Low-Carb Beef Bourguignon Soup with Almond Flour Egg Noodles
There are some dishes that just feel special, and a classic Beef Bourguignon is definitely one of them. It’s a dish that evokes a sense of rustic elegance and cozy warmth. But what if you’re watching your carb intake? This Low-Carb Beef Bourguignon Soup takes all the deep, savory flavors of the traditional French stew and transforms it into a comforting, keto-friendly soup. The real secret? Homemade, low-carb almond flour egg noodles that perfectly replace traditional pasta, ensuring you don’t miss a thing.
Why I love This Recipe
I’m a firm believer that no one should have to sacrifice flavor for their dietary goals. This recipe is a perfect example of how to adapt a classic to be both delicious and health-conscious. I love the way the rich, wine-infused broth deepens in flavor as it simmers, making the beef incredibly tender. But the real game-changer is the almond flour egg noodles. They have a delicate, satisfying texture that soaks up the savory broth beautifully. It’s a dish that feels like a true indulgence, making it perfect for a cold evening or a special dinner, but without any of the carb guilt.
Ingredients
- 2 lbs beef chuck, cut into bite-sized cubes
- 4 cups beef broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 tablespoon tomato paste
- 1 cup red wine (optional, can substitute with more beef broth)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
For the Almond Flour Egg Noodles:
- 2 large eggs
- 1 tablespoon xanthan gum
- 1/4 cup almond flour
- Salt to taste
Swaps and Notes
- Beef: Beef chuck is ideal for this recipe because it becomes incredibly tender after a long simmer. You could also use beef stew meat, which is often pre-cut, but ensure it has a good amount of marbling.
- Red Wine: The red wine is key to the traditional flavor profile of Beef Bourguignon. A dry red wine like a Pinot Noir or Merlot works best. If you prefer to cook without alcohol, simply replace it with an equal amount of beef broth and a splash of red wine vinegar to add a touch of acidity.
- Mushrooms: Cremini mushrooms are a great choice for their earthy flavor, but any mushroom you have on hand will work.
- Noodle Alternatives: If you’re short on time or prefer not to make the noodles, this soup is still fantastic on its own. You could also serve it over cauliflower rice or with some toasted low-carb bread on the side for dipping.
- Xanthan Gum: This is a crucial ingredient for the low-carb noodles. It acts as a binder, giving the dough elasticity and preventing it from falling apart. Do not skip this ingredient.
List of Steps for the Recipe
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Pat the beef cubes dry with paper towels. Brown the beef in batches to avoid overcrowding the pot. Once browned on all sides, remove the beef and set it aside.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the same pot and cook until it softens, about 4 minutes. Then, add the minced garlic and sliced mushrooms, cooking for another 2 minutes until the mushrooms begin to release their moisture.
- Build the Flavor: Stir in the tomato paste and cook for 2 minutes. This step helps to deepen the flavor.
- Deglaze and Simmer: Pour in the beef broth and red wine (if using), using a wooden spoon to scrape up any browned bits from the bottom of the pot. This is where a lot of the flavor lives! Return the beef to the pot, then add the dried thyme, bay leaf, salt, and pepper. Bring to a gentle simmer.
- Cook the Soup: Reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or until the beef is fork-tender. The longer it simmers, the more tender the beef will be.
- Make the Noodles: While the soup is simmering, prepare the noodles. In a medium bowl, whisk together the two large eggs. Add the xanthan gum, 1/4 cup almond flour, and a pinch of salt. Mix until a smooth dough forms.
- Roll and Cut Noodles: Place the dough between two sheets of parchment paper. Roll it out with a rolling pin until it is about 1/8-inch thick. Use a knife or a pizza cutter to slice the dough into noodle-sized strips.
- Cook the Noodles: Bring a separate pot of salted water to a boil. Gently add the almond flour noodles and cook for just 2-3 minutes, or until they float to the top. They cook very quickly! Drain them and set them aside.
- Finish the Soup and Serve: Once the beef is tender, stir in the 2 tablespoons of almond flour to thicken the broth. Remove the bay leaf. Ladle the hot soup over the cooked almond flour noodles in individual bowls. Serve immediately and enjoy.
Tips for Success
- Don’t Rush the Browning: Browning the beef is a crucial step. It creates a deep, rich flavor foundation for the entire soup. Don’t crowd the pot; work in batches to ensure a good sear.
- The Power of Xanthan Gum: For the noodles, xanthan gum is non-negotiable. It provides the necessary structure and elasticity to the almond flour dough, preventing it from crumbling when cooked.
- Simmering Time: The longer you let the soup simmer, the more the flavors will meld together and the more tender your beef will become. An hour is the minimum, but you can let it go for up to 2 hours for an even deeper flavor.
- Noodle Thickness: Roll the noodle dough as thin as you can—about 1/8-inch is perfect. This ensures they cook quickly and have the right texture.
Serving Suggestions and Pairings
This hearty soup is a meal in itself. To make it even more special, you could serve it with a fresh side salad dressed with a simple vinaigrette to cut through the richness. For a true Bourguignon experience, you could also garnish the soup with some fresh parsley or crispy bacon bits.
For a drink pairing, the same dry red wine you used in the recipe would be a perfect complement to the meal. For a non-alcoholic option, a cranberry or black cherry sparkling beverage would be a nice choice.
Nutritional Information
This recipe is intentionally low in carbohydrates, making it suitable for a keto or low-carb diet. It’s high in protein from the beef and healthy fats from the almond flour and olive oil. While the nutritional values will vary based on specific brands and portion sizes, this dish provides a satisfying and nutrient-dense meal that keeps you full and energized without the carb crash. The macronutrient ratios of the almond flour noodles are particularly favorable for a low-carb lifestyle.
Storage and Leftover Tips
This soup is fantastic for meal prep! The soup itself can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well. However, it’s best to store the cooked noodles separately from the soup to prevent them from becoming soggy. You can add them to each serving just before reheating. When reheating, gently warm the soup on the stovetop or in the microwave, then add the noodles.
Final Thoughts
This Low-Carb Beef Bourguignon Soup is more than just a meal; it’s a comforting experience that proves healthy eating can be incredibly flavorful. It’s a great way to enjoy a classic without compromise. Give it a try, and let me know how you and your family enjoyed this low-carb twist on a French classic!
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