This filling dish, a Paleo-friendly take on the traditional Beef Bourguignon, has tender grass-fed beef simmered in a rich, flavorful sauce with a medley of vegetables and bacon for extra depth.
Ingredients: 2 lbs grass-fed beef stew meat, cubed. 6 slices bacon, chopped. 1 onion, chopped. 3 carrots, sliced. 3 cloves garlic, minced. 2 cups mushrooms, sliced. 2 cups beef broth. 1 cup red wine use paleo-friendly if desired. 2 tbsp tomato paste. 1 tbsp coconut aminos. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp arrowroot powder optional, for thickening. Fresh parsley, chopped, for garnish.
Instructions: Cook bacon in a big skillet over medium heat until crispy. While leaving the fat in the skillet, remove the bacon and set it aside. In batches, add the beef cubes to the skillet and brown them all over. Take out the beef and place it aside. To the skillet, add the onion, carrots, and garlic. Simmer for about 5 minutes, or until tender. After cooking, transfer the veggies to a slow cooker. Add the red wine, coconut aminos, thyme, rosemary, mushrooms, beef broth, and salt and pepper. Mix everything together. Put the bacon and beef back in the slow cooker. Once the beef is tender, cook it on low for 6 to 8 hours with a cover on. If desired, create a slurry by mixing arrowroot powder with a small amount of water. To thicken the sauce, stir into the slow cooker for the final half hour of cooking. Garnish with chopped parsley and serve hot.
