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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Comments

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

    1. fedandfit says:

      Thanks!! I hope you like it!

  2. Sarah says:

    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.

    1. fedandfit says:

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

  3. Matthew says:

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

    1. fedandfit says:

      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:

    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!

    1. fedandfit says:

      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!

    2. lisa says:

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

    3. fedandfit says:

      I sure do! Thanks, Lisa! Updating now.

  5. Amberlea says:

    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!

    1. Cassy says:

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

  6. Chloe V says:

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

    1. Cassy says:

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

  7. Tanz says:

    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!!

    1. Cassy says:

      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:

    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

    1. Cassy says:

      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:

    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!!!

    1. Cassy says:

      I’m so glad you liked it, Junene!

  10. Liza says:

    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.