Paleo Boeuf Bourguignon

Paleo Boeuf Bourguignon

It’s definitely feeling more like spring with the warmer weather, flowers, and asparagus peeking out of the garden, but there’s enough cooler, rainy days still that this Paleo Boeuf Bourguignon is not out of season yet. In fact, I would argue that it never goes out of season because it is the ultimate cozy dinner that tastes amazing any time of year. It’s really hard to beat the most tender beef paired with carrots, onions, mushrooms, and herbs, all stewed in rich bone broth and dry red wine. This is definitely one of my favorite meals!

Better yet, this recipe is full of protein, healthy fats, and bioavailable micronutrients. It’s also lower in carbohydrates, making it a great choice my fellow women with PCOS (or anyone dealing with insulin resistance). Slowly braised meat (especially bone-in) is one of the healthiest ways to cook meat because it allows you to use tougher cuts that have more collagen and gelatin which is rich in the amino acid glycine. Among the many benefits, glycine can help with blood sugar balance and insulin resistance. It’s also very important during pregnancy. Beef is also a great source of bioavailable iron and zinc, folate, B vitamins, and fat soluble vitamins. You can read more about all the nutritional benefits of bone-in meat in chapter 3 of Real Food for Fertility.

paleo boeuf bourguignon

What do I need to make Paleo Boeuf Bourguignon?

Now that I’ve had my little nutrition-nerd tangent, let’s get cooking! Here’s a list of everything you’ll need to make a delicious batch of Paleo Boeuf Bourguignon:

  • Grass fed chuck roast
  • Organic Valley ghee
  • Yellow onion
  • Garlic 
  • Carrots
  • Celery
  • Crimini mushrooms
  • Fresh thyme
  • Spice House rosemary
  • Tomato paste
  • Dry red wine
  • Bone broth
  • Worcestershire sauce
  • Bay leaf
  • Celtic sea salt and pepper
top down view of paleo boeuf bourguignon on a wooden cutting board

How to Make Paleo Boeuf Bourguignon

Heat two tablespoons of ghee in a large Dutch oven over medium-high heat. Cut the beef into bite-sized cubes and season with salt and pepper. In several batches, sear the beef in the Dutch oven for 1-2 minutes per side. When all sides are nicely browned, remove from heat and repeat with the next batch. Set aside.

When the last batch of beef is removed from the pan, lower the heat to medium. Add the onion and sauté until it softens and begins to brown slightly. Use more ghee if needed. Then add the garlic and cook for another minute, stirring constantly so as not to burn it. Add the carrots, celery, and mushrooms and cook for another five minutes, until they begin to soften. Then add the thyme, rosemary, and tomato paste and cook for another minute.

close up of paleo boeuf bourguignon in a white bowl on a white saucer

Pour half the wine into the pan to deglaze it. Then add the remaining wine and bone broth along with the Worcestershire sauce, bay leaf, salt, and pepper.

If you’d rather not use wine, you can substitute extra bone broth. But if you are using the wine, be sure to use the real deal–not “cooking wine”! My rule of thumb is to use a wine that’s not too expensive but is one that you’ll enjoy drinking what’s leftover.

Bring the stew to a boil. Then reduce heat to low and simmer for one and half to two hours, until the beef is extremely tender. When in doubt, cook it a little longer–you can’t really overcook this. When it’s ready, remove from heat and enjoy!

paleo boeuf bourguignon

Can I make my own bone broth?

Absolutely! In fact, I highly recommend it because it is extremely easy and will save you TONS of money! Bone broth is not cheap, but you can make it essentially for free using kitchen scraps. I keep a freezer bag full of veggie scraps and bones in my freezer that I add to whenever I’m cooking. I’ll include anything like peels and scraps onions, garlic, carrots, celery, sweet potato, mushrooms or fennel. Just be sure not to include cruciferous veggies like broccoli, kale, or cauliflower which will make the broth bitter. I also keep any bones leftover from other recipes and the rinds of Parmesan cheese which add a lot of flavor.

When the bag is full or I need some broth, I fill up my Instant Pot with bones, veggie scraps, and water and pressure cook for two hours on high pressure. When it’s done, you should be able to break the bones apart with a fork. If you don’t have an Instant Pot, you can do this on the stove, but it will need to simmer for much longer (like 12+ hours)…hence why I’ve only ever done this in the pressure cooker!

Strain the broth from the bones and veggies. Transfer the broth to glass jars and let cool before refrigerating. As the broth chills, it will start getting gelatinous. Although it looks kinda gross, that’s how you know it’s full of amazing nutrients! It will liquify again when heated. If you’re planning to use the broth within the next week or so, store it in the refrigerator. For later use, I like to freeze it in a silicone muffin pan. Then I pop out the half cup portions into a freezer bag and can easily pull out however much I need for a recipe! It’s so convenient and is one of my favorite kitchen hacks!

bowl of beef stew in a white bowl with carrots in the background

More Recipes to Try

I hope you enjoy this cozy Paleo Boeuf Bourguignon! Be sure to leave a rating below and let me know what you think in the comments. Happy cooking!

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Paleo Boeuf Bourguignon

This beef stew is about as cozy as it gets! The beef is so tender it nearly melts in your mouth and it is so delicious alongside the slow cooked carrots. To top it off, the red wine adds the perfect depth of flavor.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Servings: 8
Rachel Alexandra

Equipment

  • Dutch oven

Ingredients

  • 2 lb grass fed chuck roast cubed
  • Celtic sea salt and pepper to taste
  • 2 Tbsp Organic Valley ghee
  • 1 large yellow onion
  • 3 cloves garlic minced
  • 4 large carrots sliced
  • 4 stalks celery diced
  • 2 oz crimini mushrooms
  • 1 bunch fresh thyme
  • ½ tsp Spice House rosemary
  • 3 Tbsp tomato paste
  • cups dry red wine
  • 3 cups bone broth
  • 3 Tbsp Worcestershire sauce
  • 1 bay leaf
  • ½ Tbsp Celtic sea salt and pepper

Instructions

  • Heat 2 tablespoons of ghee in a large Dutch oven over medium-high heat.
  • Cut the beef into bite-sized cubes and season with salt and pepper.
  • In several batches, sear the beef in the Dutch oven for 1-2 minutes per side. When all sides are nicely browned, remove from heat and repeat with the next batch. Set aside.
  • When the last batch of beef is removed from the pan, reduce heat to medium. Then add the onion and sauté until it softens and begins to brown slightly.
  • Then add the garlic and cook for another minute, stirring constantly so it doesn't burn.
  • Add the carrots, celery, and mushrooms and cook for another five minutes, until they begin to soften.
  • Then add the thyme, rosemary, and tomato paste and cook for another minute.
  • Pour half the wine into the pan to deglaze it. Then add the remaining wine and bone broth along with the Worcestershire sauce, bay leaf, salt, and pepper.
  • Bring the stew to a boil. Then reduce heat to low and simmer for 1½-2 hours or until the beef is extremely tender. When in doubt, cook it longer. Remove from heat and enjoy!

Notes

If you don’t want to use wine, substitute extra bone broth. If you do use wine though, be sure to use the real deal–not “cooking wine”!
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary

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