Beef Burgundy is a delicious dish that normally takes several hours to make.  Originating in French cuisine, it was considered a peasant dish, so the slow cooking process in wine helped to tenderize a cut of meat that would not have achieved tenderness any other way.  I have used beef stew meat in the past, but I wanted to see if I could create the food memory of beef burgundy by using ground beef and cutting the cooking time by a lot!  Taylor is especially fond of beef burgundy, and was very impressed by the flavor and comfort of this dish!

I only used one cup of wine for two pounds of beef, and this resulted in a ratio of 1:3 broth to meat.  If you would like a dish with more “broth”, double the wine, thyme, and sage.  If you do so, just ensure that you simmer longer accordingly.  You could also add a little beef broth, which I decided against using, because there was already enough sodium from the bacon and the small amount of sea salt.

Typically this dish is served with egg noodles, but I served this over spaghetti squash and it was a perfect accompaniment!  This recipe is tasty and super easy!  It tastes like it has been cooking all day!  I added a little wine at the end to add an extra zing of flavor, which is a tip I picked up from the Barefoot Contessa on the Food Network.  If you don’t want to serve your family wine with alcohol that hasn’t been cooked off, you don’t have to add the extra wine.

I understand that if you are strict Paleo, you may not want to make a dish with red wine.  But I’ve seen a version of beef burgundy with red wine from Mark’s Daily Apple… so I think a small amount is acceptable.  And isn’t there a saying, “A glass of red wine a day keeps the doctor away?”  Or maybe it’s an apple… 🙂  Either way, enjoy!

Ingredients

• 5 pieces of bacon, diced, and divided (I used Oscar Meyer Selects: Uncured Smoked Bacon with No Preservatives or Nitrates)
• 2 lbs grass fed beef (90-10)
• 1-2 tbs coconut oil
• 1 large red onion, diced
• 2 (8oz) containers fresh mushrooms, sliced
• 1/4-1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp minced garlic
• 1/4 tsp dried thyme
• 1/4 tsp dried sage
• 1 bay leaf
• 1 cup burgundy wine (I used Pinot Noir)
• 1 spaghetti squash, baked and seeds removed

Instructions

• 1. Preheat oven to 375 degrees
• 2. Rinse spaghetti squash, pat dry, poke tiny holes over the surface with a sharp knife, then microwave for 2 minutes on a paper towel
• 3. Place on a baking sheet, and bake for 40-45 minutes, turning it over around the halfway point
• 4. Heat large nonstick skillet on medium/med-high heat
• 5. Add 4 pieces of bacon, diced, and begin to render fat and crisp bacon
• 6. After a minute or two, add onion and one container of mushrooms
• 7. Cook until onion is softened, mushrooms are cooked through, and bacon has rendered most of its fat
• 8. Remove mushroom and onion with a slotted spoon, and set it aside in a large bowl
• 9. Add beef to pan and cook completely (about 10 minutes)
• 10. Remove meat with a slotted spoon and add it to bowl with mushrooms and onions
• 11. Add last piece of bacon to pan, and cook last container of mushrooms in skillet
• 12. After a few minutes, add the garlic, wine, salt, pepper, thyme and sage
• 13. Add reserved meat and mushroom mixture and cook for another 5-10 minutes
• 14. Before serving, add another tablespoon (or two) of wine
• 15. With a large spoon serve over cooked spaghetti squash
• 16. Enjoy!