Beef Burgundy

Beef Burgundy

A Byrd House Favorite

As Julie Child says in Mastering the Art of French Cooking, “… there are more ways than one to arrive at a good boeuf bourguignon.” Our journey to a perfect paleo version of this French classic now rewards us with a hearty “go to” dish when all our sous-chefs are coming over for Sunday dinner.

We were inspired along the way by Cooks Illustrated Slow Cooker Revolution, as well as Pressure Cooker Perfection. We added paleo umami and omitted the soy, cane sugar and gluten, resisting the urge to over-caramelize the onions and vegetables.

If you are “in the ballpark” on your version of this classic, the result is rich and the dish is filling.

Think of this recipe as a “process” of sauteing the beef, then the vegetables and finally deglazing the pan, followed by a long braise to yield a classic beef delicacy. The best thing about Beef Burgundy is that it is as good or better the next day … and the next. Also, we do it in both the slow cooker, or alternatively in the pressure cooker.

The Beef.

We try to find a roast with plenty of marbling as a lean roast will definitely be tough. Cut the roast into pieces no smaller 2 inch cubes, but we normally leave the pieces much larger as you can see.

Sauté the Beef.

Heat 2 tablespoons of coconut oil, olive oil or unrefined pure organic lard in a sauté pan over medium high heat until almost smoking. Add the pieces of beef in batches browning the meat for 2–3 minutes per side and place in the slow cooker. (For the oils, you may substitue 2–3 slices of thick-slice bacon cut into 1/4 cubes to render bacon fat reserving the bacon bits to add to the cooker with the remainder of the ingredients. Of course, if you have bacon fat on hand, use it.) Notice our handy-dandy portable induction cooktop which allows us to take the smoke outside and control the temperature perfectly.

Sauté the Vegetables and Aromatics.

Add another tablespoon of oil to the sauté pan and stir in the onions, carrots and celergy, sautéing for 4–5 minutes until softened, then add the thyme and garlic and continue the sauté for 3 minutes until the ingredients are softened and browned. Next, add the tomato sauce and incorporate well, followed by the rice flour sprinkled or sifted over the mixture and incorporated well for 1 more minute.

Deglaze and Go!

Whisk in the stock and the wine and deglaze the pan to remove all bits of the fond and lumps of flour, if any. Transfer to the slow cooker.

Add the Umami and Cook.

Stir in the conconut aminos and fish sauce into the cooker and add the bay leaves making sure that the beef is completely submerged. Cooke low for 10–12 hours, or 5–7 hours on high.

Finishing the Dish.

Sautéd pearl onions and mushrooms are used to finish the classical dish; however, you can simply wait until 1 hour before the end of the chosen cook time and stir in the pearl onions and sliced mushrooms. Of course, they may be sauté in oil and butter for 3–5 minutes and incorporated after the dish has finished. You may add a tablespoon of cognac to the final mixture to add a small punch to the taste buds!
Serve over broccoli rice, California organic rice, organic boiling potatoes, or other paleo-friendly resisstance starch and serve with a garnish of chopped parsley.

Method

  1. Heat 2 tablespoons of coconut oil, olive oil, butter or unrefined pure organic lard in a sauté pan over medium high heat until almost smoking. Add the pieces of beef in batches browning the meat for 2–3 minutes per side and place in the slow cooker.
  2. Add another tablespoon of oil to the sauté pan and stir in the onions, carrots and celery, sautéing for 4–5 minutes until softened, then add the thyme and garlic and continue the sauté for 3 minutes until the ingredients are softened and browned.
  3. Next, add the tomato sauce and incorporate well, followed by the rice flour sprinkled or sifted over the mixture and incorporated well for 1 more minute.
  4. Whisk in the stock and the wine and deglaze the pan to remove all bits of the fond and lumps of flour, if any. Transfer to the slow cooker.
  5. Stir in the coconut aminos and fish sauce into the cooker and add the bay leaves making sure that the beef is completely submerged.
  6. Cook on low for 10–12 hours, or 5–7 hours on high.
  7. The pearl onions and mushrooms are used to finish the classical dish. Sauté them in oil and stir them into the stew 30 minutes before serving.
  8. You may add a tablespoon of cognac to the final mixture to add a small punch to the taste buds!
  9. Serve over broccoli rice, California organic rice, organic boiling potatoes, or other paleo-friendly resistance starch and serve with a garnish of chopped parsley.

Ingredients

3 pound grass fed beef roast
• 3 tablespoons oil
• 1 large onion chopped coarsely
• 3 medium carrots chopped coarsely
• 2 stalks celery chopped coarsely
• 3 garlic cloves peeled smashed
• 1 teaspoon thyme, dried or fresh
• 1/4 cup organic tomato sauce
• 1 teaspoon rice flour
• 1 1/2 cup beef or chicken stock
• 1 cup dry red wine
• 1 tablespoon fish sauce
• 1 tablespoon coconut amino
• 2 bay leaves
• 8 oz. slice mushrooms
• 16 peeled pearl onions
• Roughly chopped fresh parsley

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