Authentic Paleo Beef Bourguignon (French Beef Stew)

Ingredients

For the Braised Beef & Aromatics:

• 3 lbs 100% grass-fed beef chuck roast, trimmed and cut into 2-inch cubes
• 6 slices pasture-raised thick-cut bacon, chopped into lardons
• 2 tbsp arrowroot starch or tapioca flour (for dusting)
• 1 lb baby bella (cremini) mushrooms, halved or quartered
• 4 medium organic carrots, peeled and sliced into 1-inch chunks
• 1 large yellow onion, roughly chopped
• 6 cloves garlic, smashed and minced
• 2 tbsp organic tomato paste
• 2 cups rich organic beef bone broth
• 0.75 cup dry French red wine (Pinot Noir / Cabernet) (or 0.5 cup beef broth + 2 tbsp balsamic vinegar for strict Whole30)
• 2 tbsp organic coconut aminos
• 4 sprigs fresh thyme and 2 dried bay leaves
• 1.5 tsp coarse Celtic sea salt
• 1 tsp freshly ground black pepper
• 0.25 cup fresh Italian parsley, chopped (for garnish)

Step-by-Step Instructions

1. Render the Bacon Lardons: Set an Instant Pot to SAUTÉ (or heat a large Dutch oven over medium heat). Add chopped bacon and cook for 6 to 7 minutes until crispy and fat has rendered. Transfer crispy bacon with a slotted spoon to a plate, leaving the hot drippings in the pot.
2. Sear the Beef Cubes (Chef Secret): Pat beef chuck cubes dry with paper towels. Season with sea salt and black pepper, then dust lightly with arrowroot starch. Working in 2 batches to avoid crowding, sear beef in the hot bacon fat for 3 to 4 minutes per side until deeply browned and caramelized. Transfer seared beef to the plate with the bacon.
3. Sauté Aromatics & Tomato Paste: Add chopped onion, carrots, and mushrooms to the remaining fat in the pot. Sauté for 4 minutes until vegetables soften. Add minced garlic and tomato paste; stir constantly for 90 seconds until the tomato paste darkens to a deep brick-red.
4. Deglaze the Pot: Pour in the red wine (or balsamic vinegar + bone broth). Use a wooden spoon to scrape every bit of savory caramelized fond from the bottom of the pot. Simmer for 2 minutes to cook off alcohol.
5. Combine & Cook (Instant Pot or Dutch Oven): Return the seared beef, bacon lardons, and accumulated juices into the pot. Pour in the beef bone broth and coconut aminos. Tuck in fresh thyme sprigs and bay leaves.
6. Cook to Fall-Apart Tenderness:
   • Instant Pot Method: Secure lid, seal vent, and cook on MANUAL HIGH PRESSURE for 35 minutes, followed by a 10-minute natural pressure release.
   • Dutch Oven / Slow Cooker Method: Cover tightly and braise in a 325°F (165°C) oven for 2.5 to 3 hours (or low in a slow cooker for 7 to 8 hours) until beef is fork-tender.
7. Thicken & Garnish: Remove bay leaves and thyme stems. If a thicker gravy is desired, simmer on SAUTÉ for 3 minutes. Ladle generous portions of the rich Bourguignon over creamy cauliflower mash. Garnish with chopped fresh parsley. Serve hot!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Grass-fed beef chuck is rich in natural collagen and connective tissue. During the pressurized braising process, tough collagen hydrolyzes into gelatin and free glycine, providing essential amino acids that repair intestinal mucosal lining and support joint cartilage synthesis. Mushrooms provide beta-glucans, while tomato paste delivers bioavailable lycopene.

Frequently Asked Questions