Paleo Beef Bourguignon

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Try our Paleo beef bourguignon recipe, a delicious and wholesome twist on a classic dish for your paleo lifestyle.

Course Main Course

Cuisine French

Keyword beef bourgignon, paleo beef

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 1066kcal

Cost $25

Preheat oven to 325°F.
Sauté bacon in an oven-proof pan over medium heat for 3 minutes. Remove bacon, keep fat. Brown beef cubes in the same pan. Set aside.
3 lbs stewing beef, ½ lb bacon, 7 tablespoon cooking fat
Cook carrot and onion in the pan until softened.
1 carrot, 1 onion
Add back bacon and beef cubes. Pour in red wine, beef stock, tomato paste, garlic, bay leaf, and thyme. Season with salt and pepper. Add bouquet garni if using. Cover and simmer in the oven for 3 to 4 hours until tender.
3 cups red wine, 3 ½ cups beef broth, 1 tablespoon tomato paste, 2 cloves garlic, 1 bay leaf, 1 teaspoon dried thyme, Salt and pepper, Bouquet garni
Brown pearl onions in a separate pot. Add beef stock, salt, and pepper. Simmer for 40 minutes until soft. Set aside.
20 pearl onions
Brown mushrooms in a separate pan for 5 to 7 minutes until reduced.
1 lb mushrooms
Return pan to stovetop. Discard bay leaf and remove the bouquet garnis. Add the cooked onions and mushrooms, taste, and season if needed. Simmer for 2 to 3 minutes to blend flavors.

A bouquet garni is a bundle of fresh herbs such as parsley stems, rosemary, thyme, basil, and bay leaf.
For richness, use a well-marbled cut of roast.