Cozy & Low-Carb Homestyle Boeuf Bourguignon in Mini Dutch Ovens

Posted by Fernando Acosta on

Dive into the cozy world of comfort food with our Low-Carb Boeuf Bourguignon, perfectly suited for the RJ Legend Mini Dutch Oven Pot Set. This recipe takes a beloved French classic and gives it a low-carb twist, proving that you don't have to sacrifice flavor for health. These mini cocottes are the real game changers here, turning the slow cooking process into an easy, fuss-free experience. They're just the right size for individual servings, making your meal feel extra special.

Why use the RJ Legend Mini Pot?

The RJ Legend Mini Dutch Oven Pot Set is ideal for preparing Boeuf Bourguignon, a classic French dish requiring slow, even cooking. The cast iron construction of the pots ensures consistent heat, essential for tenderizing the beef and infusing it with rich flavors. The enameled surface allows for easy release and cleaning, enhancing practicality. Additionally, their elegant design transforms the rustic stew into a gourmet experience, perfect for sophisticated dining and special occasions. This synergy of functionality and style makes the pots and the recipe a perfect match.


  • 2 pounds beef chuck, cut into 1-inch cubes
  • Salt and pepper, to taste
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/2 pound mushrooms, sliced
  • 2 cups beef broth (low sodium)
  • 1 cup red wine (choose a dry, low-carb option)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/4 cup almond flour (as a thickener)
  • Optional: Chopped parsley for garnish


Carbohydrates: 13.3 grams

Protein: 71.3 grams

Fat: 53.6 grams

Per Serving: 809 calories (3 Servings).


Brown the Beef: Season beef cubes with salt and pepper, brown in batches with olive oil in RJ Legend Mini Dutch Oven Pots, and set aside.

Sauté Vegetables: Using the same pots, sauté onions in olive oil until translucent, then add garlic and mushrooms and cook until browned.

Deglaze and Simmer: Return beef to pots, add red wine to deglaze, then mix in beef broth, tomato paste, thyme, and bay leaves and bring to a simmer.

Thicken the Stew: Sprinkle almond flour over the stew and stir to combine, allowing it to thicken slightly.

Slow Cook: Preheat oven to 300°F (150°C), cover pots, and slow cook Boeuf Bourguignon for 2-3 hours until beef is tender.

Final Touches: Remove bay leaves, adjust seasoning with salt and pepper, and optionally garnish with chopped parsley.

Serve: Remove pots from oven, let Boeuf Bourguignon cool slightly, and serve directly from the pots.

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