Beef Bourguignon
Inspired by the classic French dish, this healthy version couldn't get easier! The secret to getting that fall-off-the-bone meat texture and depth of flavor comes from using a sturdy Dutch Oven. Simple ingredients cooked low and slow with love!
Equipment
- Dutch Oven
Ingredients
- 4 slices pasture-raised bacon chopped
- 3 medium carrots chopped
- 1 medium onion chopped
- 3 garlic cloves grated
- 3 lbs pasture-raised Brisket or bone-in short-rib cut in 1-inch chunks if using brisket
- 2 cups red wine room temperature
- 2 cups beef bone broth
- 3 tbsp tomato paste
- 3 tbsp tapioca flour
- 3 tbsp ghee or grass-fed butter
- 2 sprigs fresh rosemary whole
- 1 bunch fresh parsley chopped
- pink salt to taste
- freshly cracked pepper to taste
Instructions
- Preheat the oven to 250 degrees Fahrenheit.
- Heat the dutch oven over medium heat. Add chopped bacon and cooked until browned. Remove browned bacon with a slotted spoon and set aside on a large plate.
- Working in batches, add beef cubes or whole short ribs into dutch oven and sear until golden brown on all sides. Remove beef and set aside to the plate with bacon.
- Add carrots and onion to dutch oven and cook until soft and translucent. About 6-7 minutes. Season with salt and pepper to taste. Add the grated garlic last and cook for just another minute so that it doesn't burn!
- Add the red wine to the vegetable mixture. Use a wooden utensil to gently scrape the bottom of the dutch oven to deglaze the surface
- Add the beef, bacon and residual juices back into the dutch oven. Add the bone broth, making sure to almost submerge the meat.
- Add tomato paste and fresh rosemary to the dutch oven and give a gentle stir to combine.
- Cover dutch oven with lid and place into preheated oven for about 2 hours.
- A few minutes before removing beef from oven, heat a small saucepan over medium heat. Add ghee or grass-fed butter and tapioca flour. Whisk to combine, then set aside. This is your thickening agent to create the sauce.
- Carefully remove dutch oven from oven and place on stove top. Use oven mitts to remove lid, then add tapioca butter mixture. Gently stir to combine.
- Bring stew to a boil over medium heat then reduce to a simmer for another 10 minutes to allow the gravy to come together.
- Remove rosemary sprigs, if desired, season with salt and pepper to taste, and garnish with fresh parsley. Voila!