📝 About This Recipe
Experience the soul-warming elegance of a French bistro classic without the carb-heavy potatoes or flour thickeners. This Keto Beef Bourguignon swaps traditional starches for tender, buttery turnips and peppery radishes that mellow beautifully during a slow braise in rich Pinot Noir. The result is a deeply savory, velvet-textured stew where succulent chunks of beef chuck melt in your mouth alongside smoky bacon and aromatic herbs.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes and patted dry)
- 6 ounces Thick-cut Bacon (diced into lardons)
- 1 medium Yellow Onion (diced)
- 4 cloves Garlic (minced)
The Low-Carb Vegetables
- 12 ounces Small Purple Top Turnips (peeled and quartered)
- 8 ounces Red Radishes (halved)
- 10 ounces Cremini Mushrooms (halved or quartered)
- 1/2 cup Pearl Onions (frozen or fresh, peeled)
The Braising Liquid and Seasoning
- 750 ml Dry Red Wine (Pinot Noir or Burgundy preferred)
- 2 cups Beef Bone Broth (low sodium)
- 2 tablespoons Tomato Paste
- 4 sprigs Fresh Thyme
- 2 pieces Bay Leaves
- 1/4 teaspoon Xanthan Gum (optional, for thickening)
- 2 tablespoons Butter (unsalted)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Use a paper towel to pat the beef cubes completely dry; this is essential for achieving a deep brown crust.
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2
In a large Dutch oven over medium heat, cook the diced bacon lardons until the fat has rendered and they are golden brown and crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
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3
Increase the heat to medium-high. Working in batches to avoid crowding, sear the beef cubes in the bacon fat until deeply browned on all sides (about 3-4 minutes per side). Remove and set aside with the bacon.
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4
Lower the heat to medium and add the diced yellow onion. Sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
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5
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and caramelize.
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6
Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot—this is where the flavor lives!
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7
Return the beef and bacon to the pot. Add the beef broth, thyme sprigs, and bay leaves. The liquid should just barely cover the meat.
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8
Bring the liquid to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven for 1 hour 30 minutes.
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9
Carefully remove the pot from the oven. Stir in the quartered turnips, halved radishes, and pearl onions. Return to the oven, covered, for another 45-60 minutes until the beef and vegetables are fork-tender.
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10
While the stew finishes, melt the butter in a separate skillet over medium-high heat. Sauté the mushrooms until browned and tender, then set aside.
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11
Once the beef is tender, stir the sautéed mushrooms into the pot. If you prefer a thicker sauce, lightly sprinkle the xanthan gum over the surface while whisking constantly to avoid clumps.
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12
Remove the thyme stems and bay leaves. Taste and adjust seasoning with salt and plenty of freshly cracked black pepper before serving.
💡 Chef's Tips
Always pat your beef dry before searing; moisture is the enemy of caramelization. Radishes lose their 'bite' and become remarkably like red potatoes when braised, so don't skip them. If the sauce is too thin, simmer it uncovered on the stovetop for 10 minutes to reduce it before adding xanthan gum. This dish tastes even better the next day after the flavors have had time to marry in the refrigerator. Use a wine you would actually drink; a cheap 'cooking wine' will result in a bitter, flat sauce.
🍽️ Serving Suggestions
Serve over a bed of creamy cauliflower mash to soak up the luxurious red wine sauce. Pair with a glass of the same Pinot Noir used in the cooking process. Add a side of sautéed green beans with toasted almonds for a textural contrast. Garnish generously with freshly chopped parsley to add a pop of color and brightness. Serve in wide, shallow bowls with a keto-friendly almond flour baguette for dipping.