Beef Bourguignon

By Dinnerfy

Beef Bourguignon is a classic French dish made with tender beef, bacon, onions, carrots, garlic, and mushrooms, slow-cooked in a rich red wine sauce. It is a comforting and flavorful dish that is perfect for a cozy dinner. This recipe is keto-friendly and low in carbs, making it a great option for those following a keto or low-carb diet. The dish is known for its deep, rich flavors and is often enjoyed with a glass of red wine. It is slow-cooked to perfection, allowing the flavors to meld together and create a delicious and hearty meal. Serve it with crusty bread or over mashed potatoes for a complete and satisfying meal.

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🍖 KETO
💪🏻 Low Carb
French Cuisine
Slow Cooked
Rich Flavor
Comfort Food
Red Wine

30 mins

180 mins

Nutritional Value

Protein - 30g
Fat - 15g
Carbohydrates - 10g

Ingredients

Total: 14Serves: 4
2 lbs Beef
Notes:

cut into 1-inch cubes

6 slices Bacon
Notes:

chopped

1 large Onion
Notes:

chopped

2 medium Carrot
Notes:

sliced

4 cloves Garlic
Notes:

minced

2 tbsp Flour
2 cups Red Wine
2 cups Beef Stock
2 tbsp Tomato Paste
2 sprigs Thyme
2 leaves Bay Leaves
8 oz Mushrooms
Notes:

sliced

1 tsp Salt
Notes:

to taste

1 tsp Pepper
Notes:

to taste

Instructions

Step 1 : Preparation

In a Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

Step 2 : Preparation

Add the beef cubes to the pot and brown them on all sides. Remove the beef and set aside.

Step 3 : Preparation

Add the chopped onion, sliced carrots, and minced garlic to the pot. Cook until the vegetables are softened.

Step 4 : Cooking

Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.

Step 5 : Cooking

Pour in the red wine and beef stock, scraping the bottom of the pot to release any browned bits. Stir in the tomato paste, thyme sprigs, and bay leaves.

Step 6 : Cooking

Return the beef and bacon to the pot. Bring to a simmer, then cover and cook for 2 hours, or until the beef is tender. Stir in the sliced mushrooms and cook for an additional 30 minutes. Season with salt and pepper to taste.