Paleo Beef Bourguignon

This paleo Beef Bourguignon  is one of my favorite recipes. Its very easy to make and yet tastes like it took forever. Well it does take a little time in the oven to stew, but the preparation is so simple. With its French name, it sounds so complex and fancy that you could serve it to guests or as a Sunday meal. Or you could serve it during the week (and just call it Beef Burgundy!). The conventional way to make the gravy is of course with wheat flour. But I have substituted with rice flour in the past, and nobody ever noticed the difference. I now make a grain-free version, using an arrowroot starch slurry, and have recently discovered several dishes by Julia Child which use arrowroot, too! So maybe my version isn’t such a departure from French cooking after all.

My husband thinks its special when I make this meal, and my kids always request it for their birthday dinner. 🙂


1 1/2 pounds stew beef (chuck is best), cut in 1-inch cubes
1/4 cup butter, ghee, or Earth’s Balance soy-free buttery spread
8 ounces fresh mushrooms, slice
1/4 cup arrowroot starch*
1/2 tsp pepper
1 tsp salt
2 bay leaves
3/4 cup Burgundy or other red wine
2 cups of beef broth (homemade is best!)
3/4 tsp thyme
~ 15 frozen pearl onions**


Preheat oven to 350 degrees.

Melt butter in large, oven proof, casserole dish. Add cubed beef and sauté until golden brown. Add mushrooms about halfway through the browning of the beef.

Sprinkle with salt and pepper. Add Burgundy and beef broth. Bring to a boil over medium-high heat. Reduce to medium-low and simmer, while creating your slurry.

For the slurry, pour arrowroot in a small bowl, then slowly whisk in enough hot liquid from the pot until mixture becomes a liquidy paste and is thoroughly mixed. Add the slurry back to the pot and stir constantly for 5 minutes to create a gravy. Cover tightly and place in oven. Bake for 1 1/2 hours. Stir in onions and thyme. Cover and cook another 1/2 hour.

** If you prefer, you can use fresh pearl onions. Just be sure you put them in at the beginning of the stewing time. Fresh pearl onions give a slightly deeper onion flavor to the stew, but are a little more labor intensive because you have to peel each one.


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