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Beef Bourguignon
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Beef Bourguignon

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.
Prep Time25 minutes
Course: Dinner, Main Course
Cuisine: French
Keyword: Beef, Main Course, Meat, Warm
Yield: 8

Equipment

  • 1 Dutch Oven with Lid Or Large Oven Safe Sauté Pan with Lid
  • 1 Sauté or Frying Pan

Materials

  • 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

Instructions

  • 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).

Notes

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!!