📝 About This Recipe
This refined Paleo version of the classic French stew honors the traditional flavors of Burgundy while omitting grains and refined sugars. Slow-braised grass-fed beef chuck becomes melt-in-your-mouth tender in a rich, velvety sauce of dry red wine, aromatic herbs, and savory bone broth. It is a soul-warming dish that proves healthy, ancestral eating can be just as sophisticated and indulgent as haute cuisine.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Grass-fed beef chuck roast (cut into 2-inch cubes and patted dry)
- 6 ounces Sugar-free thick-cut bacon (diced into lardons)
- 1 Yellow onion (large, sliced)
- 2 large Carrots (sliced into 1-inch rounds)
- 4 Garlic cloves (smashed and minced)
The Braising Liquid
- 3 cups Dry red wine (Pinot Noir or Cabernet) (ensure it is a wine you would drink)
- 2 cups Beef bone broth (unsalted or low sodium)
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme
- 2 pieces Bay leaves
- 2 tablespoons Arrowroot powder (used as a Paleo-friendly thickener)
The Finishing Vegetables
- 1 pound Pearl onions (fresh or frozen, peeled)
- 1 pound Cremini mushrooms (halved or quartered)
- 2 tablespoons Ghee or Avocado oil (for sautéing)
- 1/4 cup Fresh parsley (finely chopped for garnish)
- to taste Sea salt and black pepper
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). In a large Dutch oven over medium heat, add the diced bacon and cook until crisp and the fat has rendered. Remove bacon with a slotted spoon and set aside.
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2
Increase heat to medium-high. Season the beef cubes generously with sea salt and black pepper. Working in batches to avoid crowding, sear the beef in the bacon fat until deeply browned on all sides. Remove beef and set aside.
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3
In the same pot, add the sliced yellow onion and carrots. Sauté for 5-7 minutes until the onions are lightly browned. Add the minced garlic and cook for 1 minute until fragrant.
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4
Stir in the tomato paste, coating the vegetables and cooking for 2 minutes to caramelize the sugars and deepen the flavor.
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5
Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot—this is where the flavor lives!
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6
Return the beef and bacon to the pot. Add the beef bone broth, thyme sprigs, and bay leaves. The liquid should almost cover the meat.
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7
Bring the liquid to a light simmer on the stove, then cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
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8
While the beef is braising, heat ghee in a separate skillet over medium-high heat. Sauté the mushrooms and pearl onions until they are golden brown and tender. Set aside.
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9
Once the beef is done, remove the pot from the oven. Discard the thyme sprigs and bay leaves.
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10
To thicken the sauce, whisk the arrowroot powder with 2 tablespoons of cold water to create a slurry. Stir the slurry into the stew and simmer on the stovetop for 3-5 minutes until thickened.
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11
Fold in the sautéed mushrooms and pearl onions. Taste and adjust seasoning with additional salt and pepper if needed.
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12
Garnish with a generous sprinkle of fresh parsley and serve hot.
💡 Chef's Tips
Always pat the beef dry with paper towels before searing; moisture is the enemy of a good crust. If you don't want to use wine, substitute with additional beef broth and 2 tablespoons of balsamic vinegar for acidity. Use grass-fed chuck roast rather than 'stew meat' packages for better fat marbling and texture. Don't skip the step of sautéing mushrooms separately; it prevents them from becoming soggy and adds a savory 'umami' punch. This dish tastes even better the next day after the flavors have had time to meld in the refrigerator.
🍽️ Serving Suggestions
Serve over a creamy Cauliflower Mash to soak up the decadent red wine sauce. Pair with a side of roasted garlic green beans for a bright, crunchy contrast. Enjoy with a glass of the same dry red wine used in the cooking process. For a true comfort meal, serve alongside roasted parsnips or sweet potatoes. A simple arugula salad with a lemon vinaigrette helps cut through the richness of the stew.