Beef Bourguignon

Dish Description

This popular French recipe is packed with flavourful ingredients to please your palate.

Enjoy with a salad and fresh fruit for the ultimate Paleo meal.  SERVES 4

Beef Bourguignon


2 tablespoons extra virgin olive oil

2 pounds or (1.2 kilograms) chuck steak, cut into cubes

8 Ounces or (240 grams) white pearl onions

2 garlic vloves, crushed

2 large carrots, cut into 1-inch or (2.5 centimetre) pieces

1 cup chanterelle mushrooms

2 large plum tomatoes, seeded and chopped

2 cups dry red wine

2 cups chicken broth

1 bay leaf

1 sprig (2 - 4 inches long or 5 - 10 centimetres long) rosemary

1 sprig (2 - 4 inches long or 5 - 10 centimetres long) thyme


Heat 1 tablespoon of the oil in a large stockpot over medium heat.

Add beef in a single layer (working stages, if necessary) and cook for two minutes on each side.  Remove from the skillet.

Add the remaining tablespoon of olive oil and pearl onions.  Saute for five minutes.

Add the garlic, celery and mushrooms.  Cook fro five minutes, stirring occasionally.

Pour in wine and broth.  Bring to a boil.

Tie bay leaf, rosemary, and thyme together with kitchen twine to make a bouquet garni.

Place meat and bouquet garni inside pot with vegetables, reduce heat to low, and cover.

Simmer for tow and half to three hours.  Remove bouquet and garni.


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