Beef Bourguignon

This pot of caveman goodness is chocked full of lean beef and veggies with a thick and rich broth, even a small bowl will

keep you satisfied for hours.


3# Grass Fed Beef, chuck (or half beef, half elk)

12oz center-cut bacon

Olive Oil

1# carrots, sliced

2 large onions, sliced

3 cloves garlic, smashed

2 cups beef broth

1 bottle red wine (Northern Rhone/Syrah is best)

1/2 cup whiskey (I prefer bourbon)

3 tbsn butter

1# mushrooms, remove stems, slice thin

3 tspn fresh Thyme, pull off leaves, chop up

Salt & Pepper


1. Cut bacon into small chunks, saute in 4 tspn olive oil for 10m

2. Remove bacon with slotted spoon leaving grease

3. Cut beef into cubes, coat in salt and pepper, sear in grease, in 3 separate batches, for 5m. Remove after sear, and set aside with bacon

4. Saute carrots and onions in 2 tspns olive oil for 12m

5. Add garlic and cook another 3m

6. Add whiskey and light with match.(Stand back, I singed my forearm the first time, hair the second!) Cook for 1m, cover to extinguish fire

7. Add Bacon and Beef back in

8. Add Thyme

9. Pour in 1/2 bottle of wine, drink the other half!

10. Add enough beef broth just to cover top of food

11. More Pepper & Salt

12. Bring to simmer, cover and cook for at least 2 hrs.

13. Saute mushrooms in butter butter for 5m, add to stew.

14. Simmer for at least an hour or more