Beef Bourguignon

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.


  • 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)
  1. Preheat oven to 275F.
  2. Start by drying beef with a paper towel.
  3. 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.
  4. Remove beef from stove top. 
  5. In the same pot, add in carrots, onions, and turnips, and sauté ~10 minutes.
  6. Add in beef and potatoes to original pot.
  7. Add beef bone broth and red wine.
  8. Add spices and garlic.
  9. Bring pot to a boil, then transfer to oven with lid in.
  10. Cook for 1 hour 15 minutes.
  11. When almost finished cooking, sauté mushrooms in avocado oil with salt and pepper.
  12. When finished stir in butter and arrowroot starch to thicken. Add in mushrooms.
  13. Serve over quinoa.

Ps all the plate-ware here is from Our Place

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