Beef Bourguignon
Tender beef simmered in a rich red wine and beef broth reduction with mushrooms, bacon, and herbs.
Ingredients
For the Stew:
2 lb beef chuck roast, cut into 1 ½-inch cubes
4 oz thick-cut bacon, diced
3 Tbsp butter or beef tallow (for searing)
2 cups mushrooms, quartered
1 medium onion, diced
2 cloves garlic, minced
1 cup dry red wine (full-bodied, keto-friendly)
1 ½ cups beef broth (unsalted)
2 Tbsp tomato paste
1 tsp fresh thyme (or ½ tsp dried)
2 bay leaves
Salt and black pepper, to taste
For Thickening (optional):
2 oz cream cheese (adds creaminess while keeping carbs low)
Optional Garnish:
Fresh parsley, chopped
Macronutrients
(per serving, serves 6)
Protein: 33g
Fat: 39g
Carbs: 5g
Preparation
In a large Dutch oven or heavy pot, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving rendered fat in the pot.
Add 2 Tbsp butter or tallow to the pot. Working in batches, sear beef cubes 2–3 minutes per side until browned. Remove and set aside.
Add onion, garlic, and mushrooms to the pot with remaining fat. Cook 4–5 minutes until softened. Stir in tomato paste and cook 1 minute.
Pour in red wine, scraping up browned bits. Add beef broth, thyme, bay leaves, salt, and pepper. Return beef and bacon to the pot. Bring to a boil, then reduce heat to low, cover, and simmer 1 ½–2 hours until beef is fork-tender.
Stir in cream cheese (if using) for a thicker, creamier sauce. Adjust seasoning to taste.
Garnish with parsley and serve hot.
FRIDAY 260821