Paleo Boeuf Bourguignon
Indulge in a wholesome twist on a classic French dish with this Paleo Boeuf Bourguignon recipe—perfectly designed for health-conscious food lovers. Made with tender beef chuck, crispy bacon, and an array of fresh vegetables, this savory stew is slow-simmered to perfection, combining robust flavors from dry red wine, beef broth, garlic, and herbs like thyme and bay leaves. Free from grains and processed ingredients, this paleo adaptation uses arrowroot powder to thicken the rich, velvety sauce while maintaining its primal-friendly goodness. With a finishing touch of earthy mushrooms, this comforting dish is ideal for dinner parties or cozy nights in. Serve it warm, and savor every bite of this nutrient-packed, yet decadently flavorful masterpiece!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons olive oil
- 4 slices bacon, diced
- 1 large onion, chopped
- 3 medium carrots, chopped
- 4 cloves garlic cloves, minced
- 2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 8 ounces mushrooms, halved
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons arrowroot powder
- 2 tablespoons water
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside.
In the same pot, add the beef cubes in batches, searing each side until browned, about 3-4 minutes per side. Add more olive oil as needed. Remove the beef and set aside.
In the same pot, add the chopped onion and carrots. Cook until the onions are translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly.
Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Let it simmer until the wine is reduced by half, about 10 minutes.
Stir in the beef broth, tomato paste, thyme, and bay leaves. Return the bacon and beef to the pot.
Bring the mixture to a simmer, cover with a lid, and lower the heat to maintain a gentle simmer for about 2 hours, or until the beef is tender.
Add the mushrooms to the pot. Continue cooking for another 30 minutes uncovered, allowing the sauce to thicken slightly and the flavors to meld.
In a small bowl, mix the arrowroot powder and water to form a slurry. Stir it into the stew and cook for another 5 minutes, letting the sauce thicken further.
Season with salt and black pepper to taste. Remove the thyme sprigs and bay leaves before serving.
Serve the Paleo Boeuf Bourguignon warm. Enjoy!
Nutrition Facts
Calories |
3580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.3 g | 304% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 6043 mg | 263% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 28.3 g | ||
| Protein | 213.6 g | 427% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 349 mg | 27% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 5694 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
