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
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
- Melt ghee in pan over medium heat. In the meantime, dredge the beef stew meat in the sprouted flour until well-coated.
- 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.
- Fry the mushrooms in the remaining ghee, and pour them plus any leftover fat onto the stew meat.
- Add vegetables, bay leaf, thyme, marjoram and peppercorns to the casserole.
- Pour in the wine and beef stock.
- Bake, covered, at 350 ° F for three hours. Alternatively, you may toss ingredients into your slowcooker and cook for 8+ hours.
![[AD] Wanna know the secret to making super tender grass-fed flank steak? SOUS VIDE! 💚
By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen](http://scontent-iad3-1.cdninstagram.com/vp/4b326398e7b2a0f4676b31aa1fcc8063/5DFD10E8/t51.2885-15/sh0.08/e35/c0.177.1440.1440a/s640x640/67109332_162645888199149_7234227701426490814_n.jpg?_nc_ht=scontent-iad3-1.cdninstagram.com "[AD] Wanna know the secret to making super tender grass-fed flank steak? SOUS VIDE! 💚
By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen")
I am trying this in my slow cooker today. Perfect for a chilly day! Would you recommend cooking it on low or high?
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. 🙂
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.
Yak is awesome. We love it and this recipe would be superb.