Savory Boeuf Bourguignon


  • 3-4 lbs grass-fed beef (roast, round, steak, etc.)
  • 3 slices of bacon
  • 3 large carrots
  • 1 onion
  • ½ (6 oz.) can tomato paste
  • 2 cloves garlic
  • small package of mushrooms, sliced
  • 4 tablespoons of butter
  • spices (basil, thyme, salt, pepper, parsley, etc)
  • 1 cup beef broth (or water)
  • 3-4 cups (1 bottle) of dry red wine
  • ¼ cup almond or coconut flour


  • Preheat oven to 325.
  • Brown bacon in large pan, remove bacon and add 2 tablespoons of butter to bacon fat grease in pan.
  • Cut beef into 1-inch chunks and brown beef evenly. Can roll in almond or coconut flour before browning if you are using the flour.
  • Put into large baking or casserole dish with cover.
  • Chop carrot and onions and brown slightly in the same pan and then put in baking/casserole dish with beef.
  • Mince garlic and sprinkle over beef.
  • Sprinkle mixture with spices to taste (thyme, basil and parsley are really good additions to this).
  • Pour water or broth and wine over mixture and cover baking pan or casserole dish- can also use foil if you don’t have a covered casserole dish.
  • Cook in oven 2.5-3 hours until beef is fork tender and breaks apart easily.
  • About 15 minutes before beef is done, brown mushrooms in a skillet with 2 tablespoons of butter. Add to beef and cook an additional 5-10 minutes in oven.
  • Remove from oven, let sit 10 minutes before serving and serve with salad of choice.
  • serves 6-8