Paleo

Paleo Beef Burgundy

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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

 

paleo beef Burgundy

 

paleo beef Burgundy

paleo beef Burgundy

paleo beef Burgundy

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Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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Reader Interactions

Comments

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    • fedandfit says

      fedandfit —  10/11/2012 At 22:39

      Thanks!! I hope you like it!

  1. paleoinpdx says

    paleoinpdx —  10/11/2012 At 22:59

    Looks amazing!

    • fedandfit says

      fedandfit —  01/09/2013 At 12:33

      Thanks!

  2. Sarah says

    Sarah —  10/21/2012 At 14:20

    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.

    • fedandfit says

      fedandfit —  10/21/2012 At 18:09

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

  3. Matthew says

    Matthew —  01/07/2013 At 15:12

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

    • fedandfit says

      fedandfit —  01/09/2013 At 12:29

      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!

  4. Vanessa says

    Vanessa —  03/27/2013 At 13:58

    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!

    • fedandfit says

      fedandfit —  03/27/2013 At 14:18

      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!

    • lisa says

      lisa —  09/19/2013 At 12:31

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

    • fedandfit says

      fedandfit —  09/19/2013 At 12:33

      I sure do! Thanks, Lisa! Updating now.

  5. Amberlea says

    Amberlea —  05/18/2014 At 00:30

    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!

    • Cassy says

      Cassy —  06/04/2014 At 15:35

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

  6. Chloe V says

    Chloe V —  09/01/2014 At 18:35

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

    • Cassy says

      Cassy —  09/05/2014 At 14:13

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

  7. Tanz says

    Tanz —  10/02/2014 At 00:43

    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!!

    • Cassy says

      Cassy —  10/02/2014 At 19:52

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

  8. Natascha says

    Natascha —  11/06/2014 At 15:08

    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

    • Cassy says

      Cassy —  11/06/2014 At 20:31

      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.

  9. Junene B says

    Junene B —  02/18/2017 At 22:54

    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!!!

    • Cassy says

      Cassy —  03/01/2017 At 09:37

      I’m so glad you liked it, Junene!

  10. Liza says

    Liza —  01/09/2019 At 22:09

    Made this tonight. Delicious, but like Natascha, mine stuck to the bottom, and there was no liquid left in the pot. I also used a Le Crueset but I did use the foil. I may try it again in a slow cooker next time.

  11. Erin Peters says

    Erin Peters —  09/17/2020 At 11:51

    Hi cassie! I’m not sure if this is just my own computer error, but it seem as though the actual recipe is missing from this post now! I can see some step by step pictures, but no instructions or ingredient list.

    • Brandi Schilhab says

      Brandi Schilhab —  09/18/2020 At 09:44

      Looking into this now, Erin! Thanks for letting us know! We do have an Instant Pot Beef Burgundy HERE that you may be interested in!

  12. Ashley says

    Ashley —  11/19/2020 At 11:06

    Hi! The recipe seems to be missing…is there any way to get it? Thank you!

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