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.

Rate this Recipe

beef burgundy: the recipe

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.

Prep Time10

Cook Time3

Total Time3 10

Print Save Recipe Click to Remove Ads

Ingredients

¼ cup ghee (from Grass-fed Cows)
½ cup sprouted wheat flour
1 lb beef stew meat
5 carrots (Scraped and Chopped)
5 Organic Celery Stalks (Chopped)
1 lb mushrooms (Sliced Thin)
2 yellow onions (Chopped)
3-4 Bay Leafs
handful Thyme and Marjoram
1 tablespoon black peppercorns
finely ground real salt (to Taste)
bunch Fresh Organic Parsley, (for Garnish)
1 cup Burgundy or Pinot Noir
2 cups bone broth

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.

Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

Comments

Kate says

December 19, 2012 at 3:30 pm

I am trying this in my slow cooker today. Perfect for a chilly day! Would you recommend cooking it on low or high?

Bonnie says

December 02, 2012 at 11:09 pm

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. 🙂

theYakRanch says

September 06, 2010 at 12:25 pm

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.

- Jenny says
  
  September 06, 2010 at 1:10 pm
  
  Yak is awesome. We love it and this recipe would be superb.
Rick McElhinney says

December 18, 2009 at 9:16 am

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?

Jenny says

September 22, 2009 at 1:04 pm

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

Michelle @ Find Your Balance says

September 21, 2009 at 12:25 pm

Mmmm it is that time of year. In a few weeks i'll be out in Western MA where it's possible to buy raw milk and grass fed beef from the farms. Can't wait. This looks so delicious!

Jenn AKA The Leftover Queen says

September 21, 2009 at 8:38 am

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!

Millie says

September 18, 2009 at 7:25 pm

Looks and sounds great. I love finding recipes to use broth in.

beef burgundy: the recipe

Ingredients

Instructions

Reader Interactions

Comments

Leave a Reply Cancel reply