Beef Burgundy Stew

I enjoy cooking this delicious French stew frequently. The stew is fairly easy to make and freezes really well for future meals. You may consider doubling the recipe to allow for leftovers. Serve on top of gluten-free noodles or zoodles for a complete meal.

To better health, enjoy!

NOTE: If you are following an Autoimmune Paleo diet (AIP), please make sure to read the endnotes for substitution recommendations.


INGREDIENTS

YIELD: Serves 4

MEAT

  • 1 packet of sustainable bacon, sliced into lardon/pieces1
  • 2 pounds of grass-fed or pastured beef stew meat (i.e. chuck roast)

VEGETABLES & SEASONING

  • 1 large yellow onion, peeled and roughly diced
  • 2 medium sized carrots, washed and roughly diced
  • 4 cloves of garlic, smashed
  • 5 sprigs of thyme
  • 2 bay leaves
  • ½ bottle of red wine (I prefer wine from Burgundy, French Syrahs, or you may use some local (organic) wine if desired)2
  • 4 cups of water or beef stock/broth or bone broth
  • 20 pearl onions, peeled
  • ½ pound of mushrooms2
  • 1 tablespoon of grass-fed butter or ghee2
  • 2 tablespoon of fresh parsley, chopped
  • Salt and pepper

NOODLES

  • 2 cartons of Paleo fettuccine (I recommend Capello's Gluten Free Fettucine if you are okay with nuts)2
    OR

  • 8 to 12 zucchinis, washed and made into zoodles (zuchini noodles)

1Use uncured bacon when possible.
2AIP (Autoimmune Paleo): Remove red wine, mushrooms and butter from recipe. Substitute bone broth for red wine or simply use more water or regular beef stock/broth in place of red wine. Use "zoodles" instead of Paleo noodles or Capello's, which is nut-based.

"Zoodles" (zucchini noodles) on the left. Paleo noodles on the right.

 

PREPARATION

  1. Thinly slice bacon strips into lardons or chunks. Over high heat in a dutch oven or soup pot, sauté and render the fat from the bacon to make bacon bits. Turn down the heat to medium after a couple minutes.
  2. While the bacon is crisping up, wash and prep onions, carrots, garlic, thyme, and bay leaves.
    Tip for pearl onions: Put an "X" mark into the root end of the pearl onion and then leave the onions in a bowl of water. You can prep them later when the stew is simmering.
  3. Salt the stew meat. 
  4. When bacon bits are done, strain and separate the lardons (bacon pieces) and bacon fat. Keep the bacon fat for future use. Set aside the lardons.
  5. In the same dutch oven or soup pot and over high heat, add bacon fat, if needed. Sear the stew meat for 1 to 2 minutes on each side or until nicely caramelized.
  6. Add diced onions, carrots, garlic, thyme, and bay leaves. Scrape the bottom of the pan with the vegetables and meat. Sauté for about 5 minutes.
  7. Over high heat, add in a half bottle of red wine. Bring to a boil and cook out the alcohol for about 3 to 5 minutes.
  8. Add additional liquid so that it is about 1 inch above the stew meat and vegetables. I like to use bone broth, but you may also use water or regular stock/broth. Bring to a boil. Then, lower the heat to a simmer and leave covered. Simmer for 2 to 3 hours or until fork tender. Top off with more water if or when it reduces.
  9. While stew is simmering, peel pearl onions and set aside. Wash mushrooms, cut in half, and set aside. Chop parsley.
  10. If you are using zucchini instead of noodles: 
    • To make your zoodles, I recommend you use a spiral vegetable slicer or, if you prefer something more compact, a zoodle slicer. (Visit our "Product Recommendations" below for more info.)
    • If you do not have a spiral vegetable slicer or a zoodle slicer, you can also make them easily by hand: 
      • Wash the zucchini. Using a mandoline, carefully slice the zucchini at about ¼ inch thick. Cut into noodle sized pieces. 
  11. Put the zoodles in a strainer and salt them liberally. Place a paper towel or plate underneath to catch the water being pulled out.
  12. Approximately 30 minutes before the stew is done, add in the pearl onions and mushrooms. Cover and simmer on low heat.
  13. Then place the strainer with the zoodles in the sink and wash off the salt with water.  Gently press on the zoodles to extract as much water as possible. 
  14. If you are using Capello's Gluten/Grain Free Fettuccine instead of zoodles:
    • Bring a separate pot of water to a boil. 
    • Add 2 cartons of noodles into boiling water for 1 minute. Drain and set aside.
    • Optional: You can add some olive oil or butter to the noodles and gently toss to keep the noodles separated.
  15. When the stew is finished, remove from heat. Then, remove bay leaves and thyme sprigs.
    Optional: Mash veggies to make a thicker, sauce like consistency.
  16. Season with salt and pepper. Finish with butter.
  17. You can serve the hot stew on top of a large amount of raw zoodles. The residual heat will cook the zoodles for a little bit. Or you can stir fry the zoodles for a minute prior to serving
  18. If you are using Capello's fettucine, serve stew on top of a small mound of noodles.
  19. Garnish with chopped parsley and freshly cracked pepper.

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