Beef in Red Wine
Keto Beef Bourguignon or Beouf Bourguignon as it’s said in French, is a beef cooked in red wine. It’s a simple, homely and a one pot dish. It’s French cooking at it’s finest. I’ve cooked few beef dishes on the show previously. When I say beef, I do mean water buffalo (don’t ask it’s a long story). I’ve made a delicious beef massaman curry, a delicious Keto beef Stroganoff and even an Asian style beef salad. I’ve had my eye on this dish for a while but I’ve never really had wine lying around in the house and just the thought of buying a bottle to cook with, kept me away from it. However after cooking this up, I might stock on up wine more regularly just for cooking. I hope you feel the same way.
All the information I wanted to share
As I mentioned in the video, there was a lot of information I wanted to share and that’s because I made a fair amount of changes to the original recipe. There are also a number of variations in the original recipe itself. I wanted to mention all these points because you can choose to incorporate them in the way you make your beef bourguignon. I literally went through 20 different recipes and videos to finalize this one.
Bacon – This can be completely omitted if you don’t eat pork. You can use any kind of bacon that is available to you, I went for the smoked cubes because I much prefer getting nice chunky bacon bits. You can use back bacon or streaky bacon. I also chose to cook the bacon along with the stew, however many people like to sprinkle it just before serving on individual portions. That gives you a more crunch texture from the bacon. If you stew it with the meat, it’s not going to stay crispy.
Wine – Now I’m expecting a lot of people asking me if they can make this without wine. I know, it’s like some Indian ‘pure vegetarians’ asking me how to make an omelet without eggs. However for those not living in Europe/UK and certain countries, wine is not something a lot of people keep at home. There is also this whole cultural thing of not cooking with alcohol or having it in your house if you live with your parents because it’s a ‘bad habit’. Before I get into a rant or long ramble about this, you can manage without the wine but it’s not going to taste the same. It will just be a beef stew then.
If you do skip the wine you can just add more stock and also maybe throw in some red wine vinegar if you have for a bit of acidity, maybe a tablespoon. You can also add some tomato puree. If you are worried about the carbs from the wine, a cup of red wine has on average 4 carbs. This dish makes 4-5 servings, you should be ok.
Tomato/Tomato Paste – I’m sure you are thinking, you didn’t use any. Exactly, I did however seem to find a few recipes that did call for tomato or tomato paste. I decided to keep out the extra carbs from it because I was already using wine. As mentioned above this will work as a replacement for wine if you want to make it without it.
Herbs/Bouquet Garni – This refers to just a bunch of herbs tied together to impart flavour. I used what I had at home and honestly you can mix it up with you like. I do also suspect if you actually chop the herbs like rosemary, parsley and thyme and put it in, the flavour of the herbs will be more pronounced. When it’s just tied and stewed in with everything it’s a lot more ‘mild’.
That’s all I can think off for now, if anything else comes to mind, I’ll add it here at some point. If you have any ideas, tips or tricks about this dish, leave me a comment.
Nutrition Info (Per serving)
- Calories: 613
- Net Carbs: 5g
- Carbs: 6g
- Fat: 39g
- Protein: 49g
- Fiber: 1g
This recipe makes 5 servings. Get this recipe on myfitnesspal.