Low-Carb Beef Bourguignon

Rich, warming, and perfect for a chilly evening, traditional Beef Bourguignon is a classic French stew that normally relies on flour for thickening and carbohydrate-heavy root vegetables. This version keeps the carbs strictly in check while delivering all the deep, savoury flavours you expect—especially when cooked with a premium, low-sugar red.

For the best results, use a dry, low-residual-sugar wine like the Decibel Malbec or Giunta Syrah. It adds the essential acidity and complex fruit notes to the sauce without the hidden sugars found in commercial supermarket blends.

Prep time: 20 minutes Cook time: 2 hours 30 minutes Servings: 6

Ingredients

The Meat & Base:

• 1 kg beef chuck steak, cut into 4 cm cubes
• 150 g smoked streaky bacon or pancetta, diced
• 2 tbsp olive oil
• 30 g butter
• 1 large onion, finely chopped
• 4 cloves garlic, crushed

The Vegetables:

• 300 g button mushrooms, halved
• 200 g radishes, trimmed and halved (a brilliant, low-carb substitute for potatoes that softens beautifully)
• 1 medium carrot, sliced into thick rounds (optional; adds traditional flavour for only a minimal carb increase per serving)

The Liquids & Herbs:

• 350 ml low-sugar, dry red wine (use cheap Pinot Noir if you don't want to use the wines suggested.
• 400 ml high-quality beef stock
• 2 tbsp tomato purée
• 1 bouquet garni (a few sprigs of fresh thyme, 2 bay leaves, and parsley stalks tied together)
• ½ tsp xanthan gum (for thickening)
• Sea salt and freshly ground black pepper
• Fresh parsley, chopped, to garnish

Instructions

1. Crisp the Bacon: Heat 1 tablespoon of olive oil in a large, heavy-based casserole dish or Dutch oven over a medium heat. Add the diced bacon and fry until crisp and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
2. Brown the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper. Increase the heat to medium-high. Working in batches so you don't overcrowd the pan, sear the beef until deeply browned on all sides. Transfer each batch to the plate with the bacon.
3. Sauté the Aromatics: Reduce the heat to medium. Add the butter to the pan along with the chopped onion. Sauté for 5 minutes until softened. Stir in the crushed garlic and cook for a further minute until fragrant.
4. Deglaze: Pour in the red wine, scraping the bottom of the pan with a wooden spoon to lift all those deeply caramelised, savoury bits (the fond). Let the wine bubble and reduce by about a third.
5. Simmer the Stew: Return the beef, bacon, and any resting juices to the pan. Add the beef stock, tomato purée, and the bouquet garni. Stir well. Bring to a gentle simmer, cover with a tight-fitting lid, and turn the heat down to low. Leave to gently bubble for 1.5 hours.
6. Add the Vegetables: Stir in the halved radishes, mushrooms, and carrots (if using). Cover and simmer for another 45 minutes to 1 hour, or until the beef is incredibly tender and the radishes have taken on a soft, potato-like texture.
7. Thicken the Sauce: Remove the bouquet garni. To give the sauce that classic, glossy thickness without flour, sprinkle the xanthan gum evenly over the surface of the stew (do not dump it in one spot, or it will clump). Stir continuously for a few minutes until the sauce thickens.

Serve: Ladle into warm bowls, garnish with freshly chopped parsley, and serve alongside cauliflower mash or buttery green beans.