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prep time
10 min
cook time
2 h 20 min
ready time
2 h 30 min
Keto Beef Bourguignon (French Beef Stew)
Beef bourguignon is a French classic, famous worldwide for its tender fall-apart beef and rich red wine gravy. Like many French Keto recipes, this beef stew may require a bit more time in the kitchen, but we promise that every minute is worth it. This recipe is a hearty and comforting dish, perfect for family dinners.
What is the secret to a rich beef bourguignon?
• Brown the beef cubes on all sides. The caramelized bits at the bottom of the skillet deepen and enrich the sauce’s flavor.
• Don’t skip adding the garlicky mushrooms at the end. They provide an added texture and flavor and cut through the intense stew flavors.
• Don’t skip thickening the sauce with xanthan gum. A big part of this stew is the sauce. It carries all the great flavors of wine, meat, and vegetables. Omitting it will yield a runny sauce. If you don’t have this ingredient, you can use arrowroot powder, but that will add more carbs to your portion.
What can you serve this dish with?
Since this Keto beef bourguignon packs loads of flavor, it is best to pair it with a plain side. Cauliflower mash would be your best option, but you can also serve this stew with cauliflower rice, steamed veggies, or a fresh green salad.
What meat is best for this recipe?
Beef bourguignon usually features pork, in the form of bacon, and beef, typically chuck steak, but you can also use brisket or stewing beef.
Is this dish suitable for meal prep?
This low-carb stew is a perfect Keto meal prep recipe because it allows you to cook a large batch with no extra effort. You can double the recipe, serve half of it for dinner, and meal prep the rest. This meal tastes just as good the next day, if not better.
Net Carbs
5.3 g
Fiber
1.4 g
Total Carbs
7.1 g
Protein
32.3 g
Fats
34.6 g
522 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Oil
1 tbsp
Bacon
4 slice - 6" long
Beef For Stewing
500 g
Carrots
0.5 medium - 6" to 7" long
Onion
0.5 small
Garlic
3 clove
Salt
0.13 tsp
Black pepper
0.25 tsp
Pearl onions, cooked
4 small
Red wine
1 cup
Organic Beef Stock
1.5 cup
Tomato paste
1 tbsp
Beef Stock Cube
1 piece
Oregano, ground
0.5 tsp
Bay Leaf
1 leaf
Butter
2 tbsp
Mushrooms, raw
5 large
Parsley
2 tbsp, chopped
Baking Aids Xanthan Gum
0.5 tsp
Recipe Steps
steps 9
2 h 30 min
Step 1
Preheat your oven to 350F/175C. Add the oil to a heavy-based oven-proof pot or Dutch oven and place it over medium heat. Chop the bacon and sauté for 3 minutes until crispy. Transfer to a plate using a slotted spoon.Step 2
In the bacon fat, sear the beef in two batches on high heat until browned on all sides. While the meat is searing, dice the onions, slice the carrots, and mince the garlic. Transfer the beef to the plate with the bacon.Step 3
Reduce the heat to medium and add the diced onions and carrots. Sauté for 2 minutes until softened, then add 2 minced garlic cloves and cook for 1 minute. Drain excess fat, leaving 1 tbsp in the pot.Step 4
Return the bacon and beef to the pot and season with salt and pepper. Add the pearl onions, wine, stock, tomato paste, oregano, stock cube, and bay leaf. Stir and bring to a simmer.Step 5
Cover the pot with aluminum foil and transfer to the oven. Simmer for 2 hours, or until the beef is very tender. Adjust the heat to keep it at a low simmer at all times.Step 6
When your bourguignon is almost cooked, prepare the mushrooms. Add the butter to a skillet over medium-high heat and slice the mushrooms. Add 1 minced garlic clove, cook for 30 seconds, and add the mushrooms.Step 7
Sauté for 5 minutes until browned. Season with salt and pepper. Set aside.Step 8
Take the pot out of the oven and add the mushrooms. Place the pot over medium heat and stir in the xanthan gum. Simmer for 5 minutes until the sauce is thick enough to coat the back of a spoon lightly.Step 9
Remove the bay leaf, taste, and adjust seasoning if needed. Chop the parsley and sprinkle it on top. Serve over mashed cauliflower or cauliflower rice.
Comments
Hert 5 months ago
Really good!! I simmered on stove vs oven and omitted the butter (forgot!), mushrooms and xanthan gum wasn’t needed. Decreased the wine and beef broth slightly because I omitted the mushrooms….I didn’t want it too watery. Thickened up great and soooo good.
Hert 5 months ago
And used Better Than Boullion vs beef cube.
ALMS3222 5 months ago
Didn’t like. The wine taste just made it taste strange.
SplendidCauliflower798594 7 months ago
Best soup recipe ever! I did not use the wine or little onions. I did add kale. I did cook it on the stove which was still amazing!
Iduna a year ago
Delicious one pot meal! I did mine in an instant pot, using saute function for first steps. Once I had everything in the pot I set it on pressure cook for 45 minutes you probably don't need that much time but I would rather go too far than too little. The meat was uber tender and so delicious. I followed the recipe except for excluding the bouillon cube which I didn't think was necessary and would just add salt. Because I had it on hand I threw in a small handful of previously roasted eggplant cubes and another small handful of frozen butternut squash cubes. I did follow the last part of the recipe by sauteing the mushrooms and adding them at the very end. This was an excellent touch and allowed the freshness and the flavor of the mushrooms to stand out. I had a round of buttered Navajo bread (recipe from this app) on the side. Chef's kiss 👩🍳 Oops I forgot to say I added Rosemary with the other spices.
RousingKetone449056 8 months ago
Thank you for posting this! I did the instapot and it was so tender!
Kiltedmama a year ago
So good! Everyone in my family loved it.
JoniLea512 a year ago
Quick question. Why the oven? Can’t I just simmer it on the stove top? Just curious before I attempt this. THANKS
Iduna a year ago
Because the meat cooks slowly this way and gets very tender. It also helps Infuse all of the flavors. You could do it in a slow cooker or even in an instant pot and get similar result. As an aside, if your pot has an oven safe lid you can use that instead of foil. A cast iron Dutch oven is perfect for this dish.
SplendidMacadamia263397 a year ago
Did you try just in the stove? How did it go?
RousingKetone475520 a year ago
This is truly outstanding! I made the beef stew meat out of a chuck roast, which is much better. I’d order this out to eat.
PropitiousArugula211950 2 years ago
Such a yummy recipe! My family devours it every time I make it. I end up doing the recipe x4 to freeze some single serve left overs. 😊
Sheazy1F 2 years ago
I cooked This exactly as written, except for the spices, which I just always eyeball anyway. This was absolutely fantastic. I’m a mom of 5 kids, 3 of them are teenaged boys. If I made 10 gallons of this stew, I don’t think it would be enough!
Riddler 2 years ago
My husband, who is not doing keto loved this he put his over rice. It was delicious.
Persephones*garden 2 years ago
Great dish. Way to salty. But that can be mended.
RemarkableMacadamia307770 2 years ago
My family loved this. I'm cutting down on the salt the next time.
ArmyBeth12 2 years ago
This was excellent! My husband and son really liked it. I’ll definitely will be making this recipe again!