My husband and I watched Julie and Julia (good movie!) recently, 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
Yield 6 -8
A Julia Child's Classic with healthy adaptions.
- 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, minced
- small package of mushrooms, sliced
- 4 TBSP butter
- 1 teaspoon dried basil leaf
- 2 teaspoons dried parsley leaf
- 1/2 teaspoon each of salt, pepper and dried thyme
- 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
- Preheat oven to 325
- Brown bacon in large pan, remove bacon and add 2 T butter to bacon fat grease in pan.
- 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.
- Put beef into large baking or casserole dish with cover
- Chop carrot and onions and brown slightly in the same pan and then put in baking/casserole dish with beef.
- Add garlic, spices, and tomato paste.
- 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
- Cook in oven 2.5-3 hours until beef is fork tender and breaks apart easily.
- 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.
- 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?