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, cut into 1.5" (2.5 cm) cubes
  • 5 oz. 150 g bacon or smoked pork belly , cut into small pieces
  • 3 oz. 75 g pearl onionpearl onions
  • 3 3 garlic clove, slicedgarlic cloves, sliced
  • 1 1 carrot, slicedcarrots, sliced
  • 3 oz. 75 g mushrooms, sliced
  • 2 cups 475 ml dry red wine
  • 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. Place a dutch oven or large heavy-bottomed pot over high heat. Add half of the butter.
  2. 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.
  3. Once all the meat is nicely browned, remove it from the pan and set aside for later.
  4. Add the bacon and vegetables to the dutch oven or pot along with the remaining butter and sear over medium-high heat.
  5. 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.
  6. Lower the heat and let simmer (with the lid on) 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.
  7. 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.
  8. Boil in lightly salted water for about 5 minutes until the pieces are soft but not mushy. Drain and discard the water.
  9. 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.

Recommended special equipment

  • Dutch oven, large heavy-bottomed pot, or a slow cooker
  • Immersion blender or a hand-held electric mixer

Use the slow cooker

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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18 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.
  6. 1 comment removed
  7. William
    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
    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
    Is th recips ok when you on Keto for 2 weeks
    Reply: #10
  10. Kristin Parker Team Diet Doctor

    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.

  11. Joanna
    I used only 250ml of wine and some broth. It was delicious and very feeling for winter dinner in Australia.
  12. Pamela P
    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
    Sheer heaven in winter!
  14. Mandy
    Good afternoon,

    I was just wondering how many grams is a serve?

    Normaly I wouldn't bother however I'm trying to lose weight and need to learn portion sizes.

    Thank you

    Reply: #15
  15. Kristin Parker Team Diet Doctor

    Good afternoon,
    I was just wondering how many grams is a serve?
    Normaly I wouldn't bother however I'm trying to lose weight and need to learn portion sizes.
    Thank you

    This recipe as written makes 4 servings. Serving or portion size or weight may vary. If you need to just make 1 serving, you can change the number of servings using the drop down option above the list of ingredients.

  16. Susan
    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. Kristin Parker Team Diet Doctor

    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
    Hi - love it! .. any advice on oven cooking?.. trying it at 125c for now - but may I need a higher temp?
    Reply: #19
  19. Kristin Parker Team Diet Doctor

    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.

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