Get Ready To Feast On This Absolutely Delicious Beef Bourguignon
Serves 6-8
Ingredients
1 T Beef Tallow
8 OZ Bacon (nitrate free) cut in ½” pieces
3 pounds beef brisket trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks
1 large carrot, sliced 1/2-inch thick
2 large onions, large, diced
6 cloves garlic chopped & 2 whole cloves
6-8 sprigs fresh thyme
2 bay leaves
3 C Red wine (Pinot Noir works well. Julia Childs recommends Chianti.)
2-3 C Beef stock
1 t Organic Better than Bouillon Roasted Beef
2 T Tomato paste
2 T GF flour (rice flour works well)
*Sea salt
Pepper
1 lb mushrooms
Butter/ghee/tallow
Directions
Preheat oven to 350°F (175°C).
Sauté the bacon over medium heat for about 3 minutes, until crisp and browned.
Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot bacon fat (beef tallow may be
added if needed.) until browned on top & bottom. Once browned, transfer to the dish
with the bacon.
In the remaining fat (you may need to add more tallow), sauté the carrots and diced
onions until softened, then add chopped garlic and cook for 1 minute. Return the bacon
and beef back into the pot; season with 1/2 teaspoon salt and 1/4 teaspoon ground
pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the wine and enough stock so that the meat is barely covered. Then add the
tomato paste, better than bouillon and herbs. Bring to a simmer on the stove.
Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is
fall apart tender. Check meat at 1.5 hours to stir it and to be sure it’s not ‘boiling’ as we
want a slow simmer. If you feel the stew is boiling quickly, turn down the oven 50
degrees.
In the last 5 minutes of cooking time, prepare your mushrooms:
Heat the butter in a medium-sized skillet/pan over medium heat. When the foam
subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds),
then add in the mushrooms. Cook for about 5 minutes, while shaking the pan
occasionally to coat with the butter. Season with salt and pepper, if desired. Once they
are browned, set aside.
Taste for seasoning and adjust salt and pepper, if desired. If the sauce is too thick for
your liking, add a few tablespoons of stock. If the sauce is too thin, remove some sauce
from pot and boil it over medium heat for about 10 minutes, or until reduced to the right
consistency.
Garnish with parsley and serve with mashed potatoes, rice or noodles.
*24-48 hours in advance of making this recipe, if you can salt the beef in advance (even
if it’s an hour) it will help the meat be tender and brown quickly.