You are here:Home Recipes Beef Savory Boeuf Bourguignon

Savory Boeuf Bourguignon

12 Comments

healthy low carb paleo beef burgandy Boeuf Bourguignon Savory Boeuf Bourguignon

My husband and I just watched Julie and Julia (good movie!) a few days ago and it inspired me to try some new recipes. Boeuf Bourguignon was already pretty healthy to begin with, and was made with ingredients I already had on hand. It really is everything it is made out to be in the movie, and I look forward to making it again!

Savory Boeuf Bourguignon
 
healthy low carb paleo beef burgandy Boeuf Bourguignon Savory Boeuf Bourguignon
Print

Prep time

Cook time

Total time

 

A Julia Child’s Classic with healthy adaptions.
Author:
Recipe type: Main
Cuisine: French
Serves: 6-8

Ingredients
  • 3-4 lbs beef (roast, round, steak, etc, whatever is cheapest not ground beef)
  • 3 slices of bacon
  • 3 large carrots
  • 1 onion
  • ½ (6 oz) can tomato paste
  • 2 cloves garlic
  • small package of mushrooms, sliced
  • 4 TBSP butter
  • Spices (basil, thyme, salt, pepper, parsley, etc)
  • 1 cup beef broth (or water)
  • 3-4 cups (1 bottle) of dry red wine
  • ¼ cup almond or coconut flour (or powder almonds or coconuts in blender until finely ground)-optional

Instructions
  1. Preheat oven to 325
  2. Brown bacon in large pan, remove bacon and add 2 T butter to bacon fat grease in pan.
  3. Cut beef into 1 inch chunks and brown beef evenly. Can roll in almond or coconut flour before browning if you are using the flour.
  4. Put into large baking or casserole dish with cover
  5. Chop carrot and onions and brown slightly in the same pan and then put in baking/casserole dish with beef
  6. Mince garlic and sprinkle over beef
  7. Sprinkle mixture with spices to taste (thyme, basil and parsley are really good additions to this)
  8. Pour water or broth and wine over mixture and cover baking pan or casserole dish- can also use foil if you don’t have a covered casserole dish
  9. Cook in oven 2.5-3 hours until beef is fork tender and breaks apart easily.
  10. About 15 minutes before beef is done, brown mushrooms in a skillet with 2 TBSP butter. Add to beef and cook an additional 5-10 minutes in oven.
  11. Remove from oven, let sit 10 minutes before serving and serve with salad of choice.

 

Ever ventured into French cooking? If not, ready to try? Let me know what you think!

pf print icon Savory Boeuf BourguignonPrint pf pdf icon Savory Boeuf BourguignonPDF
Filed Under: Beef, Recipes, Soups and Stews Tagged With: , ,

Related Posts

Like What You Read?

Sign up for exclusive Wellness Mama updates to get my newsletter, coupon codes, & bonuses emailed FREE! (No spam ever, I promise!)

About Wellness Mama

Wellness Mama is a full-time housewife with a background in nutrition, journalism and communications. Her passion is helping others achieve optimal health through a “Wellness Lifestyle.” She has helped hundreds of clients lose weight, increase athletic performance, improve fertility, and overcome numerous health problems and diseases. Connect with her on Twitter, Facebook, Google+, & Pinterest.

Disclaimer: Many of the links on my site, especially those from Amazon, Mountain Rose Herbs, Tropical Traditions and OraWellness are affiliate links. Should you click on these links and decide to purchase anything, I will receive a small commission and you will have my sincere thanks for supporting Wellness Mama!

DISCLAIMER: The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act.

  • Arica

    Just made this. It took some time, but turned out sooo yummy!! Thank you so much for posting this. I’m adding it to my recipes!

  • Crystalmmercado

    Do you think this can be made in a slow cooker?

  • http://wellnessmama.com Wellness Mama

    Probably so… great idea actually! Let me know if you try it!

  • Fourtroms

    Hi Mama, LOVE your blog and recipes!! I am a serious follower. Trying this recipe today (it’s in the oven as I type) and have a few questions—-does the alcohol burn off during the cooking process? I have a 5 and 3 year old that I plan to feed this to (let’s hope it does, or else we’re having early bed time!) Also, the tomato paste listed in the ingredients is not mentioned in the steps of the recipe. I wasn’t sure when to add it. I just stirred it together with the wine, broth and seasonings and poured it all atop the meat and veggies. That should work! Thanks for all that you do!

  • Pingback: Menu for January 15-30ish « Ezekiel's Garden

  • Randa Khouri

    I tried it in the crock pot overnight, and it seems to have worked well (breaks apart easily and has a nice flavor). I saved the bacon and mushrooms to do separately this am. One question: where does the tomato paste figure in? I bought a can but then forgot to add it, since it isn’t mentioned in the instructions. Thanks!

  • Traci

    Would this be good without the butter? I’ve always had a dairy allergy that seemed to have gone away for awhile but has returned.

  • http://wellnessmama.com Wellness Mama

    Thanks for catching that. it can be omitted, or added at the beginning of cooking with the wine. It could be added at this point if you’d like, but not needed if you don’t,

  • http://wellnessmama.com Wellness Mama

    Yep… you can omit it

  • Randa Khouri

    Great, thanks.

  • Pingback: Update on the Cooking Adventures - My Calling IQ » My Calling IQ

  • Pingback: Busy Busy Bee | Gluten Free Muse