Low Carb Beef Burgundy

This is one of my favorite recipes that goes way back! Beef Burgundy from the long-gone Cheechako Restaurant in Damariscotta, Maine. It takes time, but is a very easy recipe and your house will smell heavenly while it cooks! You can use chuck beef roast, chuck stew meat or go all-out and use sirloin, the extended cooking time will tenderize the meat beautifully. (Do not use beef round, it’s too lean and the result will be tough.) Simple to make any day, but elegant enough for company, this dish will become a family favorite at your house, too.

Low Carb Beef Burgundy

Makes 6 servings

2½ pounds trimmed beef, cut into cubes

1½ cups water

1 cup Burgundy or other dark red wine, such as Cabernet Sauvignon

1 teaspoon beef stock extract (Better Than Bouillon Beef Flavor will work fine too)

½ teaspoon xanthan gum to thicken

Salt and pepper to taste

1. Sear beef cubes over medium high to high heat in batches in a heavy 4-quart saucepan with a tight-fitting lid or Dutch oven, stirring and turning beef to brown on all sides. Reduce heat to low and add water and stir to deglaze the pan. Return seared beef to the pan, add red wine and beef extract and stir. The amount of liquid should just be visible among the beef cubes. Cover and simmer for 1 hour until tender.

2. Use a slotted spoon to remove beef cubes to a plate. While the liquid in the saucepan is simmering, whisk vigorously and slowly sprinkle the xanthan gum into the sauce. Whisk until incorporated, no lumps remain and the sauce thickens. Sample the sauce and add salt and pepper to taste.

3. Return beef to the saucepan and simmer for a few minutes to reheat the beef. 

4. Serve over riced cauliflower that has been seasoned with parsley.

Nutritional Information per serving of beef with sauce (not including riced cauliflower): 205 calories, 0.7 g carbohydrate (0 g dietary fiber, 0 g sugars), 4.7 g total fat (1.3 g saturated fat, 0 g trans fat), 87 mg cholesterol, 86 mg sodium, 1 mg potassium, 34.7 g protein. Net carbs per serving: 0.7 grams

Photo and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.