Beef Bourguignon – 9 Net Carbs

Jun 09, 2023June 9, 20230 18
Beef Bourguignon recipe with only 9 Net Carbs per serving
in Main

Prep

20 min

Cook

3 hours

Ready In

3 hours 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

8 pieces cooked bacon , chopped
1 1/2 cups red wine
1 1/2 cups beef broth
1 bay leaf
1 1/2 teaspoons thyme
1/4 cup tomato paste
1 teaspoon Dijon mustard
2 tablespoons minced garlic
1 teaspoon black pepper
1 tablespoon quick-cooking tapioca
2 tablespoons olive oil , divided
2 packages mushrooms , quartered
1 1/2 teaspoons celery salt
2 lbs beef stew meat , fat trimmed
1 bag frozen pearl onions , thawed

Nutrision Information

Servings Per Recipe
8
Calories
493
Sugar
3g
Fat
32g
Beef Bourguignon is a classic French stew that originated in the Burgundy region. It is also known as Beef Burgundy and is often made with red wine, beef broth, bacon, mushrooms, and onions. The slow cooking process allows the flavors to develop and become rich and savory. Traditionally, this dish is served with potatoes or egg noodles, but it can also be served with a side of vegetables or over cauliflower rice. This recipe is a slightly healthier version because it has only 9 Net Carbs per serving. Be sure to marinate the beef for at least 2 hours to allow the flavors to fully seep in. Enjoy this delicious and hearty meal with your loved ones!

Instructions

1.In a large bowl, combine the red wine, beef broth, bay leaf, thyme, tomato paste, Dijon mustard, minced garlic, black pepper, and quick-cooking tapioca.
2.Set the marination aside and proceed to cook the bacon pieces until golden brown. Remove the cooked bacon and place it on a paper towel to get rid of any excess oil.
3.In the same pan, add a tablespoon of olive oil and the quartered mushrooms. Cook them for about 5-7 minutes or until they release their liquid and turn golden brown. Season the mushrooms with celery salt. Set them aside too.
4.Preheat the oven to 325ºF (160ºC).
5.In the same pan, heat another tablespoon of olive oil and brown the beef stew meat. Add the marination to the beef and simmer for about 5 minutes until the sauce thickens. Add the thawed pearl onions and the cooked bacon to the pan. Let everything simmer for another 5 minutes then fold in the cooked mushrooms.
6.Transfer the beef bourguignon to an oven-safe dish and cover it with aluminum foil.
7.Bake for 2 1/2 to 3 hours or until the meat is tender. Remove the foil and bake for another 15 minutes. Serve hot and enjoy!

PROS

Beef Bourguignon is a classic French recipe that is rich, flavorful, and warming.

This version is healthier than traditional beef bourguignon recipes because it has only 9 net carbs per serving.
The marination process and slow cooking method allow the flavors to develop and the meat to become tender and juicy.
This dish is perfect for cold winter nights or when you need a comforting and satisfying meal.
It can also be served with a side of vegetables or over cauliflower rice.

CONS

This recipe requires a long cooking time, but most of it is hands-off.

The ingredients for this dish can be expensive, especially the red wine and beef stew meat.

Because of the reduced carbohydrate content, there may be a slight difference in the texture of the sauce.

HEALTH & BENEFITS

Beef Bourguignon is a good source of protein, vitamins, and minerals.
The beef contains iron, zinc, and vitamin B12, which are important for maintaining healthy blood cells and supporting brain function.
The mushrooms and onions are rich in antioxidants, fiber, and immune-boosting compounds. Red wine also contains resveratrol, which has been linked to improving heart health and reducing inflammation.

Print

Leave a Reply

Your email address will not be published.