November 9, 2020
Beef Bourguignon
Rich and full bodied, this stew is worth the effort. It does take some time but it is mostly hands off. I like to serve this with a cauliflower puree.
Servings: 8
Calories: 537kcal
Ingredients
- 1/2 pound bacon diced
- 3 pounds stewing beef cut into 2-inch chunks
- 1 carrot sliced
- 1 yellow onion sliced
- 1 tablespoon tomato paste omit for nightshade-free
- 1 teaspoon anchovy paste optional, provides umami flavor
- 3 cloves garlic minced
- 1 1/2 teaspoons salt
- 1 bottle good red wine 750 mLs like a chianti or Pinot Noir
- 3 cups chicken stock
- 1/2 teaspoon glucomann powder
- 6 teaspoons gelatin 2 packets
- 1/2 teaspoon thyme dried or 1 teaspoon fresh
- 2 bay leaves
- 1/2 pound frozen pearl onions
- 4 tablespoons butter or butter-flavored coconut oil for dairy-free
- 1 pound button mushrooms quartered
- parsley minced, for garnish, optional
Instructions
- Preheat the oven to 250ĀŗF.
- Heat a large Dutch oven over medium heat and add the bacon. Cook over medium heat for 10 minutes, stirring often, until the bacon is lightly browned and the fat is rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels and leave the fat in the pan.
- Dry the beef cubes well and season all over with salt and pepper. Add beef in a single layer to the bacon fat and sear on all sides to brown, about 5 minutes per batch. Remove from the pan and set aside.
- Add the carrot and onion to the pan and cook over medium high heat for about 10 minutes, or until onions are lightly golden. Add the tomato paste, anchovy paste, and garlic and cook until fragrant, another couple of minutes. Add the bottle of wine, chicken stock, sprinkle the glucomann powder, and gelatin over top, and stir until well combined. Add the thyme and bay leaves then add back the seared beef. Bring the whole mixture to a simmer then cover with a lid and transfer to the oven. Bake for 2 hours, or until the meat is tender when tested with a fork.
- While the stew cooks, saute the mushrooms in butter until golden, 10-15 minutes, then set aside. Add to the stew along with the pearl onions after the meat is tender and stir to combine. Return to the oven with the lid ajar to reduce to desired consistency. Let cool a bit before serving. Sprinkle with minced parsley and serve.
Nutrition Facts
Beef Bourguignon
Amount per Serving
Calories
537
% Daily Value*
Fat
26
g
40
%
Saturated Fat
8
g
50
%
Cholesterol
125
mg
42
%
Sodium
1167
mg
51
%
Potassium
998
mg
29
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
47
g
94
%
Vitamin A
1565
IU
31
%
Vitamin C
12
mg
15
%
Calcium
60
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
