Elegant and delicious

This hearty Burgundy Beef recipe is so delicious, and when you use good, wholesome ingredients like, grass fed beef Stew Meat, pastured pork, and butter from grass fed dairy it's good for you and extremely nourishing.

Mike's Boeuff Bourguignon (Burgundy Beef) A French staple.
Name:	Mike's Boeuff Bourguignon (Burgundy Beef)
Description:	This exquisite French recipe takes some time and effort but is so worth it! Our friend, Cindy V., said it was the best sauce she had ever tasted.
Ingredients:	4 Pounds Diamond F Brand grass fed beef Stew Meat 8 Ounces bacon (ideally from pastured pork)*** 1/4 Cup butter (ideally from grass fed dairy)*** 4 Cups pearl onions, peeled (If you can't get pearl onions use small shallots) 3 Tbs. Brandy 1 (750 ml) Bottle of Burgundy Wine 4 Cups whole mushrooms 1 Tbs. fresh lemon juice Salt and pepper to taste 2 Tsp. Arrowroot (if you can't get arrowroot, you can substitute flour) ***Members of Grass Fed and Healthy can find sources of grass fed dairy and pastured pork in our Sources of pastured products resource directory.
Directions:	Cut bacon into 1/2" pieces and brown in 6 Quart pot until brown. Remove from pot and set aside. Add half of the butter to the pot and melt until bubbly but not burned. Add onions to butter in pot and cook over low heat until golden. Remove onions and set aside with bacon. Brown stew meat in pot (brown in small batches so that it browns and doesn't stew) until lightly browned. Remove from pot and set aside. Add brandy to the pot, using a wooden spatula to scrape up browned bits from the bottom of the pot and stir into brandy. With a long match ignite brandy in the pot and continue scraping the browned bits from the bottom of the pot. When flame has subsided add burgundy to the pot Return browned stew meat to pot, bring to a simmer, cover and let simmer for about 3 hours. While meat is simmering rinse mushrooms, pat dry, and remove stems. Melt remaining butter in sauté pan. Add mushrooms, lemon juice, salt and pepper, cook until golden Add bacon, onions, and mushrooms to pot and cook over low heat for an additional hour. After an hour remove solid ingredients from pot with a slotted spoon and set aside. Bring sauce to boil. Blend Arrowroot with 2 Tbs. cold water, add to boiling sauce. Boil over high heat, stirring, until sauce is thickened and smooth. Return meat and other ingredients to pot and reheat for several minutes. Transfer to serving dish and serve. Serves 8
Created By:	Mike McNeil

Boeuff Bourguignon is great with any kind of potato dish, steamed carrots, haricot verte, Brussels sprouts, or steamed broccoli. A great low-carb meal is to serve it with faux mashed potatoes made from steamed cauliflower.