Beef Bourguignon recipe

5 from 1 vote

Beef Bourguignon recipe

Beef bourguignon is a French stew of beef braised in red wine with onions and mushrooms. Without the flour, this Paleo diet dish becomes very healthy.

Course Main Course

Cuisine French

Keyword Beef, bourguignon

Prep Time 30

Cook Time 5

Total Time 5 30

Servings people

Calories 1028kcal

Cost 25

Ingredients

3 pounds stewing beef cut into 2-inch cubes
7 tablespoon lard tallow, or butter (ghee)
1 sliced carrot
1 sliced onion
½ lb bacon cut into chunks
3 cups of a good quality red wine
3 to 3-½ cups of beef stock
1 tablespoon tomato paste
2 gloves of garlic minced
1 bay leaf
1 teaspoon dried thyme
1 pound fresh mushrooms quartered
20 small white onions
*Optional: Bouquet garni sprigs of parsley, thyme, and 1 bay leaf tied together
Salt and pepper to taste.

Instructions

Preheat your oven to 325 F.
Sauté the bacon chunks in 1 tablespoon of the lard, tallow, or butter on medium heat for about 3 minutes in a pot that goes in the oven. Remove the bacon, but leave the fat in the pan.
½ lb bacon, 7 tablespoon lard
Dry the beef cubes on a paper towel and brown them in the same pan that has the hot fat. Make sure you brown the meat on all sides and proceed in batches if it’s easier.
3 pounds stewing beef
Put the beef cubes aside and cook the sliced vegetables (carrot and onion) in the same fat.
1 sliced carrot, 1 sliced onion
Put the bacon and beef back in and add the wine, 2 to 3 cups of the beef stock, barely enough to cover the meat, the tomato paste, garlic, and herbs.
3 cups of a good quality red wine, 3 to 3-½ cups of beef stock, 1 tablespoon tomato paste, 2 gloves of garlic, *Optional: Bouquet garni, 1 teaspoon dried thyme
Season to taste, cover and put the pan in the preheated oven and let cook for 3 to 4 hours. Make sure it simmers and adjust the oven temperature accordingly. The meat is ready when fork tender.
Salt and pepper to taste.
While the Beef bourguignon is stewing, heat 3 tablespoon of the lard, tallow, or butter, and cook the 20 small onions. Sauté them for about 10 minutes while trying to brown them evenly on all sides without breaking their skin.
20 small white onions
Add ½ cup beef stock to the browned onions, season to taste, and add the bouquet garni, if using.
Cover and simmer for about 40 minutes. By that time, the onions will still hold their shape but will be tender, and the liquid will be evaporated.
Remove the bouquet garni and set the onions aside.
Make sure your pan is dry add another 3 tablespoon lard, tallow, or butter, and brown the mushrooms for about 4 minutes.
1 pound fresh mushrooms
When the meat is ready, get the pot out of the oven, put it back on the stove top, and remove the bay leaf.
1 bay leaf
Traditional recipes will call for skimming off the fat, but we know better, and for flavor and nutrition’s sake, we will leave all the fat in the final sauce.
Depending on the desired thickness of the final sauce, either add some stock to make it thinner or rapidly boil uncovered to thicken the sauce.
Taste and season accordingly.
Add the onions and mushrooms and simmer for another 2 to 3 minutes.
Serve to family and friends with fresh parsley!

Nutrition