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.
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.