Keto & Paleo Beef Bourguignon
“Check-out our delicious low-carb take on this classic French dish. It’s a simple, homely and a one pot dish. It’s French cooking at it’s finest.“.” Keto & Paleo Beef Bourguignon – You must try this recipe.
Let us know if you liked this recipe. Try the other recipe categories as well!
- 3 oz. butter
- 11⁄3 lbs chuck roast
- 5 oz. smoked pork belly
- 3 oz. pearl onions
- 3 garlic cloves
- 1 carrot, sliced
- 3 oz. mushrooms
- 2 cups red wine, dry
- 2 bay leaves
- ½ tsp dried thyme
- salt and ground black pepper
- Cut the chuck roast into small cubes, about 1-1.5 inches.
- Place a dutch oven or large heavy-bottomed pot over high heat. Add half of the butter.
- Sear the beef in batches; do not add it all to the pot at once as this will cool the cooking surface and you won’t get a nice brown finish on your meat. Season generously with salt and pepper.
- Once all the meat is nicely browned, remove it from the pan and set aside for later.
- Cut the pork into small pieces and slice the vegetables and mushrooms. Add to the already used dutch oven or pot along with the remaining butter and sear over medium-high heat.
- Once the vegetables and pork have cooked for a couple of minutes, add the seared beef back to the dutch oven. Add wine and seasonings. Stir and bring to a boil.
- Lower the heat and let simmer for 1.5 hours or until the meat is very tender. Check every now and then and add water if too much liquid has evaporated. Season with salt and pepper to taste.
- Enjoy! 🙂
- This recipe also works well with a slow cooker. Follow it as written up until step 6; at that point, put everything in your slow cooker and cook on high for 4 hours or low for 6-8 hours.
Per Serving: 933 calories; 71 g fat; 11.9 g carbohydrates; 38 g protein.
Recipe by: Kiro, Photo Credit: Maslova Valentina
Submit Your Recipe!
Please remember, We cannot accept any recipes taken from a book/website/other source. Remember that a reader should be able to take your recipe and cook from it without encountering any problems. End all recipes with a useful tip, e.g. an alternative ingredient you could use, something the dish goes well with, whether you can freeze it, etc.
Get more stuff like this
Subscribe to our mailing list and get interesting stuff and updates to your email inbox.
Thank you for subscribing.
Something went wrong.