Paleo Beef Bourguignon

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Paleo Beef Bourguignon

4 minutes
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.

Nutrition

Calories: 840kcal

Originally posted 2019-02-20 17:30:21.

Article Categories:
Lunch

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