Beef

Beef Bourguignon

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Ingredients: 2 lbs (900g) beef short ribs or chuck, cut into 1 1/2-inch (3.8cm) pieces; 4 tbsp (55g) unsalted butter, divided; 1 large onion, diced (about 2 cups or 250g); 3 cloves garlic, minced (about 1 tbsp or 15g); 2 cups (250g) mixed mushrooms (such as button, cremini, and shiitake), sliced; 1 cup (250ml) dry red wine; 2 cups (475ml) beef broth, low-sodium; 1 tsp (5g) dried thyme; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 2 tbsp (30g) all-purpose almond flour; 2 tbsp (30g) grated Parmesan cheese; Fresh parsley, chopped (about 1/4 cup or 15g)

By Halle Quill · June 19, 2026 · Beef

Prep30 min

Cook180 min

Total210 min

Serves6

There's something special about a hearty, slow-cooked stew that warms the soul. For me, Beef Bourguignon is more than just a dish - it's a memory of cold winter nights spent gathered around the dinner table with loved ones. The first time I made this recipe, I was amazed by how the simple act of browning the beef and cooking the vegetables in butter could elevate the entire dish. As someone who's passionate about low-carb keto cooking, I've learned to appreciate the beauty of using fat-forward techniques to build flavor and texture in my recipes.

One of the things that sets this recipe apart is the use of high-heat searing to build a rich, caramelized crust on the beef. This not only adds depth of flavor but also helps to create a tender, fall-apart texture that's just perfect for a special occasion or a cozy night in. And the best part? This dish is incredibly versatile - you can serve it with a side of cauliflower mash, a simple green salad, or even some crusty low-carb bread for a satisfying and filling meal.

As a home cook, I've learned that the key to making a great Beef Bourguignon is to take your time and not rush the process. From browning the beef to cooking the vegetables, each step is an opportunity to build flavor and texture. And when you finally sit down to enjoy the finished dish, you'll be amazed by how all the different components come together to create something truly special.

In this recipe, I'll walk you through the steps to make a delicious, low-carb keto Beef Bourguignon that's perfect for any occasion. Whether you're a seasoned cook or just starting out, I hope you'll find this recipe to be a valuable addition to your repertoire of keto dishes. So let's get started and see how we can make this classic French stew our own, with a few clever substitutions and tweaks to make it low-carb friendly.

One of the things I love about this recipe is how it showcases the beauty of low-carb keto cooking. By using fat-forward techniques and focusing on whole, nutrient-dense ingredients, we can create dishes that are not only delicious but also nutritious and satisfying. And with a few simple substitutions - such as using almond flour instead of traditional flour to thicken the sauce - we can make this recipe our own and enjoy all the benefits of a low-carb keto lifestyle.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great option for a special occasion or a cozy night in.
The dish is low in carbs and rich in healthy fats, making it perfect for a keto lifestyle.
The recipe is versatile and can be served with a variety of sides, such as cauliflower mash or a simple green salad.
The use of fat-forward techniques and heat control makes the dish tender and flavorful.
The recipe is budget-friendly and can be made with affordable ingredients.
It's a great option for a crowd, as it can be easily scaled up to feed a large group of people.

Why This Recipe Works

The key to a great Beef Bourguignon is in the layers of flavor that we build throughout the recipe. From the initial browning of the beef to the slow cooking of the vegetables, each step is an opportunity to add depth and richness to the dish. And by using a combination of butter, ghee, and beef broth, we can create a sauce that's not only delicious but also low in carbs and rich in healthy fats.

Another important aspect of this recipe is the use of heat control to achieve the perfect texture and flavor. By cooking the beef and vegetables over medium-high heat, we can create a nice crust on the outside while keeping the inside tender and juicy. And by reducing the heat to low and simmering the sauce, we can allow all the flavors to meld together and create a rich, velvety texture that's just perfect for serving.

Finally, the use of resting time is crucial in this recipe. By allowing the beef to rest for a few minutes before serving, we can allow the juices to redistribute and the meat to retain its tenderness. And by serving the dish with a side of cauliflower mash or a simple green salad, we can create a well-rounded and satisfying meal that's perfect for any occasion.

Overall, the combination of fat-forward techniques, heat control, and resting time all come together to make this Beef Bourguignon recipe a true standout. Whether you're a seasoned cook or just starting out, I hope you'll find this recipe to be a valuable addition to your repertoire of keto dishes.

Ingredients You’ll Need

When it comes to making a great Beef Bourguignon, the ingredients are just as important as the technique. In this recipe, we'll be using a combination of tender beef, fresh vegetables, and rich, flavorful sauces to create a dish that's not only delicious but also low in carbs and rich in healthy fats. From the initial browning of the beef to the slow cooking of the vegetables, each ingredient plays a crucial role in building the layers of flavor and texture that make this dish so special.

As you shop for the ingredients, be sure to choose the freshest and highest-quality options available. For the beef, look for a cut that's tender and lean, such as chuck or round. For the vegetables, choose a variety of colors and textures to add depth and visual interest to the dish. And for the sauces, be sure to use high-quality ingredients that are low in carbs and rich in flavor, such as beef broth and red wine.

2 lbs (900g) beef short ribs or chuck, cut into 1 1/2-inch (3.8cm) piecesLook for a cut that's tender and lean, such as chuck or round. You can also use beef short ribs for a more fall-apart texture.
4 tbsp (55g) unsalted butter, dividedUse high-quality, grass-fed butter for the best flavor and texture.
1 large onion, diced (about 2 cups or 250g)Choose a sweet onion, such as Vidalia or Maui, for the best flavor.
3 cloves garlic, minced (about 1 tbsp or 15g)Use fresh garlic for the best flavor and aroma.
2 cups (250g) mixed mushrooms (such as button, cremini, and shiitake), slicedChoose a variety of mushrooms for the best texture and flavor.
1 cup (250ml) dry red wineUse a high-quality, full-bodied red wine, such as Cabernet Sauvignon or Merlot, for the best flavor.
2 cups (475ml) beef broth, low-sodiumUse a low-sodium broth to control the amount of salt in the dish.
1 tsp (5g) dried thymeUse fresh thyme for the best flavor, but dried thyme will also work. Simply sprinkle the thyme over the beef and vegetables during the cooking process to add depth and aroma to the dish.
1/2 tsp (2g) saltUse kosher salt or sea salt for the best flavor.
1/4 tsp (1g) black pepperUse freshly ground black pepper for the best flavor.
2 tbsp (30g) all-purpose almond flourUse almond flour to thicken the sauce and add texture to the dish. Simply mix the flour with a small amount of water or broth to create a slurry, then add it to the sauce and simmer until thickened.
2 tbsp (30g) grated Parmesan cheeseUse high-quality, aged Parmesan cheese for the best flavor.
Fresh parsley, chopped (about 1/4 cup or 15g)Use fresh parsley for the best flavor and aroma. Simply sprinkle the parsley over the dish before serving to add a bright, fresh flavor and a pop of color to the plate.

Equipment You’ll Need

Large Dutch oven or heavy pot with a lidSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometer

How to Make Beef Bourguignon

1
Heat 2 tablespoons of butter in the Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
2
Add the remaining 2 tablespoons of butter to the pot. Add the onion and cook until it's softened and translucent, about 5 minutes.
3
Add the garlic and cook for 1 minute, until fragrant.
4
Add the mushrooms and cook until they're tender and lightly browned, about 5 minutes.
5
Add the red wine to the pot, scraping up any browned bits from the bottom. Bring the wine to a boil and cook until it's reduced by half, about 5 minutes.
6
Add the beef broth, thyme, salt, and pepper to the pot. Stir to combine.
7
Return the beef to the pot and bring the mixture to a boil. Cover the pot and transfer it to the oven.
8
Cook the beef in the oven at 300°F (150°C) for 2 1/2 hours, or until it's tender and falls apart easily.
9
Remove the pot from the oven and stir in the almond flour to thicken the sauce. Simmer the sauce over low heat for 10 minutes, or until it's thickened to your liking.
10
Stir in the Parmesan cheese until it's melted and smooth. Season the sauce with salt and pepper to taste.
11
Serve the beef and sauce hot, garnished with chopped parsley and crusty low-carb bread on the side.

Expert Tips

Use a variety of mushrooms for the best texture and flavor.
Don't overcrowd the pot when browning the beef, as this can prevent it from cooking evenly.
Use a low-sodium broth to control the amount of salt in the dish.
Let the beef rest for 10-15 minutes before serving to allow the juices to redistribute.
Serve the dish with a side of cauliflower mash or a simple green salad for a well-rounded and satisfying meal.
Experiment with different types of cheese, such as cheddar or Gruyère, for a unique flavor profile.
Add some diced bacon or pancetta to the pot for a smoky, savory flavor.
Use a slow cooker to cook the beef and sauce, if desired, for a hands-off and convenient meal.

Common Mistakes to Avoid

Not browning the beef properly, which can result in a lack of flavor and texture.
Overcrowding the pot when cooking the beef, which can prevent it from cooking evenly.
Not using a low-sodium broth, which can result in a dish that's too salty.
Not letting the beef rest before serving, which can result in a tough and dry texture.
Not stirring the sauce frequently enough, which can result in a sauce that's too thick or too thin.
Not using high-quality ingredients, such as grass-fed butter and Parmesan cheese, which can result in a dish that's lacking in flavor and texture.

Variations and Substitutions

Add some diced bell peppers or carrots to the pot for added flavor and nutrition.
Use different types of cheese, such as cheddar or Gruyère, for a unique flavor profile.
Add some diced bacon or pancetta to the pot for a smoky, savory flavor.
Use a slow cooker to cook the beef and sauce, if desired, for a hands-off and convenient meal.
Serve the dish with a side of cauliflower mash or a simple green salad for a well-rounded and satisfying meal.
Experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for a unique flavor and texture.
Add some fresh herbs, such as thyme or rosemary, to the pot for added flavor and aroma.

What to Serve With Beef Bourguignon

Beef Bourguignon is a hearty and flavorful dish that's perfect for serving with a variety of sides. Some options include cauliflower mash, a simple green salad, or crusty low-carb bread. You can also serve the dish with some roasted vegetables, such as Brussels sprouts or broccoli, for a well-rounded and satisfying meal.

One of the best things about this recipe is its versatility. You can serve it at a dinner party, or enjoy it as a cozy night in with the family. And with its rich, satisfying flavor, it's sure to become a favorite in your household.

Cauliflower mashSimple green saladCrusty low-carb breadRoasted vegetables, such as Brussels sprouts or broccoliSauteed spinach or kaleGrilled asparagus or bell peppers

Make-Ahead, Storage, Freezing and Reheating

Beef Bourguignon can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months. To make ahead, simply cook the beef and sauce as directed, then let it cool to room temperature. Cover the pot with plastic wrap or aluminum foil and refrigerate or freeze.

To reheat, simply thaw the frozen dish overnight in the fridge, then reheat it over low heat on the stovetop or in the oven. You can also reheat the dish in the microwave, if desired, but be careful not to overheat the sauce.

When reheating, it's a good idea to add a little bit of liquid to the pot, such as beef broth or red wine, to prevent the sauce from becoming too thick. You can also stir in some fresh herbs, such as thyme or parsley, to add a bright and fresh flavor to the dish.

Overall, Beef Bourguignon is a delicious and convenient dish that's perfect for making ahead and storing in the fridge or freezer. With its rich, satisfying flavor and tender, fall-apart texture, it's sure to become a favorite in your household.

Frequently Asked Questions

What type of beef is best for Beef Bourguignon?

The best type of beef for Beef Bourguignon is a tougher cut, such as chuck or round, that's been cut into 1 1/2-inch (3.8cm) pieces. This type of beef is perfect for slow cooking, as it becomes tender and flavorful with long cooking times.

Can I use a slow cooker to make Beef Bourguignon?

Yes, you can use a slow cooker to make Beef Bourguignon. Simply brown the beef and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 8-10 hours.

What's the best way to thicken the sauce?

The best way to thicken the sauce is to use a combination of almond flour and Parmesan cheese. Simply stir the flour into the sauce and cook for 1-2 minutes, then stir in the cheese until it's melted and smooth.

Can I make Beef Bourguignon ahead of time?

Yes, you can make Beef Bourguignon ahead of time. Simply cook the beef and sauce as directed, then let it cool to room temperature. Cover the pot with plastic wrap or aluminum foil and refrigerate or freeze.

What's the best way to reheat Beef Bourguignon?

The best way to reheat Beef Bourguignon is to thaw it overnight in the fridge, then reheat it over low heat on the stovetop or in the oven. You can also reheat the dish in the microwave, if desired, but be careful not to overheat the sauce.

Can I serve Beef Bourguignon with a side of crusty bread?

Yes, you can serve Beef Bourguignon with a side of crusty bread. Simply slice a baguette and serve it on the side, or use it to mop up the sauce.

Is Beef Bourguignon a low-carb dish?

Yes, Beef Bourguignon can be a low-carb dish if you use low-carb ingredients and portion control. Simply be mindful of the amount of sauce you're using and serve the dish with a side of low-carb vegetables, such as cauliflower or green beans.

Can I make Beef Bourguignon in a Dutch oven?

Yes, you can make Beef Bourguignon in a Dutch oven. Simply brown the beef and cook the vegetables in the pot, then add the sauce and cook until the beef is tender.

The Full Recipe

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