Nourishing Beef Burgundy

It’s starting to get cold out – stormy and chilly all afternoon – and the aspens are turning gold again.   When summer turns to autumn, my thoughts turn to comfort food: meatloaf, pot roasts, roast chicken and, of course, beef burgundy.   It’s wonderful with the deep flavor of mushrooms combined with robust red wine and grass-fed beef.   A nice, slow stewing keeps the grass-fed beef (which some consider to be tough) tender.

Beef burgundy is an excellent way to use up homemade beef stock with all its micronutrients like calcium, zinc, glucosamine and naturally occuring gelatin while pairing it with other nutrient-dense additions like ghee which is rich in CLA (read more about CLA, disease and diet) and mushrooms which contribute a fair amount of selenium to the dish.

beef burgundy: the recipe

By Jenny Published: September 18, 2009

  • Yield: 06 Servings

Beef burgundy is an excellent way to use up homemade beef stock with all its micronutrients like calcium, zinc, glucosamine and naturally occuring gelatin while pairing it with other nutrient-dense additions like ghee which is rich in CLA and mushrooms which contribute a fair amount of selenium to the dish.

Ingredients

  • 1/4 cup Clarified Butter or Ghee (from Grass-fed Cows)
  • 1/2 cup Sprouted Grain Flour
  • 1 lb Grass-finished Beef Stew Meat
  • 5 Organic Carrots (Scraped and Chopped)
  • 5 Organic Celery Stalks (Chopped)
  • 1 lb Organic Mushrooms (Sliced Thin)
  • 2 Organic Yellow Onions (Chopped)
  • 3-4 Bay Leafs
  • handful Thyme and Marjoram
  • 1 tbsp Whole Organic Black Peppercorns
  • unrefined sea salt (to Taste)
  • bunch Fresh, Organic Parsley (for Garnish)
  • 1 cup Burgundy or Pinot Noir
  • 2 cups Homemade Beef Stock

Instructions

  1. Melt ghee in pan over medium heat. In the meantime, dredge the beef stew meat in the sprouted flour until well-coated.
  2. Brown the stew meat in the ghee, and remove from the pan using a slotted spoon. Place the meat in a covered casserole, clay cooker or oven-safe dutch oven.
  3. Fry the mushrooms in the remaining ghee, and pour them plus any leftover fat onto the stew meat.
  4. Add vegetables, bay leaf, thyme, marjoram and peppercorns to the casserole.
  5. Pour in the wine and beef stock.
  6. Bake, covered, at 350 ° F for three hours. Alternatively, you may toss ingredients into your slowcooker and cook for 8+ hours.

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What people are saying

  1. Jenn AKA The Leftover Queen says

    This looks delicious! I just wrote a similar post about fall fare on my blog today too! Great minds think alike! :)

    This dish looks great, it is something I have been wanting to make for a while, and this fall is going to be the perfect time!

  2. Jenny says

    Michelle   -

    I bet you can’t wait to get out to those farms.  Grass-fed beef is SO much better, isn’t it?  I mean – not only because it has a better nutrient profile, but also because its flavor is far superior. 

    - Jenny

  3. Rick McElhinney says

    I have been invited to a Christmas Eve dinner. Beef Burgandy with salad, now I’d like to know what to bring? What will go good with this meal?

  4. theYakRanch says

    I have just begun to search for alternative recipes for Boeuf Bourguignon. This one looks terrific. I can’t wait to try it with grass fed yak. Thanks for such a great resource.

  5. Bonnie says

    Made this today. It was fabulous. It will be my beef stew recipe from now on. I will say though for us it fed 3 not 6. :)

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