Recipe Author: Tammy Flack | Primal Wellness Pro
Tammy Flack was the USWM Featured Chef for October 2018 and has developed some amazing paleo recipes. Our sincere thanks to Tammy for sharing another tasty dish.
If you can channel your inner Julia Child and impress your friends and family with an amazing dish like beef bourguignon, why not do it? Well, for some of us, the flour and noodles in traditional beef bourguignon are a big no-no. But never fear, I have a great alternative for you that will still give you all that yummy, comforting flavor without those inflammatory grains. And, you can put it in the slow cooker in the morning and come home to an amazing dinner in the evening. Even Julia would be proud!
PHOTO CREDIT: Beef Bourguignon by Tammy Flack | Primal Wellness Pro
- Approximately 2 1/2 pounds boneless chuck roast, cut into 1 to 1 ½ inch cubes (I am a big fan of US Wellness Meats)
- 1/3 cup cassava flour
- 2 tsp. sea salt (divided)
- ½ tsp. black pepper
- 4 slices bacon, chopped into small pieces
- 2 cups sliced cremini (baby bella) mushrooms
- 1 onion, chopped
- 2 carrots, peeled and sliced into approximately 1 inch pieces
- 1 ½ cups fresh pearl onions, peeled, but left whole
- 5 garlic cloves, minced
- 1 ½ cups dry red wine
- 2 cups beef bone broth
- 2 Tablespoons tomato paste
- 2 teaspoons chopped fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
For Rosemary Carrot Ribbons:
- 6 large, straight carrots
- 2 Tbsp. butter or ghee (or coconut oil if you need to be dairy free)
- ½ tsp fresh or dried rosemary, minced
- Salt to taste
To make the Beef Bourguignon:
- Toss beef cubes in cassava flour, 1 teaspoon salt, and pepper. Set aside.
- Cook bacon until crisp, then remove with a slotted spoon and set aside. Sear beef in bacon fat, in small batches, until all sides are browned, remove and place in slow cooker.
- Add more oil to pan if needed (you can use olive oil, avocado oil, or any preferred oil) and sauté mushrooms until they have browned a little. Add onions, carrots, pearl onions, and garlic to pan and sauté for 2-3 minutes. Add 1 teaspoon salt. Stir in red wine and broth, scraping pan to loosen browned bits. Add tomato paste, thyme, and bay leaves.
- Bring to a boil, then add all to slow cooker, along with the bacon. Cover and cook on low for 7-8 hours on low or until beef is tender.
- Remove bay leaves. Serve over Rosemary Carrot Ribbons.
To make Rosemary Carrot Ribbons:
- Wash and Peel Carrots, then make long, wide ribbons using a vegetable peeler. Just peel the length of the carrot, rotating and repeating until the carrot is too thin to peel anymore.
- You can put the carrot cores into a Ziploc Bag to save to mince up for another dish or to make bone broth. You can also spiralize your carrots, but it will make thicker noodles, and for this I prefer the thin, wide noodles that mimic the texture and shape of egg noodles. If you spiralize your carrot noodles, add a little more cooking time.
- In a saucepan, melt your butter, ghee, or whatever oil you prefer. Toss in your rosemary and sauté it for just a minute, then add carrot ribbons.
- Using tongs, keep tossing the carrots in the rosemary sauce so they are evenly coated with sauce and cook evenly, adding salt to taste. This only takes a couple of minutes. You want the noodles to be cooked but not mushy. I like them slightly al dente.
- Serve as a base for your beef bourguignon, or use them as a wonderful side dish anytime!
You can make the carrot ribbons in advance if you like, and store in the refrigerator and toss them into the pan to cook just before serving.
Meet The Chef:
Tammy Flack is a Primal Health Coach and paleo food blogger. Having been influenced from living in Alabama, Texas, and Puerto Rico, Tammy considers herself an AlaTexaRican. She is a passionate advocate for the primal lifestyle and eating healthy, whole foods. Find more of Tammy’s delicious recipes and learn more at PrimalWellnessPro.com