08 Mar Succulent Beef Bourguignon
This one-pot-wonder is the ultimate homey dish, full of savory flavor. The taste is so spectacular that you might decide to serve it at your next informal dinner party.
If you concerned about the wine in this dish - don't be! The alcohol all cooks away leaving a velvety deep flavor.
The beef and bacon is protein rich, used for building muscle and loaded with necessary b vitamins. Beef broth is a powerful nutrient dense food - healing to your gut.
Mushrooms are also full of protein. They are beneficial to increase the strength of your immune system.
Onion and garlic both have various nutrients and are sulfur rich. Both offer potent anti-carcinogenic compounds.
Carrots are known world-wide as an important vegetable in almost all cultural cuisines. We commonly know these orange beauties for some antioxidant benefit.
Directions:
1. In a large, deep, heavy pot on medium-high heat, sauté the slices of beef in batches. Use 2 to 3 tablespoons of olive oil until browned on the outside and very rare inside. Don't over cook. 2 to 3 minutes on each side. Remove the meat from the pan and set aside.
2. In the same pan, sauté the bacon on medium heat for about 4 or 5 minutes, until crispy brown. Remove the bacon and set it aside to drain on a paper towel.
3. Using the same pot (keeping the oil and bacon grease) add in the carrots and onion stirring occasionally till tender.
4. Add in the garlic to the carrots and onion.
5. Put the meat and bacon back into the pot.
6. Add in the bottle of wine and enough beef broth to the pot to just to cover the meat.
7. Add in the tomato paste, parsley and thyme.
8. Salt and pepper to taste.
9. Bring the pot to a simmer then cover with a tight fitting lid and put the pot into the oven for 1 hour and 15 minutes.
10. Using a large skillet, melt 3 tbs butter on medium-low heat.
11. Add the mushrooms to the butter and brown. During browning, sprinkle the arrow root onto the mushrooms. Continue to brown. Remove the mushrooms from the skillet and then add them into the pot of stew.
12. Bring the pot of stew back to a boil then simmer for 12 minutes. Taste and season with salt and pepper and serve.
Note: I use all organic ingredients whenever possible. Enjoy!
Ingredients
Directions
This one-pot-wonder is the ultimate homey dish, full of savory flavor. The taste is so spectacular that you might decide to serve it at your next informal dinner party.
If you concerned about the wine in this dish - don't be! The alcohol all cooks away leaving a velvety deep flavor.
The beef and bacon is protein rich, used for building muscle and loaded with necessary b vitamins. Beef broth is a powerful nutrient dense food - healing to your gut.
Mushrooms are also full of protein. They are beneficial to increase the strength of your immune system.
Onion and garlic both have various nutrients and are sulfur rich. Both offer potent anti-carcinogenic compounds.
Carrots are known world-wide as an important vegetable in almost all cultural cuisines. We commonly know these orange beauties for some antioxidant benefit.
Directions:
1. In a large, deep, heavy pot on medium-high heat, sauté the slices of beef in batches. Use 2 to 3 tablespoons of olive oil until browned on the outside and very rare inside. Don't over cook. 2 to 3 minutes on each side. Remove the meat from the pan and set aside.
2. In the same pan, sauté the bacon on medium heat for about 4 or 5 minutes, until crispy brown. Remove the bacon and set it aside to drain on a paper towel.
3. Using the same pot (keeping the oil and bacon grease) add in the carrots and onion stirring occasionally till tender.
4. Add in the garlic to the carrots and onion.
5. Put the meat and bacon back into the pot.
6. Add in the bottle of wine and enough beef broth to the pot to just to cover the meat.
7. Add in the tomato paste, parsley and thyme.
8. Salt and pepper to taste.
9. Bring the pot to a simmer then cover with a tight fitting lid and put the pot into the oven for 1 hour and 15 minutes.
10. Using a large skillet, melt 3 tbs butter on medium-low heat.
11. Add the mushrooms to the butter and brown. During browning, sprinkle the arrow root onto the mushrooms. Continue to brown. Remove the mushrooms from the skillet and then add them into the pot of stew.
12. Bring the pot of stew back to a boil then simmer for 12 minutes. Taste and season with salt and pepper and serve.
Note: I use all organic ingredients whenever possible. Enjoy!
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