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Low-Carb Beef Bourguignon Stew served over riced cauliflower.

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.

Course Main Course, Soup
Cuisine French, low-carb
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Annissa Slusher

Ingredients

  • 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

Instructions

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.

Recipe Notes

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