Low-Carb Beef Bourguignon with Cauliflower Mash

This Low-Carb Beef Bourguignon with Cauliflower Mash is an exquisite take on the classic French stew. It's been adapted for a keto-friendly diet without compromising on the rich, deep flavors that make this dish a timeless comfort food. Tender chunks of beef are simmered in a savory red wine sauce with herbs and vegetables, served over a creamy cauliflower mash for a perfect low-carb indulgence.

Course Dinner

Cuisine French

Keyword Cauliflower Mash, Keto Beef Bourguignon, Keto Dinner, Low-Carb Beef Stew

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 485kcal

Equipment

Large skillet or Dutch oven
Slotted spoon
Cutting board and knife
Measuring cups and spoons
Food processor

Ingredients

Beef Bourguignon

2 lbs beef chuck cut into 2-inch cubes
¼ cup olive oil
4 slices bacon chopped
1 large onion diced
4 cloves garlic minced
2 cups beef broth
1 cup dry red wine
2 tbsp tomato paste
1 tsp fresh thyme or 1/2 tsp dried thyme
2 bay leaves
8 oz mushrooms quartered
2 medium carrots sliced

Cauliflower Mash

1 large head cauliflower cut into florets
3 tbsp unsalted butter
¼ cup heavy cream

Instructions

Preheat a large skillet or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
Increase heat to medium-high. Season the beef chunks with salt and pepper, then sear them in the bacon fat in batches, ensuring not to overcrowd the pan. Once browned, remove the beef and set aside.
In the same pan, add the diced onion and cook until translucent. Add the minced garlic and cook for another minute.
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pan. Stir in the tomato paste, thyme, and bay leaves.
Return the beef and bacon to the pan. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
Add the mushrooms and carrots to the stew, cover, and continue to cook for another 30 minutes, or until the vegetables are tender and the beef is falling apart.
While the stew is cooking, make the cauliflower mash. Steam the cauliflower florets until very tender, about 7-10 minutes.
Transfer the steamed cauliflower to a food processor. Add butter, heavy cream, salt, and pepper. Process until smooth and creamy. Adjust seasoning to taste.
Once the stew is done, remove the bay leaves and adjust seasoning if necessary.
Serve the beef bourguignon over a bed of cauliflower mash and enjoy!

Notes

To further reduce the carb count, consider using a lower-carb red wine or substituting with additional beef broth.

The stew can be made ahead and refrigerated for up to 3 days or frozen for later use. The flavors often improve after a day.

For a dairy-free version of the cauliflower mash, substitute the butter and heavy cream with olive oil or your preferred dairy-free alternative.

Nutrition