We were just featured on the website that is co-operated by two of our clients Michaela Blaney & Shay Mitchell from Amore & Vita. Check out their Bo-Approved blog post they featured during french week on their blog.
Who doesn’t love french food? Expecially in these fall, cozy months! With the help of our friend and nutritionist Dr.Bo Wagner we have developed a healthier version of the french classic, beef bourguignon. Normally made without any skimping on butter…ahem…we decided to trim it down to make this french, comfort food, classic into an everyday meal that won’t leave you feeling guilty or weighed down. With no offense to this french dish, we just wanted to cut down on calories while keeping flavor and texture that makes this dish such a hit.
What You will Need:
- 3 lbs. Lean Beef cut into 1-inch cubes
- 2 cups Red Wine
- 1/2 teaspoon Celtic Sea Salt
- ¼ teaspoon Cayenne Pepper
- 1 tablespoon minced fresh Thyme Leaves
- 2 Bay Leaves
- 2 Celery Stalks
- 1 carrot
- 2 cloves Garlic
- 2 tbsp olive oil
- 2 Zucchinis
- 2 white or yellow Onions
- 2 cloves garlic
- 3 tbsp olive oil
- 1 cup cup Beef Broth
- 3-5 tablespoon tomato paste (or Dr. Bo’s Tomato Alternative)
- 1½ cups pearl Onions, par-boiled
- 1 1/2 cups quartered button Mushrooms ¼ teaspoon Celtic Sea
- Pour the wine over the beef. Combine wine, salt, cayenne, thyme, and bay leaf. Slice one carrot, two cloves of garlic, and celery. Add to wine and beef in a bowl. Marinate beef in this mixture for at least two hours and up to 24 hours. Turn occasionally. Note: Alcohol will burn off during cooking.
- Remove meat and pat it dry using paper towels.
- Strain marinade and reserve.
- Heat 3 tablespoons olive oil in heavy skillet. Brown the meat quickly on all sides. Remove meat to a two-quart baking dish.
- Deglaze skillet with 2 cup reserved marinade and add to baking dish.
- Chop remaining two onions, zucchini, (I like these two be small but still identifiable) and 2 cloves of garlic. Heat 2 tbsp olive oil in skillet and sauté the chopped garlic, onions and zuchini until lightly browned (about 5 minutes).
- Add marinade and bring to a boil. Pour over meat.
- Cover and cook at 375-degrees for 2 hours.
- 30 minutes for the 2 hours is up, Heat remaining tablespoon of olive oil in a skillet, and sauté pearl onions, mushrooms, tomato paste and beef broth for about 7 minutes. Remove the beef from the oven carefully, add the pearl onions and mushrooms. Continue to bake for 30 more minutes.