Whole30 Boeuf Bourguignon

Experience the hearty comfort of this *Whole30 Boeuf Bourguignon*, a paleo-friendly twist on the French classic that's both refined and nourishing. Perfectly seared beef chuck roast is slow-simmered in a rich, aromatic broth infused with balsamic vinegar, fresh thyme, and bay leaves, creating layers of irresistible flavor. Packed with wholesome ingredients like tender baby potatoes, earthy mushrooms, and vibrant carrots and celery, this dish is ideal for a cozy family dinner or meal prep for the week. With no wine or dairy, this recipe aligns with Whole30 guidelines while still delivering the depth and luxury you'd expect from a traditional bourguignon. Serve this one-pot masterpiece straight from the Dutch oven, garnished with fresh parsley, for an elegant yet approachable meal that's sure to impress.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 4 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 3 cups beef broth
• 2 bay leaves
• 4 fresh thyme sprigs
• 8 ounces mushrooms, halved
• 1 pound baby potatoes
• 2 tablespoons parsley, chopped

Directions

Step 1

Cut the beef chuck roast into 2-inch pieces. Season the pieces with 2 teaspoons of salt and 1 teaspoon of black pepper.

Step 2

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches and brown on all sides, about 5 minutes per batch. Remove the beef and set aside.

Step 3

In the same pot, add the chopped onions and cook for 5 minutes until softened. Add the minced garlic and cook for an additional minute.

Step 4

Add the sliced carrots and celery to the pot. Cook for another 5 minutes until they begin to soften.

Step 5

Stir in 2 tablespoons of tomato paste and 2 tablespoons of balsamic vinegar, scraping up any browned bits from the bottom of the pot.

Step 6

Return the browned beef to the pot and pour in 3 cups of beef broth. Add the bay leaves and thyme sprigs. Bring to a simmer.

Step 7

Cover the pot and transfer it to a preheated oven at 325°F (160°C). Cook for 2.5 hours, or until the beef is tender.

Step 8

After 2 hours, add the halved mushrooms and baby potatoes to the pot. Stir well and return to the oven for the final 30 minutes of cooking.

Step 9

Remove the pot from the oven and discard the thyme sprigs and bay leaves.

Step 10

Garnish with 2 tablespoons of chopped parsley before serving.

Nutrition Facts

Serving size	(3459.7g)

Amount per serving	% Daily Value*
Calories	3387.0

Total Fat 213.8g	0%
Saturated Fat 78.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 8542.3mg	0%
Total Carbohydrate 184.0g	0%
Dietary Fiber 33.0g	0%
Total Sugars 54.3g
Protein 200.3g	0%

Vitamin D 15.9IU	0%
Calcium 623.7mg	0%
Iron 35.1mg	0%
Potassium 8573.6mg	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: 55.6%

Protein: 23.1%

Carbs: 21.3%