Beef Bourguignon


This recipe is from the Levana Cooks newsletter.  Levana is the author of the great cookbook, Levana Cooks Dairy-Free!



3 pounds beef shoulder, cut into two inch cubes for stew.
3 tablespoons extra virgin olive oil
6 cloves garlic, peeled
2 cups dry red wine (not cooking wine!)
1/4 cup crème de cassis (liquor stores)
2 large tomatoes, diced small
1 tablespoon coarsely ground black pepper
6 bay leaves
6 sprigs fresh thyme, leaves only (or throw in the whole sprigs, and discard them at the end of cooking)
2 pounds very thin long carrots, scrubbed
2 dozen very small potatoes, scrubbed
2 dozen very small onions, left whole

On a stovetop: Place the beef, oil and eight cups of water in a heavy wide bottom pot. Bring to a boil. Reduce to medium and cook covered 2 hours. Add all remaining ingredients to the pot, in the order they were given, and cook one more hour. The meat should be fork-tender. Transfer the meat and all the vegetables on a platter with a slotted spoon. If the liquid left in the pot is too thin, reduce it on a high flame until it is thickened, the consistency of maple syrup (this will take just a minute or 2, so don’t leave the pot unattended). Pour the reduced liquid over the whole dish, and serve hot.

With a crockpot: layer all the ingredients in a 6 quart crockpot, in the order they were given. Set the crockpot on low in the morning. It will be ready for dinner (10 to 12 hours total cooking time)

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply