Autumn Beef Bourguignon Paleo Style

Fall is here. No denying that fact. With this time of year comes rainy grey days and the feeling of “hibernation”. Comfort food is the thing we crave as the days get shorter and the temperatures start to drop. It’s sweater weather and crockpot season.

Here is a yummy and easy to make recipe for your crockpot. Set it up before you head out the door for work or wherever you may be going today. When you get home later in the day you will just have to do a tiny bit of “doctoring” to the recipe and you will enjoy an evening meal with family and/or friends that won’t disappoint!

I’ve been following a Paleo diet for some time now so this Beef Bourguignon is modified to meet my diet but you can certainly alter the recipe in anyway you wish to suit your taste and nutrition preferences.

CROCKPOT PALEO BOURGUIGNON (all my ingredients are organic, non-GMO and gluten free)

2 tbsp ghee or coconut oil

2 pounds Grass-fed beef stew meat

1 large yellow onion, peeled and chopped, or frozen pearl onions work too

2 large carrots, washed and chopped

3 cloves garlic minced

1 small turnip or parsnips, peeled and cubed, approx. 1 and 1/2 cups

3 fresh rosemary sprigs

2 bay leaves

2 tsp Himalayan salt

1 tsp fresh ground black pepper

2 tbsp Dijon mustard

2 tbsp worchestershire

2 cups beef stock or bone broth

1/4 cup red wine vinegar

8 ounces sliced cremini mushrooms

1 cup green peas, optional

2 tbsp tapioca starch

2 tbsp water

Sprinkle meat with salt and pepper and add to skillet of melted ghee or coconut oil. Sauté until browned on all sides. Remove meat to crockpot.

In same pan, add a bit more ghee or coconut oil and sauté onion and garlic until onion becomes translucent, about 5 minutes.

Add broth , vinegar, Worcestershire and Dijon. Simmer for 10 minutes. Then transfer onion broth mixture to crockpot.

Add carrots, turnip or parsnips, mushrooms, rosemary and bay leaves.

Turn crockpot on low and cook for 8 hours or high for 6 hours depending on when you want dinner ready later.

Add cup of green peas if you are using and allow them 30 minutes in the stew to heat up.

Season to taste with salt and pepper.

Ladle about one cup to a small pot. Mix tapioca and the water together in a small bowl. Pour into the hot liquid in the pot and stir until thickened.

Put the thickened sauce back to the crockpot and stir well to blend it all in with the meat and veggies.

Taste again and season as needed. Remove rosemary and bay leaves. Ladle into bowls. Serve with a side salad and some gluten free bread and you have a yummy comfort food dinner. Quick, easy and nourishing.

Light the candles or the fireplace and enjoy a cool fall evening in comfort.

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