Bœuf Bourguignon (Beef Burgundy)

A long time favorite of my parents when they were living.  I was pretty fond of it myself!  We haven’t had it in ages so I fixed it for dinner last night with the small 2# chuck roast I defrosted.  Yum!  I forget how good this French stewed beef dish is.  This evening I used a fairly small piece of chuck roast, only 2#, but it made enough dinner for 4 very ample servings.  We consumed two and I froze the remainder for another meal!  This dish is not suitable for Atkins induction or Keto dieters in the first 2-3 weeks because of the wine.  But once you’ve been on plan for awhile you can enjoy this delightful, rich, hearty dish from the Burgundy region of France.

INGREDIENTS:

2 lb.   beef chuck, cut in 1½” cubes, trimmed of all fat and gristle

3 T. coconut or extra light olive oil

¼ c. Einkorn flour (or sifted Carbquik bake mix, to reduce carbs)

2 large carrots, peeled, cut in ½” slices

4 oz. yellow onion, cut in wedges (1″ whole onions are traditional)

¼ tsp. dried thyme leaves, crushed (or 1 tsp. fresh, chopped)

2 large cloves garlic, minced (or 3 small)

½ c. Burgundy wine (or other full-bodied red wine)

¼ t.. sea salt

¼ t. coarse black pepper

10 large button mushrooms (8 oz.)

½ c. rich beef broth or bone broth

Water to cover pot contents

Thickener of your choice (I used a light dusting of xanthan gum)

VARIATION:  Add some cubed rutabaga or turnip (potato sub) when you add in the carrots

DIRECTIONS:  Cut beef into 1½” cubes.  Trim all visible fat and gristle off that you can.  Using a large stew/soup pot, heat up the 3T. oil on high heat.  While it is heating, Place the meat into a bag with the flour, salt and pepper.  Shake well to coat.  Place pieces of meat into hot oil and brown the bottom surfaces.  When really browned, turn the pieces and brown the other side.  Add 1-2 c. tap water to slow the cooking.  Next add wine and all remaining ingredients listed.  End with enough more water to cover all solid ingredients, about 1/2″ past, actually.  Allow to come to a boil on high heat.  When it is bubbling lower to lowest heat setting and simmer for about 2 hours.  Cover only if too much water is evaporating and contents are not well-covered. Stir about every 15-20 minutes.  When all is tender and veggies are not too overdone, thicken liquid with your preferred thickener.  Serve at once.

NUTRITIONAL INFO:  Makes 4 large servings, each contains:  (does not include potato sub)

462 cals, 19.1g fat, 16.3g carbs, 3.3g fiber, 13g NET CARBS, 138 mg sodium (to reduce carbs, eat a smaller portion than 1/4 of the batch)

Advertisement

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s