Beef Bourguignon

Beef Bourguignon

Ingredients:

• 2 lbs grass-fed beef chuck, cubed

• 1 medium organic yellow onion, diced

• 2 organic garlic cloves, minced

• 4 organic carrots, sliced

• 1 cup sliced organic cremini mushrooms

• 2 cups dry red wine

• 1 cup pasture-raised chicken or grass-fed beef bone broth

• 4 sprigs fresh organic thyme

• 2 tablespoons organic tomato paste

• Fresh organic parsley and thyme for garnish

• 2 tablespoons ghee from grass-fed cows or extra virgin olive oil

• Unrefined sea salt and pepper

Tools Needed:

• Slow Cooker or Dutch Oven

Instructions:

1. Heat the Oven: Set the oven to 300 F if using a dutch oven, or plug in your slow cooker

2. Braise Beef: Turn the slow cooker on saute or use the dutch oven stovetop on medium high to braise the beef. Brown on all sides, about 5 minutes. Place on a plate and set aside.

3. Saute: Add ghee or olive oil to slow cooker or dutch oven. When melted, add onion, garlic and carrots, and a pinch of salt and pepper. Saute for 5 minutes, until onions look transparent

4. Combine: Pour bone broth and wine into pot, scraping all the bits on the side into the mixture. Add the beef back into the pot. Add the tomato paste and sprigs of thyme.

5. Slow Cook: Cook in slow cooker or in dutch oven covered for 6-8 hours, checking occasionally to give a stir. It is done when the beef is no longer chewy and easily breaks apart with a fork.

6. Saute: Saute the crimini mushrooms in a pan on the stove in ghee or olive oil, and add them to the stew once the slow cook is complete.

7. Serve: Serve the stew topped with fresh thyme and parsley