Paleo Beef Bourguignon
Try this Paleo Beef Bourguignon recipe
Try this Paleo Beef Bourguignon recipe
- 3 cloves garlic crushed
- 3 bay leaves
- 3 cloves
- 1 tsp peppercorns
- 1 tsp salt or to taste (i like pink himalayan)
- 2-3 large beef braising steaks or any cut suitable for slow
- 3 tbsp ghee or lard ( 45 g/ 1.6 oz)
- 1 medium white onion diced (110 g/ 3.9 oz)
- optional: 1 medium carrot sliced (60 g/ 2.1 oz) + 0.7 g net carbs per serving
- 750 ml bottle dry red wine such as burgundy
- 1 tbsp unsweetened tomato puree (paste)
- 1 bouquet garni (recipe below)
- 4 cups white mushrooms sliced (300 g/ 10.6 oz)
- 8 slices bacon sliced (240 g/ 8.5 oz)
- optional: 1/2 - 1 cup water chicken stock of bone broth if too thick
- 1-2 sprigs parsley
- 1-2 sprigs thyme
- Carbohydrate 27.809216249511 g
- Cholesterol 0 mg
- Fat 2.5304474999754 g
- Fiber 7.55656257800136 g
- Protein 10.9768637499174 g
- Saturated Fat 0.560816499992606 g
- Serving Size 1 1 recipe (407g)
- Sodium 35.768499999668 mg
- Sugar 20.2526536715097 g
- Trans Fat 0.908456499998944 g
- Calories 146 calories
Step-by-step
- Cut the beef into large chunks and season with some salt.
- Heat a Dutch oven or a heavy-based pot greased with 2 tablespoons of ghee.
- Fry the beef chunks over a medium-high heat until golden brown for about 3 minutes. Turn on the other side and brown for 3 more minutes. Work in batches so the pot doesn't get crowded.
- Remove the chunks from the pot and place into a bowl.
- Lower the heat and add diced onion, crushed garlic and sliced carrot (if used).
- Return the beef chunks to the pot.
- Pour in the red wine and add tomato paste. The meat should almost be covered. If needed, add ½ - 1 cup water or broth (I didn't use any).
- Bring to a boil and mix well with a spatula scraping the caramelised cooking juices from the bottom of the pot.
- Add your bouquet garni. You can make your bouquet garni by placing all the herbs in a piece of cheesecloth and tying with an unwaxed kitchen string. Place in the pot, cover with a lid and cook for 3 to 3 ½ hours over a low heat.
- When the meat is tender, take off the heat. Use a spatula to remove the bouquet garni from the pot and cover it with a lid.
- Prepare the bacon and mushrooms. Grease a pan with the remaining ghee and add the sliced bacon. Cook for about 5 minutes until lightly browned and then add the mushrooms.
- Cook for another 4-5 minutes or until tender and browned.
- When the mushrooms and bacon are ready, take off the heat and place in the pot with beef. Mix until well combined.
- Serve with Celeriac Cauli-Mash or regular Keto Cauli-Mash.
My Paleo Beef Bourguignon Adventure: A Busy Mom's Deliciously Simple Recipe
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for anything beyond basic survival feels like a luxury. But, I've discovered that even amidst the chaos, nourishing my family with delicious, healthy meals is not only possible but essential. And that's where this Paleo Beef Bourguignon recipe comes in. It’s become a staple in our home, a testament to the fact that healthy eating doesn't have to be complicated or time-consuming.
I stumbled upon this recipe while searching for hearty, flavorful meals that adhered to our family's paleo lifestyle. Initially, the idea of a slow-cooked beef stew seemed daunting. My usual evenings are a flurry of activity, and the thought of spending hours in the kitchen wasn’t appealing. However, I was pleasantly surprised by how straightforward the preparation is. The majority of the cooking time is hands-off, allowing me to attend to other tasks while the rich aroma of simmering beef fills my kitchen.
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the cooking process is incredibly forgiving. I often adjust it based on what I have on hand, substituting ingredients without compromising the overall flavor profile. Sometimes I add extra carrots or swap the mushrooms for other vegetables. The key is to allow the rich flavors to meld together slowly over time. This is where the magic happens. The beef becomes incredibly tender, the sauce thickens to a luscious consistency, and the whole house smells divine. It’s a comforting aroma that signals the end of a long day and the promise of a delicious meal.
Beyond the ease of preparation, this Paleo Beef Bourguignon offers a nutritional powerhouse. The beef provides a great source of lean protein, essential for maintaining energy levels and supporting muscle growth. The vegetables add valuable vitamins and minerals, while the healthy fats from the ghee contribute to satiety and overall well-being. My family loves this dish—it's the perfect blend of comfort food and nutritional goodness.
For a busy mom like me, this recipe offers more than just a delicious meal; it's a reminder that even in the midst of chaos, I can prioritize my family's health and well-being. It’s a symbol of nourishing connections, a comforting ritual amidst the daily rush. It's a dish that brings everyone together around the table, a shared moment of connection and appreciation amidst the daily grind. The time spent preparing it (even though much of it is hands-off) becomes a small act of self-care, a way to ground myself in the midst of a demanding schedule. It’s not just about cooking a meal; it’s about creating a moment of peace and nurturing within the family's routine.
So, if you're a busy mom, a professional woman navigating a demanding career, or simply someone who appreciates simple, delicious, and healthy meals, I highly recommend you give this Paleo Beef Bourguignon a try. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. And believe me, the compliments from your family will be more than worth the effort.
A Note on Adaptability: This recipe is wonderfully adaptable. Feel free to add other vegetables like parsnips or turnips for an even richer flavor profile. The herbs can also be adjusted to your personal preferences. Experiment and discover your own perfect version of this delicious and nutritious dish. The joy lies in the creating and sharing. That, perhaps, is the most rewarding part of it all.
I hope you enjoy this recipe as much as my family does. Happy cooking!
