Paleo Beef Bourguignon

Paleo Beef Bourguignon

Ingredients

• 3 beef (large
• 3 tbsp ghee ((large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb))
• 3 clove garlic ((large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb))
• 1 white onion ((large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb))
• 1 medium carrot ((large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb))
• 750 ml dry red wine ((large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb))
• 1 tbsp tomato purée ((large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb))
• 1 bouquet garni ((large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb))
• 4 cup white mushrooms ((large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb))
• 8 slice bacon ((large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb))
• 1 tsp salt ((large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb))
• 1 cup water ((large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb))
• 2 sprig parsley
• 2 sprig thyme
• 1 tsp peppercorns
• 3 bay leaves

Instructions

1. Cut the beef into large chunks and season with some salt.
2. Heat a Dutch oven or a heavy-based pot greased with 2 tablespoons of ghee.
3. Fry the beef chunks over a medium-high heat until golden brown for about 3 minutes.
4. Turn on the other side and brown for 3 more minutes.
5. Work in batches so the pot doesn't get crowded.
6. Remove the chunks from the pot and place into a bowl.
7. Lower the heat and add diced onion, crushed garlic and sliced carrot (if used).
8. Return the beef chunks to the pot.
9. Pour in the red wine and add tomato paste.
10. The meat should almost be covered.
11. If needed, add 1/2 - 1 cup water or broth (I didn't use any).
12. Bring to a boil and mix well with a spatula scraping the caramelised cooking juices from the bottom of the pot.
13. Add your bouquet garni.
14. You can make your bouquet garni by placing all the herbs in a piece of cheesecloth and tying with an unwaxed kitchen string.
15. Place in the pot, cover with a lid and cook for 3 to 3 1/2 hours over a low heat.
16. When the meat is tender, take off the heat.
17. Use a spatula to remove the bouquet garni from the pot and cover it with a lid.
18. Prepare the bacon and mushrooms.
19. Grease a pan with the remaining ghee and add the sliced bacon.
20. Cook for about 5 minutes until lightly browned and then add the mushrooms.
21. Cook for another 4-5 minutes or until tender and browned.
22. When the mushrooms and bacon are ready, take off the heat and place in the pot with beef.
23. Mix until well combined.
24. Serve with Celeriac Cauli-Mash or regular Keto Cauli-Mash.