Paleo Primal Beef Burgundy




Boeuf Bourguignonne - or Beef Burgundy in English - is another one of those "peasant" foods worth adding to your collection.

In days of old the lady of the house (sorry, there were no equal rights then) cooked it in a slow oven or simmered it on top of the stove. Today we are fortunate enough to have the slow cooker.

There are many versions of this stew, but this particular one from Mark Sisson's site is especially good I think.

 Don't be put off by the long list of ingredients. Other than browning the beef with the bacon and the mushrooms, all you have to do is dump it all into the crockpot and let it do it's thing.

At least that's the way I do it. Mark's directions are a tad more complicated, but come with amazing pictures, so if you have the time it's worth following at least once. Then you can decide for yourself which version is for you. Check it out at http://www.marksdailyapple.com/beef-burgundy-recipe/#ixzz1lt3oxgvZ

I think this makes enough for 6 to 8 people, but if you are hearty eaters you may disagree. I make it in a regular 3 quart crock pot, but if you're lucky enough to have a larger one, by all means double the recipe.

Paleo Primal Beef Burgundy

Ingredients :

- ¼ pound bacon, chopped
- 4 tablespoons fat  (butter, bacon drippings or lard)
- 2½ pounds of beef cut into 2-inch cubes. (Rump roast, chuck roast, sirloin tip, and top or bottom round are all options)
- 1½ teaspoons salt
- ¼ teaspoon pepper
- 2 tablespoons arrowroot
- 2 carrots, sliced
- 2 onions, sliced (Traditionally baby onions are used and if I can find them ready peeled they are great to use here)
- 1 tablespoon tomato paste
- 2 cloves garlic, finely chopped
- 2 tablespoons herbes de Provence ( This is the only change I made, but for me it's a major one. I think this French herb mix makes this dish and if your store doesn't carry it, it can be ordered online.)
- 1 bay leaf
- 3 cups full-bodied red wine such Cotes du Rhone or Chianti
- 2½ cups beef stock
- 1 pound white or brown crimini mushrooms, sliced

Directions :

- First brown the meat in the fat. While it's browning add the bacon. (It doesn't need to be totally cooked, just browned.)
- Remove the meats and add the mushrooms to the fat. Cook for 2 or 3 minutes. Add the garlic and cook just for a minute more, then remove to a bowl.
- Deglaze the pan with some of the beef stock. Once you've incorporated all the bits, add the arrowroot, the tomato paste, and about half of the rest of the stock - just enough to make a sauce without overflowing your pan. Once it's thickened, put the resulting sauce into the crockpot. ( Some people thicken the sauce after the stew is done but I find it's easier doing this first.) Add the rest of the stock and the wine and give it all a good mix to incorporate.
- Now start loading in the rest of the ingredients. Vegetables always go in first because they take the longest to cook, so put the carrots and onion in the bottom. Add the herbs, the mushrooms and garlic, and then lastly the meat.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

(will freeze) This freezes very well and in fact tastes even better the next day, so make as much at a time as your slow cooker will hold. You can never have enough of this stuff put away for a rainy day.


 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw


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