Beef Bourguignon
Tools
- 1 large non-stick pot with lid (*I use a Le Creuset cast iron non-stick pot)
- 1 large pan
- 1 small pot
Ingredients
- 2 teaspoons sea salt
- 2 ½ lbs stewing beef, diced in cubes
- 2 tablespoons butter
- 3 celeri stalks, diced in small cubes
- 3 carrots, peeled and diced in small cubes
- 3 garlic cloves, chopped finely
- 3 shallots, chopped finely
- salt & pepper to taste
- 2 ¼ cups of beef stock
- 1 cup of vegetable stock
- 1 ½ cup of red wine (cabernet or merlot works best, but any red wine is fine)
- 1 can of tomato paste
- 2 cups small white onions
- 8 slices of bacon, diced
- 1 8oz package of mushrooms, sliced
- Preheat oven to 350˚F
- In a large bowl, mix the beef with the sea salt, and put aside.
- In a large non-stick pot, melt butter, and brown the beef cubes (high heat). Don’t cook the meat thoroughly.
- Add the celery, carrots, garlic and shallots. Cook for 5 minutes. Add salt & pepper.
- Add the stock, red wine and tomato paste. Mix well, put the lid on, and cook in the oven for 2 hours.
- Meanwhile, fill a small pot with water, and bring to boil. Add the white onions, cook for 3 minutes, and empty the water. Let the onions completely cool down before removing the skin.
- In a large pan, cook the bacon over medium-high heat. Halfway through, reduce heat to medium, and add the mushrooms and the white onions.
- After 2 hours, add the bacon mixture to the beef pot, and cook for another 30 minutes with the lid on.
- Serve with your favourite salad and parsnip puree.
- Process garlic + shallots in a food processor until chopped finely
- Blitz celery + carrots in a food processor until diced in cubes
- Prepare and cut vegetables a day ahead to save more time
Options: you can add 2 medium potatoes, peeled and diced, with the celery and carrots if you want a more starchy texture.
Parsnip Puree
- Peel the parsnips, remove the ends, and cut in large pieces.
- Fill a medium pot with water, put the parsnips in, and bring to boil. Cook the parsnips until tender. Discard the water.
- In a high speed blender, blend the parsnips, butter, heavy cream, and salt & pepper on high speed. Blend until smooth.
Dr. Michael Gibson has committed himself to helping others to live the best life possible. After graduating with a Bachelor of Kinesiology from the University of Western Ontario, he received his Doctor of Chiropractic Degree and Masters of Science in Chiropractic Sports Science from Life University. He is the co-creator of Life By Design, and co-owner of Synergy Wellness Group. His passion for empowering families runs deep. After experiencing the loss of his sister due to illness, Michael’s purpose became reaching and teaching as many as possible the foundational principles of an extraordinary life. Since that time, he has passionately pursued and been successful in living out his dream. He maintains a busy family chiropractic practice, a full speaking schedule, and finds time to implement the principles and practices of Life By Design in his own life.
