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
- 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 tbsp Whole Organic Black Peppercorns
- finely ground real salt (to Taste)
- bunch Fresh Organic Parsley, (for Garnish)
- 1 cup Burgundy or Pinot Noir
- 2 cups beef bone broth
- 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.