Low-Carb Beef Bourguignon with Creamy Cauliflower Mash
A rich, wine-braised beef stew that trades traditional potatoes for velvety cauliflower mash, creating a satisfying low-carb comfort meal. Tender chunks of beef chuck simmer slowly in red wine and beef broth with aromatic vegetables, developing deep, complex flavors reminiscent of the French classic. The bacon adds smokiness while mushrooms and carrots provide earthy sweetness. This keto-friendly version maintains all the soul-warming qualities of the original while fitting into modern dietary preferences. Perfect for Sunday dinners or when you want restaurant-quality results at home.
Ingredients
Instructions
- 1
Preheat large skillet or Dutch oven over medium heat
- 2
Add chopped bacon and cook until crisp
- 3
Remove bacon with slotted spoon and set aside, leaving fat in pan
- 4
Increase heat to medium-high
- 5
Season beef chunks with salt and pepper
- 6
Sear beef in bacon fat in batches without overcrowding
- 7
Remove browned beef and set aside
- 8
Add diced onion to same pan and cook until translucent
- 9
Add minced garlic and cook for another minute
- 10
Pour in beef broth and red wine, scraping up browned bits
- 11
Stir in tomato paste, thyme, and bay leaves
- 12
Return beef and bacon to pan
- 13
Bring to simmer, then reduce heat to low, cover, and cook for 1 hour, stirring occasionally
- 14
Add mushrooms and carrots to stew
- 15
Cover and continue cooking for 30 minutes until vegetables are tender and beef is falling apart
- 16
Steam cauliflower florets until very tender
- 17
Transfer steamed cauliflower to food processor
- 18
Add butter, heavy cream, salt, and pepper to cauliflower
- 19
Process until smooth and creamy
- 20
Adjust seasoning to taste
- 21
Remove bay leaves from stew and adjust seasoning if necessary
- 22
Serve beef bourguignon over cauliflower mash
Tips
Cut beef into uniform chunks for even cooking and browning
Don't skip searing the beef in batches - overcrowding prevents proper browning and flavor development
Steam cauliflower until very tender before processing to achieve the smoothest, creamiest mash texture
Good to Know
Refrigerate up to 4 days in covered container. Reheat gently on stovetop.
Can be made 1-2 days ahead. Flavors improve with time. Reheat before serving.
Serve hot immediately over cauliflower mash. Garnish with fresh parsley if desired.
Common Mistakes
Don't overcrowd pan when searing beef to avoid steaming instead of browning
Don't skip deglazing step to avoid losing flavorful browned bits
Don't overcook cauliflower or it becomes watery instead of creamy
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without wine?
Yes, substitute with additional beef broth. The flavor will be less complex but still delicious.
Can I freeze the leftovers?
Yes, freeze beef portion up to 3 months. Make fresh cauliflower mash when serving as it doesn't freeze well.
What if I don't have a food processor for the cauliflower?
Use a potato masher or immersion blender, though texture won't be as smooth. Add liquid gradually.