WebCombine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of …
Preview
See Also: Beef Recipes, Food RecipesShow details
WebSet beef aside in plate with the bacon. If needed, add 2 TB to pot and heat oil. Add carrots, onions, garlic, 1 TB kosher salt, 2 tsp black pepper and saute for 5 …
See Also: Beef Recipes, Stew RecipesShow details
WebTurn off saute mode. Pressure Cook: Transfer beef back to pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal lid. Cook at high pressure for 40 minutes, …
See Also: Beef RecipesShow details
STOVE TOP BEEF BOURGUIGNON: In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides.
This Low-Carb Beef Bourguignon Stew can be made ahead and reheated. Like our Low-Carb Italian Sausage Soup-Instant Pot Recipe, and our Low-Carb Slow-Cooker Vegetable Beef Soup this soup can also be frozen and eaten later. I love serving it over riced cauliflower to make a whole meal. Enjoy!
Carrots, cremini or button mushrooms, pearl onions and garlic make up the simple list of vegetables found in a traditional Beef Bourguignon. Any other fixings like celery or turnips are a total faux pas.
Be the first to rate & review! Ingredients matter for this traditional French dish. Wine is a crucial component of beef bourguignon (you'll use a whole bottle of it!). Pinot noir is a medium-bodied wine that won't overwhelm the stew, but has a good amount of tannins that help tenderize the beef as it simmers.