Fed & Fit

Paleo Beef Burgundy

To paint a clear picture and begin with the end in mind, when this dish was served in my home, jaws dropped and words like, “this is the best thing you’ve ever made,” were uttered.

Once upon a time, I was craving beef stew. I expressed this to my culinary genius of a mother and she recommended Beef Burgundy (or, Beef Bourguignon).

Because “stew” sounds like a grand injustice for this flavor & soul-filled dish, it has the fancy name of Beef Burgundy. I’m typically more of a simpleton and don’t abide by fancy names; but this one fits.

Beef Burgundy is a classic French recipe for stew that got its start as a peasant’s dish. It involves beef braised in red wine, flavored with lots of garlic, pearl onions, and mushrooms.

I made a promise to a new friend from Eat. Drink. Om. to start posting cast iron-friendly recipes. Here you go! This dish is perfect for a large cast iron pot or for that large Le Creuset pot you got from your wedding registry that you probably rarely use.

Although there are quite a few steps involved, don’t be intimidated. This recipe is simple, straightforward, and oh-my-goodness-mind-blowingly delicious. You may find it difficult to not gobble up the entire pot.

To help take some of the pressure off, I have provided a LOT of photos to help document each step in the process of making Beef Burgundy.

As the traditional recipe calls for flour, we're opting for arrowroot – a Paleo-friendly thickener.

I recommend you grab a decent bottle of Merlot for braising. My rule of thumb, as it was drilled into me at a young age, never cook with a wine you wouldn’t drink out of a glass. I chose a beautiful Messina Hof Merlot for this exquisite “stew.”

Come home during lunch to prepare this dish and leave it in the oven during the afternoon. By the time you come home in the evening, your whole house will smell absolutely divine. Pour yourself a glass of that Merlot and start dining.

Need something to listen to while you cook? Allow me to make a recommendation. My current favorite kitchen album is House With No Home by the Horse Feathers. If I were you, I’d start with the song, “This is What.” Enjoy, my friends.

Paleo Beef Burgundy

Preparation 30 minutes Cook Time 4.5 hours Total Time 0:30 Serves ~20, 2-cup servings     adjust servings
1 review

Ingredients

  • 4 lbs beef roast, cut into 1" cubes (may sub with pre-cubbed beef stew meat)
  • 1 Tbl coconut oil, ghee, or grass-fed butter
  • 2 cups button mushrooms, quartered
  • 1/2 lb raw bacon, sliced into 1” strips
  • 1 medium white onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup arrowroot flour (may sub with potato starch or almond flour)
  • 4 cups beef broth
  • 1 bottle of merlot
  • 2 cups pearl onions
  • 2 bay leaves
  • 4 sprigs fresh flat leaf parsley
  • 6 sprigs fresh thyme
  • 6” kitchen twine

Instructions

  1. Preheat your oven to 350 degrees.
  2. On high heat, pour the coconut oil, ghee, or butter in a large cast iron, Le Creuset, or stew pot.
  3. One handful at a time, cook the beef cubes just until they’re brown. They do not need to be completely cooked through – only browned on the outside. Spoon out cooked beef and rotate in raw until you’ve gone through all 2 lbs. Set the cooked beef aside in a large bowl for use later.
  4. Once all the beef is out of the pot, add your mushrooms. Stir until they’ve reduced in size and are browned. Remove the cooked mushrooms into the same bowl as the beef.
  5. Once your pot is empty again, add the bacon and cook until crispy. Remove the bacon into the same bowl as the beef and mushrooms. With a ladle, carefully remove about half of the bacon grease and discard.
  6. Add the chopped white onion to the pot and stir until they’re browned. Add the garlic and stir for another minute.
  7. Add the arrowroot and about ½ cup of beef broth. With a whisk, stir the almond meal, broth, onions, and garlic together until the form a consistent paste. Slowly add the entire bottle of wine, whisking as you go. Re-add your beef, mushrooms, bacon and then stir to fully incorporate. Add the pearl onions then pour in the rest of your beef broth.
  8. Tie your bay leaf, parsley, and thyme together. (You just made a French bouquet garni! Fancy you!). Place the herb bundle in the stew. Cover the pot with aluminum foil, then the lid. Bake at 350 degrees for approximately 4.5 hours.
  9. Serve with fresh parsley & a glass of your favorite merlot.

by

Recipe Notes

511 Calories; 20 g Fat; 71 g Protein; 0.2 g Sugar

   

24 Responses to “Paleo Beef Burgundy”

  1. #
    1
    Fitness Wayne | Paleo Recipe, Exercise and Weight Loss Blogposted October 11, 2012 at 10:03 pm

    Wow, this beef stew sounds and looks delicious. When I have time I will have to give this a try.

    • #
      fedandfitposted October 11, 2012 at 10:39 pm

      Thanks!! I hope you like it!

  2. #
    2
    paleoinpdxposted October 11, 2012 at 10:59 pm

    Looks amazing!

  3. #
    3
    Sarahposted October 21, 2012 at 2:20 pm

    Cassy,
    My husband and I made your Paleo Beef Burgundy Stew this afternoon. It is currently in the oven. We cannot wait for dinner. Thank you for sharing this recipe.

    • #
      fedandfitposted October 21, 2012 at 6:09 pm

      My pleasure, Sarah! I hope you all love it!

  4. #
    4
    Matthewposted January 7, 2013 at 3:12 pm

    could this be prepared in a slow cooker? If so, what would the modifications (if any) and cook times be? thanks!!!!

    • #
      fedandfitposted January 9, 2013 at 12:29 pm

      Hi Matthew! Yes, I believe it can. I recommend you follow all the browning steps, making the roux, and deglazing the pan as listed. You can then transfer all the ingredients into a slow cooker and cook on high for 7-8 hours. You won’t get the exact same flavors as with baking in the same browning dish, but it can come close. I hope that helps and that you enjoy it! Let me know how it goes!

  5. #
    5
    Vanessaposted March 27, 2013 at 1:58 pm

    Hi! Just found your site and can’t wait to try this beef dish! The ingredients list 4 lbs of meat.. the directions refer to 2 pounds. Is it 2 or 4 for the recipe? Thanks!

    • #
      fedandfitposted March 27, 2013 at 2:18 pm

      Great catch, Vanessa! The recipe calls for 4 pounds (you’ll be able to feed an army). I’ll update the recipe as soon as possible. Thanks so much for the note and I hope you like the dish! I would love your feedback after you give it a try 🙂 Best wishes!

    • #
      lisaposted September 19, 2013 at 12:31 pm

      It also says in the directions to add the pearl mushrooms. assume you mean pearl onions.

    • #
      fedandfitposted September 19, 2013 at 12:33 pm

      I sure do! Thanks, Lisa! Updating now.

  6. #
    6
    Amberleaposted May 18, 2014 at 12:30 am

    I just made this tonight and it’s absolutely fantastic! We will definitely make this again. I served it over mashed parsnips with butter. YUM! Thanks for sharing!

    • #
      Cassyposted June 4, 2014 at 3:35 pm

      Fabulous, Amberlea! Parsnips with butter sounds like the perfect accompaniment.

  7. #
    7
    Chloe Vposted September 1, 2014 at 6:35 pm

    Currently in the oven cooking. Can’t even describe the smells that are coming from there now! Incredible!

    • #
      Cassyposted September 5, 2014 at 2:13 pm

      Good for you!! This is one of my all-time most favorite meals. Hope y’all enjoyed!

  8. #
    8
    Tanzposted October 2, 2014 at 12:43 am

    This looks amazing, hoping to make it tonight! Just wondering you mentioned arrowroot flour in the ingredients but then almond meal in the instructions. Can almond flour be substituted instead on the arrowroot? I’m on the GAPS diet. Alternatively if almond flour doesn’t work could I use coconut flour? Thanks so much!!

    • #
      Cassyposted October 2, 2014 at 7:52 pm

      Hi Tanz! Yes, almond meal can be substituted instead of the arrowroot flour. I hope that helps and that you love the dish!

  9. #
    9
    Nataschaposted November 6, 2014 at 3:08 pm

    This was the first dish I made after purchasing my Le Creuset. I used King Arthur gluten free flour, 2lb beef & didn’t put foil under top. I pulled it out 15 min early. The bottom burned (layer of food stuck). Not sure why? I use a WOLF oven.
    The dish tasted AMAZING!!!! DEFINITE repeat! Everyone loved it

    Can you tell me why the foil? I was under the impression the dome of the top helped in the cooking.
    Do you know why the bottom burned?

    Thank you

    • #
      Cassyposted November 6, 2014 at 8:31 pm

      Hi Natascha! What a great way to break in your new Le Creuset! I like to add the foil to help reduce the amount air space. It’s possible that there wasn’t enough liquid or steam present to help keep the bottom from burning. I’m so glad that you liked the flavors, though!! It’s one of my favorites, too.

  10. #
    10
    Junene Bposted February 18, 2017 at 10:54 pm

    Rich and satisfying. Probably not as good without cast iron though, which means not as good in a slow cooker. This is the BEST Beefn Burgandy I’ve ever tasted!!!

    • #
      Cassyposted March 1, 2017 at 9:37 am

      I’m so glad you liked it, Junene!

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