Keto beef bourguignon with root vegetables

A keto version of the classic beef bourguignon, with low-carb vegetables like celery root and mushrooms. This slow-cooked dish is rich in flavor and perfect for a comforting meal.

Ingredients

800g braising beef, cut into large cubes

150g bacon

1 celery root, diced

200g button mushrooms, sliced

2 carrots, cut into slices

1 onion, chopped

2 cloves of garlic, chopped

500ml dry red wine

250ml beef broth

2 tablespoons of tomato paste

2 tablespoons of olive oil

1 bouquet garni (thyme, bay leaf, parsley)

Salt and freshly ground pepper

Instructions

1. Preparation (20 min): Preheat the oven to 150°C if using oven cooking. Cut the beef into large, even cubes (3–4 cm). Pat the meat dry to promote a good sear. Prepare all the vegetables: diced celeriac, sliced ​​carrots, sliced ​​mushrooms, sliced ​​onion.
2. Sear the fat (8–10 min): Heat 2 tablespoons of olive oil in the cast iron Dutch oven over medium-high heat. Add the bacon and cook 3–4 minutes until browned; remove and set aside on absorbent paper. In the same casserole dish, sear the beef cubes in small quantities (2–3 minutes per side) without crowding them to obtain a nice browned crust; reserve each batch.
3. Cooking background (4–5 min): Reduce heat to medium, add onion and garlic; sweat 3–4 minutes until transparent. Add the celeriac and carrots, brown for 2 minutes. Return the beef and bacon to the casserole dish.
4. Deglaze and simmer (3 min + simmer): Add the tomato paste and mix for 1 minute, then pour in the red wine to deglaze, scraping the bottom to dissolve the juices (1–2 min). Add the broth until the meat is 3/4 covered, the bouquet garni, salt and pepper. Bring to a simmer, then cover and simmer over very low heat for 2.5 hours on the hob or bake for 2.5 hours at 150°C.
5. Add the mushrooms (last 20–30 min): 20–30 minutes before the end, add the sliced ​​mushrooms so that they remain firm and absorb the sauce.
6. Thicken and rectify (10 min): If necessary, remove the lid and reduce over high heat for 5–10 minutes to obtain the desired consistency; adjust the seasoning. Remove the bouquet garni.
7. Resting and serving: Let rest 10–15 minutes before serving — the dish tastes better if prepared the day before. Serve with mashed cauliflower or sautéed greens to stay within keto macros.

Variants

• Beef with paprika: add a teaspoon of sweet paprika for a different flavor.
• Beef with olives: add a handful of pitted green olives at the end of cooking.
• Chocolate beef: add a square of 90% dark chocolate for an original touch.

Tips

• Use a good quality red wine for best results.
• Prepare the dish the day before so that the flavors develop even more.
• For a thicker sauce, remove the lid during the last 30 minutes of cooking.

FAQ