📍 Where this dish comes from: Burgundy (Bourgogne)
Discover the history of this region →
Discover the history of this region →
Julia Child’s masterpiece and France’s most beloved braised dish — tender chunks of beef slow-braised in Burgundy wine with lardons, pearl onions, and mushrooms until the sauce becomes a dark, magnificent, glossy elixir. This keto version omits any flour thickening and relies instead on time and reduction to build its extraordinary body.
What You’ll Need
Servings: 6 servings
Calories: 580kcal
Ingredients
- 1.5 kg beef chuck or brisket cut into 5cm cubes
- 750 ml Burgundy Pinot Noir
- 200 g lardons
- 300 g button mushrooms
- 200 g pearl onions
- 4 garlic cloves
- 3 tbsp butter
- 3 tbsp olive oil
- 300 ml beef stock
- 2 tbsp tomato paste
- Bouquet garni
- Salt and pepper
Instructions
- Marinate beef in wine with bouquet garni overnight if time allows. Pat beef dry before browning.
- Brown lardons until crispy. Remove. Brown beef in small batches in butter and oil over high heat. Remove.
- Brown pearl onions. Remove. Sauté garlic. Add tomato paste, cook 2 minutes.
- Return beef, add strained wine and enough stock to almost cover. Bring to boil.
- Simmer covered very gently 2–2.5 hours until beef is almost tender.
- Add mushrooms, lardons, and pearl onions. Simmer uncovered 30 minutes until sauce reduces and glosses.
- Season and serve from the braising dish with fresh parsley.
Nutrition
Serving: 1serving | Calories: 580kcal | Protein: 52g | Fat: 32g | Fiber: 2g
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Health Benefits
- Beef chuck is rich in collagen, which converts to gelatin during braising and is studied for its potential role in gut and joint health.
- Red wine used in the braise contributes polyphenols including resveratrol and quercetin, though much of this degrades over long cooking.
- Mushroom beta-glucans from the button mushrooms are an active area of research regarding immune function.
Pairs Well With
- Gratin Dauphinois Keto Chou-fleur
- Asperges Vinaigrette Dijon