Bone Broth Boeuf Bourguignon: Adapting a Modern Classic

February 08, 2021By Alysa Seeland

Bone Broth Boeuf Bourguignon: Adapting a Modern Classic

Name: Bone Broth Boeuf Bourguignon: Adapting a Modern Classic
Yield: 6
Ingredients: 6 slices Kiolbassa bacon, cut into lardons (¼ in slices); 3 pounds stewing beef, cut into 2-inch chunks; 1 large carrot, sliced; 1 large white onion, sliced; 1 pinch coarse salt and freshly ground pepper; 3 cups red wine, I prefer syrah; 1 Jar FOND Youth Tonic; 1 tablespoon tomato paste; 1 tsp Xanthan Gum; 2 cloves smashed garlic; 2 sprigs thyme (can use ¼ tsp dried); 1 bay leaf; 3 ½ tablespoons butter; 1 box organic brown button mushrooms, sliced (optional); Freshly chopped parsley for garnish

Rated 5 stars by 1 users

Servings

6 - 8

Our one-pot bone broth beef bourguignon is based upon the original recipe by Julia Childs, but adapts it for the modern kitchen. We still use the traditional oven method, but ONLY use one dutch oven and a blender to make this amazing stew.

We have adapted this recipe to be keto friendly as well, just omit the potatoes!

What changes did we make to this classic dish?

First, Julia recommends that you blanch the bacon in boiling water, then cook. We went straight to cooking.
Second, Julia has you transfer the dish and actually clean it before serving! While you are welcome to serve in a new dish if desired, leaving the stew in the original dutch oven does not impact the flavor and makes for less dishes.
Third and probably most controversial, sorry Julia! I opted for a bone broth that has mushrooms and shallots infused into it instead of using the additional Pearl onions and sliced mushrooms. While the mushrooms and pearl onions are iconic to this recipe’s look, my family does not like the mushroom texture and doesn’t eat the onions. Youth Tonic gave me the flavor I needed without the texture that we would waste. So what are those round things in the stew? We used small potatoes to get the similar feel without batch cooking things and adding it to the stew in the last 20 minutes of the oven cooking. I did leave the option for you to add the mushrooms in at the end if that is just too radical of a step for you to make ;)
Keto modification: This recipe is easiyl made keto friendly by using a low carb wine AND omitting the potatoes.

For me, this stew is distinguished by the sauce and it is elevated by the addition of FOND Bone Broth and a good quality wine!

Ingredients

6 slices Kiolbassa bacon, cut into lardons (¼ in slices)
3 pounds stewing beef, cut into 2-inch chunks
1 large carrot, sliced
1 large white onion, sliced
1 pinch coarse salt and freshly ground pepper
3 cups red wine, I prefer syrah
1 Jar FOND Youth Tonic
1 tablespoon tomato paste
1 tsp Xanthan Gum
2 cloves smashed garlic
2 sprigs thyme (can use ¼ tsp dried)
1 bay leaf
3 ½ tablespoons butter
1 box organic brown button mushrooms, sliced (optional)
Freshly chopped parsley for garnish

Directions

Preheat the oven to 350º.
Sauté the bacon over medium heat for about 3 minutes, in a large dutch oven until crisp and browned. Transfer with a slotted spoon to a large dish and set aside. Leave the oil in the pan.
Pat dry beef with paper towel; cut into two inch cubes and sear in batches in the hot bacon fat until browned on all sides. Move beef to the same side dish as the bacon.
In the remaining bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 2 cloves minced garlic and cook for 1 minute. Do not cook the carrots and onions all the way as this will happen during the oven cook time!
Add the wine, herbs and enough bone broth so that the meat is barely covered. Then add the tomato paste. Bring to a simmer on the stove.
Cover, transfer to the lower part of the oven and simmer for 2 to 3 hours, or until the meat is tender. During the last 20 minutes add in the small potatoes. Cover and continue to cook.
Remove from the oven to a stove top burner.
Using a ladle, take as much of the liquid out of the pot as you can. Ladle it into a blender.
Transfer the sauce to a blender with the ½ tsp Xanthan gum and pulse for 15 seconds. Taste! Add salt to the sauce (we love Redmond Real Salt) and mix again.
Pour the sauce over the meat and vegetables.
Simmer the beef bourguignon for 2 to 3 minutes to heat through.
While the stew is warming, saute the mushrooms in batches, if necessary in the butter, until browned, add to the warm stew.
Garnish with parsley and serve immediately.