I hope everyone survived Black Friday and Cyber Monday! I never seem to find myself ready to buy Christmas presents for all of the people on my list in time for these shopping extravaganzas, but somehow I still managed to snag a few gifts on the road to spoiling myself. All that shopping and the cold weather had me feeling the need for comfort food, so I went out on a limb and made this bomb-diggity Beef Bourguignon with Parsnip and Cauliflower Puree. Nothing says comfort food like beef that’s stewed for hours until it’s fall apart tender.
I based my recipe loosely off of Julia Child’s original beef bourguignon, though I cut out a bunch of steps to make it much easier. Her recipe involves boiling a hunk of bacon, using the oven (in addition to the stovetop), and transferring the bourguignon to a new pot. I didn’t bother with that stuff and just made the whole thing on the stove-top.
Of course, you could make this in a slow cooker since it simmers for such a long time, but then you’d end up having to use more pots and pans. I’d recommend just getting a dutch oven and doing it stovetop instead 😉
- 1 1/2 lbs beef chuck, excess fat trimmed, cut into 1″ cubes
- 3 slices uncured bacon, chopped, (85 grams)
- 4 medium carrots, chopped, (200 grams)
- 1 1/2 cups chopped white onion, (170 grams)
- 8 oz sliced baby bella mushrooms
- 2/3 cup pearl onions, peeled, (100 grams)
- 5 cloves garlic, minced
- 1 1/2 cups Pinot Noir, (12 oz)
- 1 1/2 cups unsalted beef stock, (12 oz)
- 2 tbsp tomato paste, (1 oz)
- 2 tbsp flour
- 1 tbsp unsalted butter, (1/2 oz)
- 1 tsp thyme
- 1 tsp Flavor God Garlic Lover’s Seasoning
- 1/2 tbsp cornstarch
- 2 bay leaves
- Heat a 3-5 quart dutch oven over medium-high heat on the stove. Add bacon and sauté until cooked through. Set bacon aside on a paper towel lined plate.
- Add beef and brown on all sides, about 2-3 minutes. Remove beef to a plate and set aside.
- Add chopped onions, carrots, and about 2/3 of the minced garlic. Sauté for 3-4 minutes until softened, then return the beef and bacon to the pot. Season with salt and pepper, then toss with flour until evenly coated.
- Add wine, beef stock, pearl onions, tomato paste, and herbs. (The liquid should just cover the beef and veggies – you may need to add or remove some liquid depending on the size of your pot.) Reduce heat to low and simmer for 4-6 hours until the meat pulls apart easily with a fork.
- As the beef finishes cooking, heat butter in a pan over medium-high heat. Add garlic and mushrooms. Sauté for 2-3 minutes, then add 1-2 cups of the sauce from the pot.
- In a small bowl, whisk cornstarch with about 1 tbsp of water to make a cornstarch slurry. Slowly whisk the slurry into the pan with the mushrooms. Add the whole mixture to the large pot and gently stir until mushroom mixture is well incorporated. Continue to simmer for 5-10 more minutes before removing from heat.
- Serve over mashed parsnips and cauliflower or another plain side like mashed potatoes or egg noodles.
Note – Since the alcohol in the wine cooks off over the extended cooking time, I did not add any carbs or fats to account for alcohol content in the MFP nutrition info. Not sure what I’m talking about? Read more here and here.
- 2 lbs parsnip, peeled, trimmed, and chopped
- 1 10 oz bag frozen cauliflower rice
- 1/4 cup coconut milk
- 1 tbsp butter
- Add chopped parsnips to a pot and add water until it just covers the parsnips. Add salt, if desired, then cover and bring to a boil. Continue to boil for about 12 minutes or until parsnips are fork tender.
- Microwave cauliflower rice according to package directions.
- Add all ingredients to a large food processor and blend until smooth.