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Low-Carb Beef Bourguignon Stew

This recipe for Low-Carb Beef Bourguignon Stew can be made in an Instant Pot or a slow cooker. I’ve altered this traditional French stew recipe so it can be part of a low-carb, keto, Atkins, diabetic, Paleo, gluten-free, grain-free, or Banting Diet.

Low-Carb Beef Bourguignon Stew showing some in a serving bowl and some served over cauliflower rice.

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Beef Bourguignon has always been one of my favorite recipes. One thing I love about this dish is that it’s hearty and warming. Additionally, the rich savory flavors make it a meal your whole family will love. 

I based this recipe for Low-Carb Beef Bourguignon Stew on Julia Child’s version in her cookbook Mastering the Art of French Cooking. While pearl onions are traditional in this dish, I felt they would add too many carbs for my low-carb audience. Because of this, I substituted a small amount of chopped onions to distribute the onion flavor throughout the stew with fewer carbs than loads of pearl onions. Another change I made to the dish is to use celery instead of carrots. Celery gives the stew substance and flavor, but with fewer carbs than carrots. In true French tradition, I used mushrooms to give the stew that earthy richness. Finally, bacon gives it that smokey goodness and tantalizing flavor that only bacon can deliver.

Another alteration I made to this stew is to use xanthan gum as a thickener. While xanthan gum works well as a thickener, keep in mind that it’s more powerful than most thickeners–A little goes a long way! To keep the xanthan gum from clumping, I stir it in the with the oil left in the bottom of the pan before any liquid is added. 

I have given instructions to make this stew in both an Instant Pot and a slow-cooker. I have tested both ways of cooking it and I love them both. The Instant Pot delivers loads of flavor and tender meat in a short period of time, but the slow cooker gives a richness to the dish that only cooking at a low temperature can deliver. If you have them both, do what works for your schedule. If you only hove one, then, lucky you, you won’t need to make this difficult decision!

This Low-Carb Beef Bourguignon Stew can be made ahead and reheated. Like our Low-Carb Italian Sausage Soup-Instant Pot Recipe, and our Low-Carb Slow-Cooker Vegetable Beef Soup this soup can also be frozen and eaten later. I love serving it over riced cauliflower to make a whole meal. Enjoy!

-Annissa

Low-Carb Beef Bourguignon Stew

This recipe for Low-Carb Beef Bourguinon Stew can be made in an Instant Pot or a Slow Cooker. I’ve altered this traditional French stew recipe so it can be part of a low-carb, keto, Atkins, diabetic, Paleo, gluten-free, grain-free, or Banting Diet.

  • 4 slices bacon (Sliced crosswise )
  • 1 1/2 pound stew meat (cut into 1 1/2 -2 inch cubes and dried with a paper towel)
  • 4 ounces white onion ((about 1 small))
  • 2 stalks celery (sliced)
  • 8 ounces mushrooms (thickly sliced)
  • 1 clove garlic (crushed)
  • 1/2 teaspoon xanthan gum
  • 1 cup dry burgundy wine
  • 1 cup beef stock ((or low-salt broth))
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon sea salt ((or to taste))
  • 1/4 teaspoon black pepper (freshly ground)
  • 1 tablespoon fresh parsley (chopped)

Instant Pot instructions:

  1. With cover off of the Instant Pot, choose the sauté setting. When the “hot” indications shows, add the bacon. Cook bacon, stirring occasionally, until crisp. Remove to a paper towel lined plate. Do not discard bacon grease.

  2. Add half of the beef to the Instant Pot. Chunks should not be touching. Sprinkle with salt and pepper. Allow the first side brown before turning. Brown all sides and remove to a plate. Repeat for the other half of the meat. If the Instant Pot turns off during this process, set it to Sauté once again.

  3. Discard all but 1 tablespoon of drippings from the pot. (If there is less than 1 tablespoon, add about a tablespoon of butter or preferred oil to the Instant Pot) Continuing on the sauté setting, add onion and celery to the pot. Allow to cook until just starting to soften. Add mushrooms. Cook vegetables until mushrooms start to soften. Stir in garlic and cook for one minute. Transfer to a plate

  4. If there isn’t any oil left in the pot, add about a teaspoon. Add xanthan gum to the pot. Stir to distribute oil through the xanthan gum. Pour in burgundy and stir, scraping up browned bits. Bring to a simmer and simmer until wine starts to thicken. Add beef broth. Stir in tomato paste, thyme and bay leaf. Bring to a simmer. Allow to simmer until broth has thickened enough to coat a spoon. Return vegetables browned chunks of beef (along with the drippings), and bacon to the pot. Stir in salt and pepper.

  5. Cover Instant Pot. Position steam release handle to “Sealing”. Choose the Meat/Stew function and press +/- buttons to adjust time to 30 minutes. When stew is done, use the Quick Release method (consult Instant Pot instruction manual) to vent the Instant Pot. Press Cancel. Be sure the float valve is down before opening the lid.

  6. Taste and adjust seasoning. Remove bay leaf and sprinkle with parsley before serving.

Slow cooker instructions: (add 5 hours and 30 minutes to cooking time)

  1. Heat a large soup pot or dutch oven over medium high heat.  When the pot is hot, add the bacon. Cook bacon, stirring occasionally, until crisp. Remove to a paper towel lined plate to drain then transfer to the slow-cooker

  2. Add half of the beef to the pot. Chunks should not be touching. Sprinkle with salt and pepper. Allow the first side brown before turning. Brown all sides then transfer to the slow-cooker. Repeat for the other half of the meat. 

  3. Discard all but 1 tablespoon of drippings from the pot. If there is less than a tablespoon, add a bit of your choice of oil. Continuing over medium-high heat, add onion and celery to the pot. Allow to cook until just starting to soften. Add mushrooms. Cook vegetables until mushrooms start to soften. Stir in garlic and cook for one minute. Transfer vegetables to the crock pot.

  4. If there is no oil left in the pot, add about a teaspoon of oil of your choice. Add xanthan gum to the pot. Stir to distribute in the oil. Pour in burgundy and stir, scraping up browned bits. Bring to a simmer and simmer until wine starts to thicken. Add beef broth. Stir in tomato paste, thyme and bay leaf. Bring to a simmer. Allow to simmer until broth has thickened enough to coat a spoon. Stir in salt and pepper. Transfer to the slow-cooker and stir together with the bacon, beef and the vegetables.

  5. Cover the slow-cooker. Cook stew on low 6-8 hours or until meat is fall-apart tender.

  6. Before serving, taste and adjust seasoning. Remove bay leaf and sprinkle with parsley before serving.

Serving size: 1/6th of the recipe

Per serving:

Calories: 324

Fat (g): 18

Carbs (g): 6

Fiber (g): 1

Protein (g): 28

Net carbs (g): 5

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This post first appeared on Simply So Healthy - Low Carb, Keto, Atkins Recipes For LCHF Lifestyle, please read the originial post: here

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Low-Carb Beef Bourguignon Stew

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