Keto Beef Bourguignon (GF & Paleo)

by Kendall
6 servings
50 min

· Print Recipe

Here in Toronto, we’re entering the dead of winter, and this delicious keto Beef Bourguignon is about to be on heavy rotation in my house. Because, if you ask me, few foods are more comforting on a cold day than a big hearty bowl of soup or stew. Even more so when said bowl contains a healthy dose of red wine.

While traditional Beef Bourguignon is cooked slowly over several hours, this recipe has been altered to be made in an Instant Pot, because ain’t nobody got time for that. Ingredients have also been modified to fit a keto, gluten-free and paleo diet so you can feel good about feeding it to the whole family.

Since this keto Beef Bourguignon is even tastier the next day, I recommend doubling the recipe to get several meals worth. It also freezes really well, so go ahead and stock up your freezer for the ultimate winter hibernation.

What is the difference between beef stew and Beef Bourguignon?

The key difference between traditional beef stew and Beef Bourguignon is the use of red wine to create a delicious gravy-like broth. Typically, beef stew is made from some combination of water, beef stock and tomato sauce with onions, potatoes and carrots. In contrast, a Beef Bourguignon involves simmering red wine with broth, which creates a tangy, syrupy, rich base that perfectly complements the beef and vegetables.

How to make it keto-friendly

To make a Beef Bourguignon keto-friendly, simply omit any vegetables that are high in carbohydrates. For this recipe, I left out the carrots and substituted a few stalks of celery. If you like potatoes in your beef stews, try using cauliflower florets instead.

In addition, swap out the flour that is typically used to thicken Beef Bourguignon and use something like xanthan gum in its place. You can find xanthan gum in the baking aisle of most grocery stores, or purchase it online through Amazon.

What cut of meat is best for Beef Bourguignon?

When it comes to what kind of meat to use for Beef Bourguignon, there are a few options available. Look for a good quality boneless stewing beef such as chuck or round steak, or brisket. Try to stay away from leaner cuts, though, as they tend to dry out too much in this dish. Plus, a fattier piece of beef adds a ton of flavour and heartiness to the stew.

No matter what beef you choose, cut the meat into large cubes – at least 2 inches squared. Beef Bourguignon is not known for having small pieces of meat! Larger pieces also ensure the meat doesn’t overcook, but instead stays tender and juicy!

Can you use any red wine for Keto Beef Bourguignon?

Cooking with wine is one of my favourite ways to add a bunch of flavour and depth to a dish. And few foods pair better with red wine than beef does.

As the name suggests, Beef Bourguignon, also known as Beef Burgundy, is meant to be cooked with, well, a red burgundy. For this recipe, I used a Pinot Noir that was dry and medium-bodied to complement the richness of the beef. However, you can easily substitute other wines with high tannins such as Cabernet Sauvignons, Merlots and Chiantis.

If you follow a strict keto diet, you can still enjoy this dish even though it contains alcohol. The drier red wines that make for the best Beef Bourguignon have relatively low sugar contents. This means they have less impact on your ability to stay in ketosis. Just remember that moderation is key!

If you decide to serve this stew with a bottle of wine for dinner, opt for something very similar to (if not the exact same as) what you cooked with.

What to do with leftovers

One of my favourite things about making soups and stews is that they make for great leftovers. Sometimes I’ll even double the recipe to ensure I have several extra meals.

This keto Beef Bourguignon will stay fresh for about 3-5 days in the fridge. If you don’t think you’ll eat all of your leftovers in that time, you can easily freeze it instead. I recommend freezing this Beef Bourguignon in individual servings so you can thaw them one at a time as you need.

To thaw, take a serving out the night before- or morning of- and place it in the fridge. When it’s time to prepare dinner, place the mostly thawed Beef Bourguignon in a small saucepan, heat until simmering, and serve! 

In need of some other convenient Instant Pot comfort foods this winter? Try some of these:

  • Acorn Squash Soup with Fried Sage – The Bespoke Bites
  • Creamy Keto Tomato Soup – The Bespoke Bites
  • Instant Pot Pork Ribs – I Breath I’m Hungry
  • Low Carb Taco Soup – That Low Carb Life

This post may contain affiliate links.  Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission, which helps me keep the lights on at The Bespoke Bites. All at no extra cost to you! Thanks for supporting!

Recipe Card powered by
Keto Beef Bourguignon (GF & Paleo)
Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
Show Nutrition Info
Hide Nutrition Info

  • 4 slices bacon, chopped
  • 1.5 to 2 lbs. stewing beed cut in to 2-inch cubes
  • 1/2 cup diced pearl onions or yellow onion
  • 1 clove garlic, minced
  • 2 stalks celery, chopped
  • 1 teaspoon dried thyme
  • 1.5 cups red wine
  • 1.5 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon xanthan gum
  • 8 oz mushrooms, sliced
  • 1 bay leaf
  • salt and pepper to taste
  • chopped parsley to garnish

Turn Instant Pot to ‘Sauté’ and select ‘Normal’. Let the pot warm up for a few minutes.
Add the bacon to the Instant Pot and sauté until slightly brown; about 5 minutes. Remove the bacon from the pot and set aside on a plate; leaving the bacon grease in the pot.
Add the beef to the Instant Pot in a single layer and brown on all sides. You may need to do this in a few batches. Once the beef is browned, remove it from the pot and set aside on a plate; leaving the grease in the pot.
Add the onion, garlic, celery and thyme and sauté for 2 minutes. Add the red wine and scrape the brown bits from the bottom and edges of the pot. Add the beef broth, tomato paste and xanthan gum and stir. Simmer until everything begins to thicken. Turn the Instant Pot off.
Add the mushrooms, bay leaf, bacon and beef to the pot and fasten the cover securely. Make sure the steam release handle is on correctly. Use the ‘Meat/Stew’ setting on the Instant Pot and set the timer to 30 minutes.
Once the timer goes off, let the Instant Pot release the pressure slowly and naturally- do NOT use the quick release function with this recipe as it can cause stew to come rushing up and out of the pressure valve! The float valve will drop when the pot is depressurized- it usually takes about 10-15 minutes. Let the Beef Bourguignon cool slightly and top with chopped parsley to serve.
Want more details about this and other recipes? Check out more here!