Add beef broth. Stir in tomato paste, thyme and bay leaf. Bring to a simmer. Allow to simmer until broth has thickened enough to coat a spoon. …
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Cut the beef into large chunks and season with some salt. Heat a Dutch oven or a heavy-based pot greased with 2 tablespoons of ghee. Fry the …
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1 cup Beef Stock 3 tablespoon Tomato Paste 1 teaspoon Thyme or ⅓ teaspoon fresh 2 Bay Leaves 2 Carrots peeled and cut into large chunks …
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Add wine and seasonings. Stir and bring to a boil. Lower the heat and let simmer (with the lid on) for 1.5 hours or until the meat is very tender. Check now and then and add …
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1 beef bullion cube, crushed 1 teaspoon fresh thyme, finely chopped 2 tablespoons fresh parsley, finely chopped (divided) 2 bay leaves 1 pound fresh small white or …
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Low Carb Lusciousness Ree Drummond is working on some great new ideas for cooking low carb! First up in the test kitchen is some flavorsome and fantastic Grilled Pork Tenderloin with …
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Return the beef, the pancetta, and all the remaining ingredients (carrots, onion, garlic, mushrooms, and thyme into the pan. Add the beef stock so the meat is fully covered (this may require 2-3 cups of liquid or so). Cover and …
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Add the beef to the pot in three batches, making sure not to crowd the pan. Using a spatula and tongs, brown the beef on all sides, 4-5 minutes. If the pan gets too dry, add more bacon grease. Remove beef to a large bowl. …
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Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon. Add the carrots, pearl onions, and …
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4 lbs Beef Chuck Roast Cubed into 4 inch chunks 1 lb Bacon Cut into 2 inch Pieces 6 cups Beef Broth 2 cups Red Wine Dry 2 cups Carrots cut into 2 inch pieces 2 cups White Onion rough …
Sear Beef: Heat a large skillet to medium-high heat. Add olive oil to the pan, then add the beef and sear it on each side for 2-3 minutes, until slightly browned. Put the seared …
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Yields: 8 serving (s) Prep Time: 15 mins Cook Time: 3 hrs Total Time: 3 hrs 15 mins Ingredients FOR the stew 3 tbsp. olive oil 1 tbsp. butter 2 lb. beef stew meat (chuck roast …
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2 lb beef chuck shoulder roast – cut into 2 inch cubes 1 small onion Chopped ½ teaspoon black pepper 2.5 teaspoon powdered beef or chicken stock 1 tablespoon tomato …
Preheat the oven to 350F (175C). In a mixing bowl, season the meat with salt and freshly ground black pepper, then set aside. Heat a Dutch oven over a medium-high heat, …
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!
This recipe for Low-Carb Beef Bourguignon Stew can be made in an Instant Pot or a slow cooker. I’ve altered this traditional French stew recipe so it can be part of a low-carb, keto, Atkins, diabetic, Paleo, gluten-free, grain-free, or Banting Diet.
If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through. Garnish with parsley and serve with mashed potatoes, rice or noodles. To serve the following day, allow the casserole to cool completely, cover and refrigerate. The day of serving, remove from refrigerator for at least an hour before reheating.