisfying meals that aligned with my newfound dietary choices was incredible. And beyond the individual meals, the journey taught me to approach food with a new sense of intentionality. It taught me how to appreciate the quality of ingredients, how to select cuts of beef that would become incredibly tender through slow cooking. This journey led me to discover how much I enjoy the process of slow cooking, letting the flavors meld together over time creating truly unforgettable dishes. This has become more than just meal preparation; it’s an act of self-care, a mindful way of nourishing both my body and my soul.
What began as a culinary experiment quickly evolved into something more meaningful. This keto journey wasn't just about weight management; it allowed me to rediscover my love for cooking. It opened doors to endless opportunities for experimentation, creativity, and ultimately, a deeper appreciation for the simple act of preparing delicious, healthy meals. It's a journey I'm incredibly grateful for, and it all started with a single pot of Keto Beef Bourguignon. This particular recipe is now a staple in our household.
The simplicity of this keto beef bourguignon is what makes it so remarkable. It’s a testament to the fact that healthy eating doesn't have to be bland or boring. It’s a celebration of flavor, a reminder that mindful eating can be both delicious and satisfying. I hope this recipe inspires you to try something new, to step outside your culinary comfort zone, and to discover the magic that awaits you in the kitchen. Who knew a dietary challenge could lead to such flavorful adventures?
Ingredients:
- 1 kg beef (chuck or any slow cooking cut)
- 200 grams smoked bacon cubes
- 400 grams white mushrooms
- 150 grams onion
- 1 can (or 300 ml) of beef stock
- 1 bouquet garni (parsley, thyme, rosemary, and bay leaves)
- 1 cup red wine
- 10 grams garlic
- 1/4 tsp cayenne pepper
- 300 ml water
- Salt and pepper to taste
- 1/4 tsp xanthan gum (optional)
- 1 tbsp chopped chives
