This is a nice hearty stew rich in resveratrol. I served it on millet, but it can also be served without it. It stores well if you are making meals to eat later.
- 1 Dutch Oven with Lid Or Large Oven Safe Sauté Pan with Lid
- 1 Sauté or Frying Pan
- 1 tbsp Olive Oil
- 4 oz Prosciutto in 1" Pieces About 6 Slices
- 2 1/2 lbs Grass Finished Beef Strips or Beef Chuck Cut into 1" Cubes
- 2 ea Onions, Chopped
- 3 ea Cloves Garlic, Minced
- 1 lb Carrots, Peeled and Cut into 1" Chunks at an Angle about 6 Carrots
- 1 ea 750 ml Bottle of Dry Red Wine reserve 1/2 cup for the end of the recipe
- 2 tsp Thyme, Dry
- 2 ea Bay Leaves
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/4 cup Coconut Aminos
- 1 tbsp Arrowroot Starch
- 4 tbsp Ghee
- 16 oz Mushrooms, Cleaned and Cut into Chunks
- 16 oz Frozen Pearl Onions optional
- 4 oz Manchego, Grated
- 2 tbsp Parsley, Fresh and Diced optional
- 2 cups Millet, Cooked optional
- Preheat the oven to 350 degrees. Warm the olive oil in your Dutch oven and cook the prosciutto until crisp being careful to keep it from sticking together.
- Remove the prosciutto and sauté the beef until browned in 4 or 5 batches.
- Sauté the 2 onions and garlic in the fat remaining from the beef for 1-2 minutes. Add the beef, prosciutto, carrots, wine (less 1/2 cup), thyme, bay leaves, salt, pepper, and coconut aminos to the dutch oven. Stir gently. Cover and bake for 35-40 minutes.
- Cook the millet following the instructions on the package.
- Remove the dutch oven from the oven. In a cup combine the 1/2 cup of wine with 1 tbsp of arrowroot starch. (increase to 1 1/2 tbsp or arrowroot starch if your bourguignon has a lot of moisture) Make sure there are no clumps then add the starch and wine mixture to the bourguignon. Stir thoroughly then return to the oven for 5 minutes.
- Warm the ghee in a frying pan and add the bag of frozen onions (optional) sauté until brown then add the mushrooms and continue to cook until the mushrooms have softened. 2-3 minutes.
- Remove the bourguignon from the oven and add the mushrooms and onions. Stir until combined.
- Place some millet in the bottom of a bowl and spoon bourguignon over it. Top with grated Manchego and parsley (optional).
I did not add the pearl onions because I don't really like them. Buying them frozen is recommended by many chefs, including Ina Garten. So, I have to believe they would be the correct choice. Enjoy!!