When the weather outside is frightful, we find great comfort in a rich and hearty stew. Beef Bourguignon, popularized by internationally known Julia Child, is a go-to favorite comfort food during the cold months. The rich, hearty flavors will satisfy your hunger and the nutrients in this dish will also keep your immune system strong and help fight off those cold and flu bugs that get passed around in the fall and winter.
Typical recipes for this delicious stew include sodium- and nitrate-laden bacon, disqualifying it as a Paleo dish. So instead, we use organic pork belly and salt-free Paleo seasonings to produce a much healthier version that can be enjoyed by the whole family.
And no need to worry about the red wine being unhealthy—the alcohol is burned off during the cooking process and is key to achieving the unique flavor in this stew. Just be sure it’s organic and sulfite free when buying.
Most importantly, this dish is laden with high amounts of menaquinone (vitamin K2) found in pork belly. Vitamin K2 is beneficial for bone, cardiovascular, and metabolic health. Throw in some extra veggies and fresh herbs for even more great health benefits.
Double the recipe and freeze some for later when the temps go down and your appetite goes up. Serve with your favorite fresh green salad and you have a perfect Paleo meal. Your body will thank you!
TIPS:
- Always use a wooden spoon during the cooking process to retain flavors.
- Pork belly is not sold in every grocery store, but a local butcher can provide it for you. Whole Foods is our source for organic meats.
- If you’re having trouble finding no salt-added beef broth, make some yourself ahead of time.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Beef Bourguignon
- Recipe by: Lorrie Cordain
- Serves: 8
- Meal: Dinner
- Serves: 8
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 32 minutes
Ingredients
1 lb pork belly, cut into bite-sized pieces
2 tbsp smoked paprika (AIP – omit or sub)
2 tbsp salt-free lemon pepper (AIP – omit or sub with ground ginger)
1 tbsp ground black pepper (AIP – omit or sub with ground ginger)
4 lb grass-fed organic beef roast or brisket, cut into bite-sized pieces
3 carrots, roughly chopped
2 yellow onions, diced
8 cloves garlic, minced
12 pearl onions (optional)
2 cups organic red wine
3 cups unsalted beef broth
4 tbsp tomato paste (AIP - omit)
4 bay leaves (fresh or dried)
3 tbsp fresh parsley leaves
3 tbsp fresh thyme leaves, stems removed
2 lb fresh portabella mushrooms, cut into bite sized pieces
Directions
In a large mixing bowl, combine pork belly, smoked paprika, lemon pepper, and black pepper until pork is evenly coated. Put pork mixture into a large Dutch oven and sauté on medium heat about 10 minutes.
Use a slotted spoon to transfer the pork to a separate bowl. Reserve pork fat in the Dutch oven.
Pat beef dry, then add ⅓ of meat at a time to sear in Dutch oven for about 5 minutes. Transfer to bowl with pork.
Place carrots and onions in Dutch oven and sauté until onions are soft, about 3-5 minutes. Add garlic and sauté 2 minutes more.
Drain excess fat and return pork and beef to the pot and mix in carrots, onions, and garlic. Add pearl onions if desired.
Pour wine, broth, tomato paste, and herbs into the pot and simmer for 2-3 hours. Stir occasionally. Add mushrooms 5 minutes prior to serving.
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