Keto Beef Stew (Beef Bourguignon a la Julia Child)

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Preheat the oven to 160 degrees Celsius (325 degrees Fahrenheit).

Cut a full chuck roast into uniform 5 centimeter (2 inch) cubes.

Heat olive oil in a large skillet or French oven over moderate heat.

Add pork belly or unflavored bacon and sauté for 3 to 5 minutes until golden and crispy. Remove and set aside.

Pour red wine into a small saucepan and bring to a light rolling boil for a few minutes, then set aside.

Reheat the bacon fat in the skillet until hot and sizzling.

Thoroughly dry the beef cubes with paper towels to ensure they brown properly.

Add half of the beef cubes to the skillet, ensuring plenty of room between them to sauté evenly.

Brown all sides of the beef cubes, then remove and set aside. Repeat with the second batch of beef.

In the same skillet, use the remaining fat to cook the carrots and onions for a couple of minutes.

Return the beef and pork belly or bacon to the skillet and season with salt and pepper.

Add the boiled red wine, then stir to remove the fond from the bottom of the pot.

Add beef stock to cover the meat, then add tomato paste, garlic, thyme, and crumbled bay leaf. Stir and bring back to a simmer.

Cover the pot with a lid and place it in the lower third of the oven to cook for 2 to 3 hours.

Prepare the rest of the vegetables by adding butter and quartered mushrooms and pearl onions to a small pan over moderate heat. Sauté until done, then set aside.

After 2 to 3 hours, check if the meat is done by piercing it with a fork. If not tender, return to the oven for longer.

Once done, remove from the oven and strain the sauce through a sieve to separate it from the meat, onions, and carrots.

Taste the sauce for seasoning and adjust if needed, being careful with salt as it will taste saltier when reduced.

Return the meat and vegetables to the casserole pot or serving terrine, then add sautéed mushrooms and onions.

Leave the pot uncovered to cool to avoid an acidic taste in the meat.

To thicken the sauce, dissolve 1 tablespoon of glucomannan in 1 cup of cold water, then add to the sauce while stirring continuously to prevent lumps.

Put the pot on the stovetop over low heat, stirring continuously to reduce and thicken the sauce until it coats the back of a spoon, about 5 minutes.

If the sauce is too thick, add a little water, reduce heat, stir briskly, and cook for 1 to 2 minutes before removing from heat.

Pour the gravy over the meat and vegetables and stir to combine.

Serve hot or cold in a serving terrine or individual plates, optionally garnished with fresh parsley.

Serve with cauli-rice or jicama french fries seasoned with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens