January 19 2018 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Boeuf Bourguignon with cauliflower mash
Cold nights meet warm stew. Check out our delicious low carb take on this classic French dish. Our cauli mash will soak up the sauce to ensure you enjoy every drop!
USMetric
servingservings
Ingredients
- 4 oz. 110 g butter, divided
- 2 lbs 900 g chuck roast, cut into 1.5" (2.5 cm) cubes
- 5 oz. 140 g bacon, cut into smaller pieces
- 4 oz. 110 g pearl onionpearl onions or yellow onion, cut into smaller piecesyellow onions, cut into smaller pieces
- 3 3 garlic clove, slicedgarlic cloves, sliced
- 1 (2¼ oz.) 1 (60 g) carrot, peeled and slicedcarrots, peeled and sliced
- 5 oz. (2 cups) 140 g (475 ml) mushrooms, sliced
- 2 cups 475 ml dry red wine
- 2 2 bay leafbay leaves
- 1 tsp 1 tsp dried thyme
- salt and ground black pepper
Cauliflower mash
- 2 lbs 900 g cauliflower
- 3 oz. 85 g butter
- salt and ground black pepper
Garnish
- ¼ cup 60 ml fresh thyme (optional)
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www.dietdoctor.com
Making low carb simple
Instructions
- 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 it aside later.
- Add the bacon, onion, garlic, carrot, and mushrooms to the dutch oven or pot along with the remaining butter and sear over medium-high heat 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 (with the lid on) for 1.5 hours or until the meat is very tender. Check now and then and add water if too much liquid has evaporated. Season with salt and pepper to taste.
- While the stew is simmering, make the mash. Rinse and trim the cauliflower and cut into small pieces or florets. You can use both the stem and the leaves.
- Boil in lightly salted water for about 8 minutes until the pieces are soft but not mushy. Drain and discard the water.
- Add butter and use an immersion blender to reach the desired consistency. A hand-held electric mixer works as well. Season with salt and pepper to taste.
Tip
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.
Recommended special equipment
Dutch oven, large heavy-bottomed pot, or a slow cooker
Immersion blender or a hand-held electric mixer
Also, for the past few days, the Nutrition Info for the DD recipes does not show when hovering.
Thanks!
At 13g carbs per serving, this is more of a moderate low carb recipe rather than strict keto.
OMG this is amazing. I used Sebastiani Cabernet Sauvignon for the wine. Enjoying a bit of the leftover bottle with my bowl of Boeuf Bourguignon.
You could add some glucomannan or xanthan gum to thicken the stew if it didn't reduce enough during the 1.5 hour cooking phase.
Unfortunately we have not tested this recipe in the oven, just on the stove and in a slow cooker.
The stove top in a heavy bottom IKEA casserole were even better than the slow cooker. I must say it is not the recipe, but the equipment.
What a luscious idea! Be sure to include the extra cream cheese in your carb count.
Hi, Michael! This recipe was updated by our team on January 9, 2021. When ingredients are changed, the carb count usually changes. Kristin was likely referring to an older version of the recipe.
Hi, Linda! The smoked would be a personal preference, and it's not necessary to trim the fat.