Paleo Beef Burgundy Stew

Source: fedandfit.com
Course: Lunch
Preperation time: 30min
Cooking Time: 4h 30min
Serves: 20

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
4 Fresh Garlic Clove, Minced 0 0 0 0 0 0 1 1
4 cup(s) Beef Broth 1 1 1 1 0 0 6 6
1/2 cup Almond Flour/Meal 1 1 1 1 2 2 21 21
2 Fresh Bay Leaves 0 0 0 0 0 0 1 1
4 Pound(s) Beef Roast, Cut Into 1 Inch Cubes 24 24 0 0 8 8 172 172
6 Sprig(s) Thyme 0 0 0 0 0 0 0 0
1 Bottle Merlot 0 0 1 1 0 0 30 30
1 Tablespoon Extra Virgin Olive Oil 0 0 0 0 1 1 6 6
1 Medium White Onion, Chopped 0 0 1 1 0 0 2 2
4 Sprig(s) Fresh Flat Leaf Parsley 0 0 0 0 0 0 1 1
1/2 Pound Bacon, Sliced Into 1 Inch Strips 0 0 0 0 11 11 102 102
2 cup(s) Button Mushrooms, Cleaned and Quartered 0 0 0 0 0 0 2 2
2 cup(s) Pearl Onions 0 0 1 1 0 0 6 6
Total: Approximate Nutrition Info, Per Serving: 26 5 22 350
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Instructions

  1. Preheat your oven to 350 degrees.
  2. On high heat, pour the olive oil in a large cast iron, Le Creuset, or stew pot.
  3. One handful at a time, cook the beef cubes just until they’re brown. They do not need to be completely cooked through – only browned on the outside.
  4. Spoon out cooked beef and rotate in raw until you’ve gone through all 2 lbs.
  5. Set the cooked beef aside in a large bowl for use later.
  6. Once all the beef is out of the pot, add your mushrooms.
  7. Stir until they’ve reduced in size and are browned.
  8. Remove the cooked mushrooms into the same bowl as the beef.
  9. Once your pot is empty again, add the bacon and cook until crispy.
  10. Remove the bacon into the same bowl as the beef and mushrooms.
  11. With a ladle, carefully remove about half of the bacon grease and discard.
  12. Add the chopped white onion to the pot and stir until they’re browned.
  13. Add the garlic and stir for another minute.
  14. Add the almond meal and about ½ cup of beef broth.
  15. With a whisk, stir the almond meal, broth, onions, and garlic together until the form a consistent paste.
  16. Slowly add the entire bottle of wine, whisking as you go.
  17. Re-add your beef, mushrooms, and bacon.
  18. Stir.
  19. Add the pearl onions and stir together.
  20. Pour in the rest of your beef broth and stir.
  21. Tie your bay leaf, parsley, and thyme together. (You just made a French bouquet garni! Fancy you!)
  22. Place the herb bundle in the stew.
  23. Cover the pot with aluminum foil, then the lid.
  24. Bake at 350 degrees for approximately 4.5 hours.
  25. Serve with fresh parsley & a glass of your favorite merlot.
Visit fedandfit.com for the full instructions.

Notes


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