Paleo Beef Bourguignon
Calories 840kcal
Ingredients
- 3 beef (large
- 3 tablespoons ghee (large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb)
- 3 cloves 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 milliliters dry red wine (large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb)
- 1 tablespoon 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 cups white mushrooms (large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb)
- 8 slices bacon (large, braising steaks or any cut suitable for slow cooking, 900 g/ 2 lb)
- 1 teaspoon 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 sprigs parsley
- 2 sprigs thyme
- 1 teaspoon peppercorns
- 3 bay leaves
Instructions
- Cut the beef into large chunks and season with some salt.
- Heat a Dutch oven or a heavy-based pot greased with 2 tablespoons of ghee.
- Fry the beef chunks over a medium-high heat until golden brown for about 3 minutes.
- Turn on the other side and brown for 3 more minutes.
- Work in batches so the pot doesn't get crowded.
- Remove the chunks from the pot and place into a bowl.
- Lower the heat and add diced onion, crushed garlic and sliced carrot (if used).
- Return the beef chunks to the pot.
- Pour in the red wine and add tomato paste.
- The meat should almost be covered.
- If needed, add 1/2 - 1 cup water or broth (I didn't use any).
- Bring to a boil and mix well with a spatula scraping the caramelised cooking juices from the bottom of the pot.
- Add your bouquet garni.
- You can make your bouquet garni by placing all the herbs in a piece of cheesecloth and tying with an unwaxed kitchen string.
- Place in the pot, cover with a lid and cook for 3 to 3 1/2 hours over a low heat.
- When the meat is tender, take off the heat.
- Use a spatula to remove the bouquet garni from the pot and cover it with a lid.
- Prepare the bacon and mushrooms.
- Grease a pan with the remaining ghee and add the sliced bacon.
- Cook for about 5 minutes until lightly browned and then add the mushrooms.
- Cook for another 4-5 minutes or until tender and browned.
- When the mushrooms and bacon are ready, take off the heat and place in the pot with beef.
- Mix until well combined.
- Serve with Celeriac Cauli-Mash or regular Keto Cauli-Mash.
Originally posted 2019-02-20 17:30:21.
