Print

Bourguignon in my way

Not keto in the strictest sense of the word, beef bourguignon is still acceptable as part of a ketogenic diet, if it is eaten with vegetables (zucchini spaghetti, for example) instead of the pasta or potatoes that traditionally accompany it.

My recipe for beef bourguignon is nothing special, but it may inspire you on a weekend with bad weather…

Ingredients

Scale
  • 1,2 kg Burgundy meat
  • 50 cl red wine
  • 3 yellow onions
  • 3 cans Crushed tomatoes
  • 2 cloves garlic
  • Herbs of Provence
  • Salt and pepper
  • Olive oil

Instructions

  1. The day before, prepare a marinade with the wine, a coarsely chopped onion, two cloves of garlic, salt, pepper and herbes de Provence. Add the meat and keep in a cool place for 12 hours.
  2. Once the meat is marinated, brown the coarsely chopped onions in a cast iron pot.
  3. Drain the meat and keep the marinade, add the drained meat to the onions and sear over high heat.
  4. Once the meat is seared, add the remaining marinade and let it reduce, uncovered, for a few minutes.
  5. Add the crushed tomatoes and simmer over low heat for as long as possible. Personally, I prepare my bourguignon in the morning to ensure at least 8 hours of cooking time, but 3 hours can be enough.