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Keto Beef Bourguignon

 

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.

Keto Beef Bourguignon

 

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.

Keto Beef Bourguignon
Keto Beef Bourguignon
Yum
Votes: 3
Rating: 5
You:
Rate this recipe!
A delicious beef stew cooked with red wine.
Servings Prep Time
5 servings 10 minutes
Cook Time Passive Time
90 minutes 60 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time Passive Time
90 minutes 60 minutes
Keto Beef Bourguignon
Keto Beef Bourguignon
Yum
Votes: 3
Rating: 5
You:
Rate this recipe!
A delicious beef stew cooked with red wine.
Servings Prep Time
5 servings 10 minutes
Cook Time Passive Time
90 minutes 60 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time Passive Time
90 minutes 60 minutes
Ingredients
  • 1 Kg Beef (Chuck or any slow cooking cut) I used brisket
  • 400 grams White Mushrooms
  • 150 grams Onion
  • 10 grams garlic
  • 1 cup Red Wine
  • 1 Beef Stock Pot You can use a cube or about 300 ml of beef stock instead
  • 300 ml Water
  • 1 Bouquet garni Parsley, Thyme, Rosemary and Bay Leaves
  • 1/4 Tsp Cayenne Pepper
  • Salt & Pepper to taste
  • 1/4 Tsp Xanathan Gum Optional
  • 1 Tbsp Chopped Chives
Servings: servings
Units:
Instructions
  1. Start by frying the bacon in your dutch oven. Start from a cold pan and let it slowly render out it's fat. Once it's fully cooked remove from the dutch over with a slotted spoon
  2. 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 them 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.
  3. 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.
  4. Then add in the mushrooms and lightly season with salt and the cayenne pepper and cook.
  5. Add in the garlic and cook till the mushrooms release their water and that starts drying up.
  6. At this point add in the red wine, the bouquet garni and beef stock pot and give everything a good stir.
  7. 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.
  8. 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 3hours at 180C in an oven.
  9. Every 30 minutes open the lid, give everything a good stir and let it keep cooking.
  10. Once the meat is fork tender remove the bouquet garni and garnish with chives. Serve with a dollop of sour cream on the top.

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14 Comments

  • Reply
    Robert A Anderson
    June 11, 2018 at 1:18 pm

    Hey Sahil this looks awesome! I think if I cook this I will use just wine and beef stock and not dilute it with the water. Xanathan gum is a fantastic thickener, it works best for gravy’s when you add after you get a boil going. it goes along way so be careful you can always add a little more.

    • mm
      Reply
      Sahil Makhija
      June 12, 2018 at 9:06 am

      Yes true that, I added water because I used the beef stock pot which is concentrated jelly otherwise I would have just poured in stock not water.

      • Reply
        Sherry
        August 2, 2018 at 5:52 pm

        I think this recipe is great although you might want to mention in the recipe that if your not using beef concentrate that you should add more beef stock and not water. I added 300ml beef stock, 1 cup red wine and filled with water to cover. I hope it won’t be too watered down 🙁

        • mm
          Reply
          Sahil Makhija
          August 3, 2018 at 4:29 am

          I will do that and also you can always reduce the sauce down to get the flavour you want 🙂

  • Reply
    Amanda
    June 11, 2018 at 5:09 pm

    In the written ingredients it doesn’t say how much baco you used. In fact in the written recipe it doesn’t even list bacon as an ingredient but,you show it.

    • mm
      Reply
      Sahil Makhija
      June 12, 2018 at 9:07 am

      I will just check and fix that. It’s 200 grams of bacon. raw uncooked bacon.

  • Reply
    Melody Mitchell
    June 12, 2018 at 11:33 pm

    I couldn’t find where/how to sign up for the newsletter! D’oh! Please help! 🙂

    • mm
      Reply
      Sahil Makhija
      June 13, 2018 at 2:48 am

      It’s on the page page. just look for it just under the pictures on the main page.

  • Reply
    Ali
    June 24, 2018 at 2:44 am

    OMG!! So much flavour is packed into this meal. My second favourite dish after your Beef Ragu.
    My whole family loves it, and i cook double so we get left overs.
    Highly recommend 👌😋😋😋

  • Reply
    Dale
    June 25, 2018 at 12:39 am

    This looks amazing! Thank you. I’ll cook it tomorrow. But can you please tell me when I should add the xanathan gum (as I’ll be wanting to use it)?

    • mm
      Reply
      Sahil Makhija
      June 25, 2018 at 5:28 am

      Just before you shut the lid to slow cook it, add the gum, stir it in and then let the beef cook.

      • Reply
        Dale
        June 26, 2018 at 1:21 am

        Thanks for getting back to me so quickly!

  • Reply
    liz
    August 10, 2018 at 8:48 am

    Hi Sahil. I made this the other day. The meat was very tender. I loved it. It was even better the next night. Thanks for your recipes. i love them.

    • mm
      Reply
      Sahil Makhija
      August 14, 2018 at 1:36 pm

      Yeah these always taste better after a day or 2

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