I watched Julie and Julia a few weeks ago and forgot just how (dare I say it) life-changing it was. Possibly the most relatable movie I’ve watched in all of my 27 years. Meryl Streep whispering the word butter as a sizzle plate of fresh fish comes her way. Her declaration that she just loves food. All spoke to me on a spiritual level. So when Julie (Amy Adams) made beef bourguignon, I knew I too had to recreate it. Side note: I will absolutely never be able to spell beef bourguignon without the use of copy paste.
Ingredients:
- 1 pound grass fed stew beef
- 2 cups carrots, peeled and chopped into large chunks
- 1 cup onion, chopped into large pieces
- 1 cups turnips, peeled and chopped into large chunks
- 1 cup potatoes, chopped into large pieces
- 1 cup mushrooms, sliced
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tbsp tomato paste
- 2 tbsp garlic, minced
- 2 cups beef bone broth
- 1 cup red wine
- salt and pepper
- 2 tbsp butter
- 2 tbsp arrowroot starch (optional)
- Preheat oven to 275F.
- Start by drying beef with a paper towel.
- Add avocado oil or ghee to a dutch oven, place beef on pan and season with salt and pepper, then sear until browned, ~3-5 minutes.
- Remove beef from stove top.
- In the same pot, add in carrots, onions, and turnips, and sauté ~10 minutes.
- Add in beef and potatoes to original pot.
- Add beef bone broth and red wine.
- Add spices and garlic.
- Bring pot to a boil, then transfer to oven with lid in.
- Cook for 1 hour 15 minutes.
- When almost finished cooking, sauté mushrooms in avocado oil with salt and pepper.
- When finished stir in butter and arrowroot starch to thicken. Add in mushrooms.
- Serve over quinoa.
Ps all the plate-ware here is from Our Place.