Paleo Boeuf Bourguignon

Elevate your dinner table with this rich and hearty Paleo Boeuf Bourguignon, a grain-free twist on the classic French dish. Tender chunks of seared beef chuck are slow-simmered in a fragrant medley of dry red wine, beef broth, and tomato paste, infused with aromatic thyme, bay leaves, and garlic. Smoky, crisp bacon adds depth, while fresh mushrooms, onions, and carrots provide wholesome, paleo-friendly comfort. Thickened with arrowroot powder instead of flour, this recipe is perfect for those adhering to a paleo diet while craving a soul-warming, restaurant-quality stew. Ideal for cozy family dinners or special occasions, this one-pot masterpiece pairs beautifully with cauliflower mash or roasted vegetables for a meal guaranteed to impress.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 2-inch cubes
• 2 tablespoons olive oil
• 4 slices bacon, diced
• 1 large onion, chopped
• 3 medium carrots, chopped
• 4 cloves garlic cloves, minced
• 2 cups dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme
• 2 leaves bay leaves
• 8 ounces mushrooms, halved
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons arrowroot powder
• 2 tablespoons water

Directions

Step 1

Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside.

Step 2

In the same pot, add the beef cubes in batches, searing each side until browned, about 3-4 minutes per side. Add more olive oil as needed. Remove the beef and set aside.

Step 3

In the same pot, add the chopped onion and carrots. Cook until the onions are translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for an additional minute, stirring constantly.

Step 5

Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Let it simmer until the wine is reduced by half, about 10 minutes.

Step 6

Stir in the beef broth, tomato paste, thyme, and bay leaves. Return the bacon and beef to the pot.

Step 7

Bring the mixture to a simmer, cover with a lid, and lower the heat to maintain a gentle simmer for about 2 hours, or until the beef is tender.

Step 8

Add the mushrooms to the pot. Continue cooking for another 30 minutes uncovered, allowing the sauce to thicken slightly and the flavors to meld.

Step 9

In a small bowl, mix the arrowroot powder and water to form a slurry. Stir it into the stew and cook for another 5 minutes, letting the sauce thicken further.

Step 10

Season with salt and black pepper to taste. Remove the thyme sprigs and bay leaves before serving.

Step 11

Serve the Paleo Boeuf Bourguignon warm. Enjoy!

Nutrition Facts

Serving size	(2643.1g)

Amount per serving	% Daily Value*
Calories	3580.4

Total Fat 237.3g	0%
Saturated Fat 86.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 791.7mg	0%
Sodium 6043.2mg	0%
Total Carbohydrate 81.9g	0%
Dietary Fiber 14.0g	0%
Total Sugars 28.3g
Protein 213.6g	0%

Vitamin D 15.9IU	0%
Calcium 349.1mg	0%
Iron 30.8mg	0%
Potassium 5693.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.4%

Protein: 25.8%

Carbs: 9.9%