The Best Low-Carb Beef Bourguignon

Step 1Cut 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 beef chunks over a medium-high heat until golden brown for about 3 minutes. Turn on the other side and brown for 3 more minutes. Work in batches so the pot doesn't get crowded.

Step 2Remove the chunks from the pot and place into a bowl.

Step 3Lower the heat and add diced onion, crushed garlic and sliced carrot (if used).

Step 4Return the beef chunks to the pot. Pour in the red wine and add tomato paste. The meat should almost be covered. If needed, add ¹/₂ - 1 cup water or broth (I didn't use any). Bring to a boil and mix well with a spatula scraping the caramelised cooking juices from the bottom of the pot.

Step 5Add your bouquet garni. You can make your bouquet garni by using 2-4 sprigs parsley, 1-2 sprigs thyme, 1 tsp peppercorns, 3 cloves and 3 bay leaves. Simply place all the herbs in a piece of cheesecloth and tying with an unwaxed kitchen string. Place in the pot, cover with a lid and cook for 3 to 3 ¹/₂ hours over a low heat.

Step 6When the meat is tender, take off the heat. Use a spatula to remove the bouquet garni from the pot and cover it with a lid.

Step 7Prepare the bacon and mushrooms. Grease a pan with the remaining ghee and add the sliced bacon. Cook for about 5 minutes until lightly browned and then add the mushrooms. Cook for another 4-5 minutes or until tender and browned.

Step 8When the mushrooms and bacon are ready, take off the heat and place in the pot with beef. Mix until well combined.

Step 9Serve with Celeriac Cauli-Mash or regular Keto Cauli-Mash. Store in the fridge for up to 5 days or freeze the stew for up to 3 months.