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  • Writer's pictureBiagio D

Boeuf Bourguignon-ish Beef Stew

Paleo-friendly stew.


1 cup dried porcini mushrooms

1 cup hot (but not boiling) water

Plenty of oil

1 lb beef, cubed

1 large sweet onion, roughly chopped

3 sticks celery, roughly chopped

4 carrots, roughly chopped

4 cloves garlic

1 bunch fresh thyme

1 bunch fresh rosemary

3 bay leaves

4 cups beef stock

6 small golden potatoes, cubed

6 roma or campari tomatoes, halved

salt and pepper to taste


  1. In a small bowl, rehydrate the mushrooms by pouring the hot water over them and setting them aside for 20 minutes.

  2. Preheat the oven to 325 degrees Fahrenheit.

  3. Salt and pepper the beef chunks to taste.

  4. In a dutch oven, coat the base with olive oil and add the beef. Sear the meat on all sides and remove from the pot. Set aside.

  5. Add a splash more olive oil to the base of the dutch oven. Add in the onions and cook until slightly translucent. Mix in the celery, carrots, and garlic. Salt to taste. Cook for about 5 minutes.

  6. Add the meat back to the pot and mix in the thyme, rosemary, and bay leaves. Cover with the beef stock and add in the potatoes and tomatoes.

  7. Bring to a boil and let simmer for 5 minutes. Skim any fat that may foam up on the surface of the stew.

  8. Cover the dutch oven and put in the oven for 1.5 hours.

  9. Meanwhile, strain the porcini mushrooms and sauté in olive oil until golden brown.

  10. After the stew is out of the oven and the meat is fork tender, add the mushrooms into the pot and stir. Serve warm and enjoy!

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