Dijon & Red Wine Beef Stew

Hello Friends,
For those of you who have visited my blog and wondered if I would ever post again..thank you for re-checking in. I have had a couple of life changes, one of them being that I am now on a Ketogenic (Keto) diet. What is a ketogenic diet? I will spare all of you who are interested (and those who aren’t) to read about it over at Ruled.Me. Going forward, I will be taking recipes that I enjoy, converting them to Keto, and sharing them here. If you are not on a Ketogenic diet (as most of you are likely not, and thats ok!), I will link the adapted recipe at the end. Now, make note that I do change recipes aside from the keto modifications that may alter the recipe and provide a completely different experience than the original recipe. 
Now for the recipe chat. This one really got me thinking of the current weather outside (and about the costco-sized pack of beef stew meat I defrosted today). 
First off, take your bacon and slice it. You can also leave it whole if you like. We will not be using it for the recipe, we just want to render the fat in our Dutch pot. Ah, pretty bacon.
Once your bacon has surrendered its fat and is nice and crispy, remove it from the pan and store in the fridge for a late night snack or salad the next day. Or..eat it now, I’m not one to judge.
In the bacon fat we’re going to saute the chopped onion and shallots for 5-10 minutes until tender. Set aside in a bowl.
Put your coconut flour on a plate and mix in the salt & pepper. You will want about 1 tablespoon of salt and about 1/2 a tablespoon of pepper.
Grab half of your beef cubes and roll them around in the coconut flour salt/pepper mixture until they are lightly coated
Back in your Dutch oven pot, put the first 2 tablespoons of butter to melt and place half of your coated beef cubes in. Let them sit for about 3-5 minutes on each side. They should have a slight buttery crust. Set aside and repeat for the remaining beef cubes.
Take your red wine and stir, scraping off any of the brown bits from the bottom of the pan.
Pour in your beef stock, all of the smooth mustard, and 1 tablespoon of the course mustard, whisk until combined. Turn the heat down to low and throw in your onions/shallots/beef cubes. Simmer for 1.5 hours.  
After the long wait, slice your carrots add throw them in. Simmer another 1/2 hour.
During the last half hour, get your last 2 tablespoons of butter and saute the mushrooms and sliced red bell pepper until tender about 5 minutes. 
Throw the sauteed mushrooms, sliced red bell pepper, and remaining red wine and course mustard. Drizzle in your heavy cream and let simmer on low for the last 15 minutes.
Serve it all up and enjoy!
1/4 lb. bacon
1 onion, chopped
3 shallots, chopped
4 tbsp coconut flour
salt & pepper, to taste
2.5 lbs beef stew meat, cut into 1-inch cubes
4 tbsp butter
1/2 c. red wine 
2 c. beef stock
1/2 c. Dijon mustard, Grey Poupon (recommended)
4 tbsp coarse Dijon mustard
4 m. carrots, sliced
1/2 lb. mushrooms, stemmed, cleaned and quartered
1 red bell pepper, chopped
1/4 c. red wine 
2 tbsp heavy cream
  1. Render bacon fat over low heat in Dutch oven pot (or regular pot if you don’t have one). Store bacon in fridge for other uses (salads, or simply eaten as is)
  2. Bring bacon fat heat up to medium low and saute chopped onion and shallots for 5-10 minutes until tender. Set aside.
  3. Mix coconut flour and salt & pepper on a flat plate. Roll the beef cubes in the flour mix until lightly coated, shaking off any excess flour.
  4. In the skillet, melt 2 tbsp of butter in the pot and place half the beef cubes in. Cook until browned (3-5 minutes per side). Set aside. Repeat.
  5. Add the red wine to the empty pot and stir, scraping any tasty bits off the bottom.
  6. Add beef stock, smooth mustard, and 1 tbsp of the course mustard. Whisk until well combined.
  7. Lower the heat to low and add in the onion/shallot mixture and the beef cubes. Let simmer for 1.5 hours.
  8. Add sliced carrots and simmer for another half hour.
  9. During the last 10 minutes, take the last 2 tbsp of butter and saute the mushrooms and red pepper until tender and brown. Add into the beef mixture, adding in the remaining course mustard and red wine. Drizzle in the heavy cream and mix until combined.
  10. Grab some plates, serve and enjoy!
Recipe Adapted from Smitten Kitchen.