This is a delicious (and easier!) alternative to the often complicated beouf bourguignon. If you’re looking to spend a little less time in the kitchen, but don’t want to suffer the culinary consequences, this is definitely worth a try.
Find our 100% grass-fed beef from Polyface Farm in the market freezer at the cafe, or at the Old Town Farmers Market on Saturday’s from 7am-noon.
2 lbs 100% Grass-fed sirloin steak or round steak (trimmed and sliced into cubes)
1 1/2 cup Burgundy or Pinot Noir wine
2 Cloves garlic (minced)
1 Onion (chopped) or 8 pearl onions
1 can (10 oz) Cream of mushroom soup
1 teaspoon Sea salt
1/2 teaspoon Freshly ground black pepper
1/2 cup Flour (for Paleo, skip or replace flour)
2-3 teaspoon Extra Virgin Olive Oil
1. Dust grass-fed steak with flour
2. In an oven proof pan, brown meat, onions and garlic in olive oil
3. Remove from pan
4. Add the wine and soup to the pan and stir until mixed
5. Season with salt and pepper
6. Return meat to pan and cover
7. Cook 2-3 hours at 275 degrees in oven. It’s done when the sauce has reached the desired thickness.
Serve over rice or mashed potatoes.
Alternatives: You can also add carrots, mushrooms or chopped bacon during initial browning for additional flavor.
This also works in a crock pot. Ideally you’d still want to brown the meat in a pan first, but you can just set it all in the crock pot to cook too.