Boeuf Bourguignon with cauliflower mash

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!

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
4 servingservings

Ingredients

  • 3 oz. 75 g butter
  • 113 lbs 600 g chuck roast
  • 5 oz. 150 g smoked pork belly
  • 3 oz. 75 g pearl onionpearl onions
  • 3 3 garlic clovegarlic cloves
  • 1 1 carrot, slicedcarrots, sliced
  • 3 oz. 75 g mushrooms
  • 2 cups 475 ml red wine, dry
  • 2 2 bay leafbay leaves
  • ½ tsp ½ tsp dried thyme
  • salt and ground black pepper
Cauliflower mash
  • 1¾ lbs 800 g cauliflower
  • 3 oz. 75 g butter or olive oil
  • salt and ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Cut the chuck roast into small cubes, about 1-1.5 inches.
  2. Place a dutch oven or large heavy-bottomed pot over high heat. Add half of the butter.
  3. 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.
  4. Once all the meat is nicely browned, remove it from the pan and set aside for later.
  5. Cut the pork into small pieces and slice the vegetables and mushrooms. Add to the already used dutch oven or pot along with the remaining butter and sear over medium-high heat.
  6. Once the vegetables and pork have cooked for a couple of minutes, add the seared beef back to the dutch oven. Add wine and seasonings. Stir and bring to a boil.
  7. Lower the heat and let simmer for 1.5 hours or until the meat is very tender. Check every now and then and add water if too much liquid has evaporated. Season with salt and pepper to taste.
  8. 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.
  9. Boil in lightly salted water for about 5 minutes until the pieces are soft but not mushy. Drain and discard the water.
  10. Add butter and use an immersion blender to reach 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.

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5 comments

  1. gjeanieg
    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
    Just wanted to add that we did make this last night. It is DELICIOUS! A new favorite!
  3. Jill
    Would adding cream towards the end boost keto levels?
  4. Yvonne
    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
    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.

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