This keto boeuf bourguignon is a classic French dish and with these colder nights, I love to make any and all soups and stews! This recipe is easy to make since I can practically throw everything in the Instant Pot and let it cook.
Sometimes soups don’t always get me full by themselves so I made this boeuf bourguignon with a cauliflower mash to really to get me full and it works and pairs together perfectly!
Yields 4 servings of Keto Boeuf Bourguignon with Cauliflower Mash
The Preparation
Beef Stew:
- 3 ounce butter
- 21 ounce beef chuck roast
- 5 ounce bacon, diced
- 3 ounce onion, pearl
- 3 teaspoon fresh garlic, sliced
- 1 medium carrot, sliced
- 3 ounce mushrooms, sliced
- 1 cup beef broth
- 1 cup dry red wine
- 2 medium bay leaf
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Cauliflower Mash:
- 28 ounce cauliflower
- 3 ounce butter
- Salt and pepper to taste
The Execution
1. Measure out and prepare all ingredients.
2. Dice the beef chuck roast.
3. In an Instant Pot add half the butter to the bottom of the bowl.
4. Add a portion of the beef to the Instant Pot and allow it to cook thoroughly. Then add another portion and cook, and so on until all the meat is cooked.
5. Remove the beef from the Instant Pot and set aside.
6. Add the bacon, pearl onions, garlic cloves, carrots, and mushrooms to the Instant Pot. Add the butter. Sear on medium to high heat.
7. Once these have cooked for a while, add in the cooked beef, beef broth, red wine, bay leaves, dried thyme, and salt and pepper.
8. Close the lid on the Instant Pot and cook for 30 minutes on the stew setting.
9. While the stew is cooking, make the cauliflower mash. Cut the cauliflower into small florets.
10. Boil the cauliflower in a pan with water and a dash of salt for 5 minutes.
11. Strain this and add the cauliflower back into the pan. Add the butter and stir with an immersion blender. Season with salt and pepper.
12. Serve hot and enjoy!
This makes a total of 4 servings of Keto Boeuf Bourguignon with Cauliflower Mash. Each serving comes out to be 973 calories, 75.3g fat, 8.7g net carbs, and 52.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3.00 ounce butter | 610 | 69 | 0.1 | 0 | 0.1 | 0.7 |
| 21.00 ounce beef chuck roast | 1405 | 91 | 0 | 0 | 0 | 146.6 |
| 5.00 ounce bacon | 756 | 66.2 | 0 | 0 | 0 | 37.8 |
| 3.00 ounce onion | 34 | 0.1 | 7.9 | 1.5 | 6.5 | 1.2 |
| 3.00 teaspoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 1.00 medium carrot | 16 | 0.1 | 3.8 | 1.4 | 2.4 | 0.4 |
| 3.00 ounce mushrooms | 24 | 0.4 | 4.5 | 1.9 | 2.6 | 1.9 |
| 1.00 cup beef broth | 40 | 1.3 | 0 | 0 | 0 | 6.6 |
| 1.00 cup dry red wine | 200 | 0 | 6.1 | 0 | 6.1 | 0.2 |
| 2.00 medium bay leaf | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.50 teaspoon dried thyme | 2 | 0 | 0.4 | 0.2 | 0.2 | 0.1 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 28.00 ounce cauliflower | 183 | 4 | 32.6 | 18.3 | 14.3 | 14.3 |
| 3.00 ounce butter | 610 | 69 | 0.1 | 0 | 0.1 | 0.7 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 3891 | 301.1 | 58.2 | 23.4 | 34.9 | 210.9 |
| Per Serving (/4) | 973 | 75.3 | 14.6 | 5.9 | 8.7 | 52.7 |
Keto Boeuf Bourguignon with Cauliflower Mash
Ingredients
Beef Stew:
- 3 ounce butter
- 21 ounce beef chuck roast
- 5 ounce bacon diced
- 3 ounce onion pearl
- 3 teaspoon fresh garlic sliced
- 1 medium carrot sliced
- 3 ounce mushrooms sliced
- 1 cup beef broth
- 1 cup dry red wine
- 2 medium bay leaf
- ½ teaspoon dried thyme
- Salt and pepper to taste
Cauliflower Mash:
- 28 ounce cauliflower
- 3 ounce butter
- Salt and pepper to taste
Instructions
- Measure out and prepare all the ingredients.
- Dice the beef chuck roast.
- In an Instant Pot add half the butter to the bottom of the bowl.
- Add a portion of the beef to the Instant Pot and allow it to cook thoroughly. Then add another portion and cook, and so on until all the meat is cooked.
- Remove the beef from the Instant Pot and set aside.
- Add the bacon, pearl onions, garlic cloves, carrots, and mushrooms to the Instant Pot. Add the butter. Sear on medium to high heat.
- Once these have cooked for a while, add in the cooked beef, beef broth, red wine, bay leaves, dried thyme, and salt and pepper.
- Close the lid on the Instant Pot and cook for 30 minutes on the stew setting.
- While the stew is cooking, make the cauliflower mash. Cut the cauliflower into small florets.
- Boil the cauliflower in a pan with water and a dash of salt for 5 minutes.
- Strain this and add the cauliflower back into the pan. Add the butter and stir with an immersion blender. Season with salt and pepper.
- Serve hot and enjoy!
