You know that feeling when you come home after a long day and you smell the most heavenly aroma flowing out of your slow cooker and you thank God that you don't have to cook dinner? This fancy-sounding dish takes some effort in the morning, but you’ll later be treated to an unbelievably decadent paleo meal. Plus you can casually mention that you “threw together some beef bourguignon” the next time you run into that smug foodie friend.
6 strips natural, nitrate-free bacon, cut into 2-inch pieces
3 lbs beef rump roast, cut into 1-inch cubes (ask the butcher for beef rump roast if you can’t find it in the prepackaged section)
1 large carrot, peeled and sliced
1 medium white onion, sliced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons almond flour (or chestnut flour)
2 cups natural beef stock
2 cups Burgundy wine (available in large jugs in the cheapo section of your grocery store, or at a wine shop)
1 lb fresh mushrooms, sliced
1/2 lb white or yellow pearl onions, peeled*
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
In a large skillet over medium heat, cook bacon until crisp. Remove and set aside. Add beef to skillet and brown well. Remove and set aside. Brown carrot and onion in the skillet, season with salt and pepper, and transfer to a slow cooker. Stir in almond flour, add beef stock, and mix well. Stir in beef and bacon. Add Burgundy wine, mushrooms, onions, tomato paste, garlic, thyme, and bay leaf. Cover and cook on low for around 10 hours or on high for around 5 hours.
* To peel pearl onions, cook in boiling water for 3 minutes then run under cold water.