Low-Carb Beef Bourguignon (7g Net Carbs) | Diabetic Friendly | LevelTrack

Ingredients

• 500g lean beef chuck, diced
• 2 tbsp olive oil
• 150g smoked bacon lardons (optional)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 200g mushrooms, quartered
• 2 tbsp tomato purée
• 400ml dry red wine (e.g. Pinot Noir)
• 400ml beef stock (low sodium)
• 1 tsp dried thyme
• 1 bay leaf
• 1 small piece of orange zest (optional, adds depth)
• Salt & pepper to taste
• 2 tbsp fresh parsley, chopped (to serve)

Method

1. Heat 1 tbsp olive oil in a large, heavy-bottomed casserole or Dutch oven. Add the beef and brown on all sides. Remove and set aside.
2. In the same pan, add the bacon lardons (if using) and cook until crisp. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute.
3. Add the carrots and mushrooms, and cook for another 5 minutes.
4. Stir in the tomato purée, then return the beef to the pan.
5. Pour in the red wine and beef stock. Add thyme, bay leaf and orange zest (if using). Season with salt and pepper.
6. Bring to a gentle simmer, cover and cook on low heat for 2–2½ hours, stirring occasionally, until the beef is tender and the sauce has thickened.
7. Remove the bay leaf, taste and adjust seasoning. Sprinkle with fresh parsley before serving.