Servings: 5 servings
Prep time: 10 minutes
Cook time: 1 hour and 30 minutes
Total time: 1 hour and 40 minutes
Ingredients
- 35.27 oz Beef (Chuck or any slow-cooking cut)
- 7.05 oz Smoked Bacon Cubes
- 14.11 oz White Mushrooms
- 5.29 oz Onion
- 0.35 oz Garlic
- 1 cup Red Wine
- 1 beef Stock Pot (You can use a cube or about 300 ml of beef stock instead)
- 10.14 floz Water
- 1 bouquet of 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
Instructions
- Fry the bacon in your Dutch oven to start. Start with a cold pan and let the fat slowly render out. Remove it from the dutch oven with a slotted spoon once it is thoroughly cooked.
- You can either cut the meat into large chunks if you want or into bite-sized portions. Add salt and pepper, then sear the food in the dutch oven with the remaining bacon fat. Do not overcrowd the pan, and always cook your beef in batches. The meat pieces should take on some color rather than stewing in the pan. Set aside once you’ve achieved a good sear on them.
- Add the onions and butter to the same pan and cook until the onions soften. You can sauté the onions until they turn brown for a richer flavor.
- Then, add the mushrooms and sauté them while lightly seasoning with salt and cayenne pepper.
- Add the garlic and cook till the mushrooms lose their water and dry up.
- Add the red wine, the bouquet garni, and the beef stock pot, and stir everything well.
- After thoroughly mixing everything, add the beef back in, along with all the resting juices, and then add the bacon. The bacon can also be set aside and added as a last garnish to each meal.
- Bring the mixture to a boil after adding water until all beef is covered. When it boils, cover it with a lid, lower the heat, and let it simmer for 90 minutes. Alternatively, cook this in an oven for three hours at 180°C.
- Every 30 minutes, open the lid, stir everything well, and let it keep cooking.
- When the beef is fork-tender, remove the bouquet garni and add some chives as a garnish. Serve with a dollop of sour cream on top.
Other Keto Beef Recipes
Nutrition Facts
Calories: 613kcal
Net Carbs: 5g
Carbs: 6g
Fat: 39g
Protein: 49g
Fiber: 1g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Beef Bourguignon
Refrigerate leftovers in an airtight storage container for up to 3 days. Reheat beef Bourguignon in a Dutch oven on the stovetop over medium-low heat or in the microwave. Also, you can freeze leftovers in an airtight storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
