Keto Dutch Oven Beef Bourguignon

This Keto Dutch Oven Beef Bourguignon is a sumptuous, comforting dish that will satisfy your cravings without the extra carbs. Rich, tender beef simmered in a flavorful red wine sauce with mushrooms and bacon, it's the perfect low-carb twist to a classic French recipe.

Course Dinner

Cuisine French

Keyword Keto Dutch Oven Beef Bourguignon, Keto French Cuisine, Low-Carb Beef Stew

Prep Time 20

Cook Time 2

Total Time 2 20

Servings people

Calories 600kcal

Equipment

Dutch oven
Slotted spoon
Plate
Small pan

Ingredients

2 pounds beef chuck roast, cut into 2-inch cubes 0.9 kg
¼ cup olive oil 60 ml
4 slices bacon, chopped
1 large onion, diced
4 cloves garlic, minced
1 pound white mushrooms, quartered 450 g
2 tablespoons tomato paste 30 g
1 bottle dry red wine 750 ml - suitable for keto, such as a low-carb Pinot Noir or Merlot
2 cups beef broth 480 ml
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
4 tablespoons butter divided into 1 tbsp portions, 60 g in total
¼ cup chopped fresh parsley for garnish optional

Instructions

Preheat your oven to 300°F (150°C).
In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
Season the beef cubes with salt and pepper. In the same Dutch oven, brown the beef in batches to avoid overcrowding, adding more olive oil as needed. Transfer the browned beef to a plate.
In the now-empty Dutch oven, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the tomato paste and cook for 2 minutes, then add the mushrooms and cook until they start to brown, about 5 minutes.
Pour in the red wine, scraping any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, approximately 10 minutes.
Return the beef and bacon to the Dutch oven. Add beef broth, thyme, and bay leaves. Bring to a simmer.
Cover the Dutch oven with a lid and place it in the preheated oven. Let it cook for 1.5 to 2 hours or until the beef is tender.
Once the beef is tender, remove the Dutch oven from the oven. Discard the bay leaves and thyme sprigs (if using fresh).
In a small pan, melt 1 tablespoon of butter. Add this to the Dutch oven to thicken the sauce slightly and add a glossy finish.
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Notes

To keep this dish keto-friendly, ensure the red wine you choose is low in residual sugars. The alcohol will cook off during the simmering process, but the sugars can remain. Opt for a wine with no more than 2g of sugar per liter. Serve with cauliflower mash or keto-friendly vegetables for a complete meal.

Nutrition