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Nourishing Beef Burgundy

Nourishing Beef Burgundy
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  • 1/4 cup
    clarified butter or ghee from grass-fed cows
  • 1/2 cup
    sprouted grain flour
  • 1 pound
    grass-finished beef stew meat
  • organic carrots, scraped and chopped
  • organic celery stalks, chopped
  • 1 pound
    organic mushrooms, sliced thin
  • organic yellow onions, chopped
  • 3-4 
    bay leaves
  • 1 tablespoon
    whole organic black peppercorns
  • 1 cup
    burgundy or pinot noir
  • 2 cups
    homemade beef stock
    handful of thyme and marjoram
    unrefined sea salt to taste
    bunch of fresh, organic parsley for garnish
  1. Melt ghee in pan over medium heat. In the meantime, dredge the beef stew meat in the sprouted flour until well-coated.
  2. Brown the stew meat in the ghee, and remove from the pan using a slotted spoon. Place the meat in a covered casserole, clay cooker or oven-safe dutch oven.
  3. Fry the mushrooms in the remaining ghee, and pour them plus any leftover fat onto the stew meat.
  4. Add vegetables, bay leaf, thyme, marjoram and peppercorns to the casserole.
  5. Pour in the wine and beef stock.
  6. Bake, covered, at 350°F for three hours. Alternatively, you may toss ingredients into your slowcooker and cook for 8+ hours.
Nutritional Information

Makes: 12 servings
  • Calories188
  • Carbohydrates11.1 g
    • Dietary fiber2.1 g
  • Cholesterol37 mg
  • Fat10.2 g
    • Saturated fat4.8 g
  • Sodium200 mg
  • Protein10 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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