Rich and hearty, this Keto Beef Burgundy recipe is perfect comfort food for colder months!

Keto Beef Burgundy

Yields 8 servings

Prep Time: 25 minutes

Cook Time: 2 hours, 45 minutes


4 tablespoons KetOil, divided

2 lbs grass-fed beef chuck steak, cut into 2-inch cubes

1 medium onion, chopped

2 medium carrots, cut into 2-inch pieces

8 oz button mushrooms, quartered

3 slices pork bacon (or 3 slices turkey bacon + 1 tablespoon KetOil), diced

4 cloves garlic, minced

1/2 cup dry red wine

3 cups water or low-sodium beef stock

2 tablespoons tomato paste

1 tablespoon grass-fed beef gelatin

1/2 tablespoon Herbes de Provence mix (or dried Italian herb mix)

1/2 teaspoon salt

1/2 teaspoon black pepper

Fresh flat leaf parsley, for garnish (optional)


Add 2 tablespoons KetOil to a 5-quart pot over high heat. Once melted, add the beef in a single layer and sear on both sides, about 2 minutes per side, flipping once. Transfer the beef to a bowl. (If necessary, do this in 2 batches so you don’t crowd the pot.)

To the same pot, add the remaining 2 tablespoons KetOil and the onion, carrots, and mushrooms. Cook briefly until the vegetables take on a little color, about 2 minutes, stirring frequently. Transfer the vegetables to a separate bowl.

Add the bacon and cook until crisp, about 2 minutes, stirring frequently. Stir in the garlic.

Leave the bacon in the pot and add back the beef, as well as the wine, water, tomato paste, gelatin, Herbes de Provence, salt, and black pepper. Bring to a boil, and then cover the pot, turn the heat down to simmer, and cook until the beef is nearly fork-tender, about 2 hours, stirring occasionally.

Stir the onion, carrot, and mushroom mixture into the pot. Bring back up to a boil, and then cover the pot, leaving the lid ajar so the sauce can thicken, turn the heat down to simmer, and cook until the vegetables are tender, about 20 to 30 minutes.

Serve garnished with parsley, if desired.

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