Enriched with red wine and flavoured with bacon, mushroom, and baby onions, this sumptuous beef bourguignon recipe from Jamie Oliver is sure to impress at your next dinner party. You will need: a large casserole pan. Get ahead: Chop the beef cheeks into 5cm chunks. Wash, trim and chop the carrots and celery into 3cm chunks.
This beef bourguignon from Jamie Oliver gets its flavor from an overnight soak in red wine, a slow braise until tender, and the addition of plenty of mushrooms and bacon. No wonder our testers described it as the best they’ve ever tried. When it comes to good, simple food, Jamie Oliver is at the top of my list.
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.
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!