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!
January 19 2018 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
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
6 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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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
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
28 comments
1
gjeanieg
January 30 2018
I would like to try this soon; looks delicious! The carb count is a bit high for us right now. Is the cooking wine the biggest offender here?
Also, for the past few days, the Nutrition Info for the DD recipes does not show when hovering.
Thanks!2
gjeanieg
January 31 2018
Just wanted to add that we did make this last night. It is DELICIOUS! A new favorite!
3
Jill
August 8 2018
Would adding cream towards the end boost keto levels?
4
Yvonne
September 13 2018
Have made this twice, its delicious. Did it on stove top, and in slowcooker, stove top version was much nicer, not sure why.
5
Kathleen
October 14 2018
Great, elegant recipe! Served it for a small dinner party and everyone loved it. Next time I will reserve a scattering of carrot pieces and pearl onions until later in the cooking process so that they can retain their shape and color. I followed the recipe, cooked everything for 1.5 hours (which the beef needs) and the veggies largely disappeared into the rich brown gravy. Delicious! But it didn't look like the picture.
- 1 comment removed
7
William
January 25 2019
It found it yucky all’s I could tast was the alcohol from the wine since there is no other liquid in it.
8
Yvonne
February 13 2019
I only used 100 ml of wine as it sounded far too much in the recipe, rest I made up with veggie stock, was delicious.
9
Ginette
March 27 2019
Is th recips ok when you on Keto for 2 weeks
Reply: #10
10
Reply to comment #9 by Ginette
Kristin Parker Team Diet Doctor
March 28 2019
Is th recips ok when you on Keto for 2 weeks
At 13g carbs per serving, this is more of a moderate low carb recipe rather than strict keto.
Reply: #25
11
Joanna
June 9 2019
I used only 250ml of wine and some broth. It was delicious and very feeling for winter dinner in Australia.
12
Pamela P
June 10 2019
I just made this for dinner. I added in a little bit of leftover celery that I had from yesterday's lunch.
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.
13
Herma
July 12 2019
Sheer heaven in winter!
- 2 comments removed
16
Susan
February 10 2020
I made this tonight. Seasoning is delicious. Meat was tender. I just didn’t care for the thin souplike consistency. How could you legally thicken the stew. I’m pretty sure the French original version was a thick stew like consistency. Please help.
Reply: #17
17
Reply to comment #16 by Susan
Kristin Parker Team Diet Doctor
February 10 2020
I made this tonight. Seasoning is delicious. Meat was tender. I just didn’t care for the thin souplike consistency. How could you legally thicken the stew. I’m pretty sure the French original version was a thick stew like consistency. Please help.
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.
18
bassem.sabagh
July 16 2020
Hi - love it! .. any advice on oven cooking?.. trying it at 125c for now - but may I need a higher temp?
Reply: #19
19
Reply to comment #18 by bassem.sabagh
Kristin Parker Team Diet Doctor
July 16 2020
Hi - love it! .. any advice on oven cooking?.. trying it at 125c for now - but may I need a higher temp?
Unfortunately we have not tested this recipe in the oven, just on the stove and in a slow cooker.
20
Susan
October 26 2020
Boeuf Bourguignon with cauliflower mash is another delicious /devine recipe of Anne. Her recipes is the best. Thank you.
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.Reply: #21
21
Reply to comment #20 by Susan
Yvonne
November 2 2020
I agree, wasn’t nearly as good done in the slow cooker.
22
Celine
December 13 2020
if I don't do the mash cauliflower, how many carb will be the serving?
23
Karrie Glasgow
January 6 2021
This was delicious. The whole house smelled wonderful as this was cooking. I added about 2 T cream cheese to the stew to thicken. I also added the same to the cauliflower mash to make it creamier.
Reply: #24
24
Reply to comment #23 by Karrie Glasgow
Crystal Pullen Team Diet Doctor
January 6 2021
This was delicious. The whole house smelled wonderful as this was cooking. I added about 2 T cream cheese to the stew to thicken. I also added the same to the cauliflower mash to make it creamier.
What a luscious idea! Be sure to include the extra cream cheese in your carb count.
25
Reply to comment #10 by Kristin Parker
Michael Cullen
January 16 2021
Hi Kristen, the recipe says 10g of Carbs. Why are you saying 13g? Which one is right please, big difference
Reply: #26
26
Reply to comment #25 by Michael Cullen
Kerry Merritt Team Diet Doctor
January 16 2021
Hi Kristen, the recipe says 10g of Carbs. Why are you saying 13g? Which one is right please, big difference
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.
27
Debora
September 29 2021
Delicious!
28
Ruth
November 1 2021
This is the best. OMG I used half wine, half stock and it was sooo good we didnt even have it with the cauliflower, it was like a wonderful chunky soup, so filling. Also really likes that it is less fat than some dishes. I have body fat so no need to add more for me and i can serve it to family with a few carbs if they like without them having a high carb and high fat meal.
29
Linda M
January 3 2022
Should bacon be smoked or unsmoked? And should it have fat trimmed off?
Reply: #30
30
Reply to comment #29 by Linda M
Kerry Merritt Team Diet Doctor
January 3 2022
Should bacon be smoked or unsmoked? And should it have fat trimmed off?
Hi, Linda! The smoked would be a personal preference, and it's not necessary to trim the fat.
31
Sarah
February 8 2022
If I don't have cauliflower mash 4g carbs will this be 6g carbs/?
