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PALEO BEEF BURGUNDY RECIPE

with Gluten-free Mushroom Gravy

 

Paleo Beef Burgundy Recipe. With gluten-free, grain-free gravy. With or without mushrooms. Burgundy wine reduction makes oven roast beef tender and juicy.

PALEO BEEF BURGUNDY RECIPE

with Gluten-free Mushroom Gravy

 

Note: Paleo diet serve with mashed cauliflower instead of fingerling potatoes, recipe follows

INGREDIENTS PALEO BEEF BURGUNDY RECIPE

• Grass-fed Standing Rib Roast, Tenderloin, or Top Round Roast [Sirloin tip, high quality]
• 2T Extra Virgin Olive Oil or Coconut Oil, melted
•  1 Onion
•  2 Carrots
•  2 Celery Stalks
•  4-6 Garlic Cloves. peeled
•  2 Sprigs Fresh Thyme or 1/2t dried
•  2 Sprigs Fresh Rosemary or 1/2t dried
•  2 Sprigs Fresh Italian Flat-leaf Parsley or 1/2t dried
•  1 Bay Leaf
•  Fresh Ground Pepper
•  2C Burgundy Wine
•  1T Balsamic, Red Wine, or other Vinegar
•  1T Coconut or Palm Sugar or Raw Honey

DIRECTIONS—preheat oven to 325 degrees on roast or bake setting.

Peel onion and slice thickly. Cut carrots in half, lengthwise. Trim celery stalks. Peel garlic cloves. Place vegetables in the bottom of a shallow roasting pan. Along with garlic, fresh herbs, and bay leaf. Place roasting rack over vegetables. Or set roast directly on top of vegetables. Braise beef roast by heating oil in large skillet. Brown roast on all sides, searing meat. This keeps roast juicy during cooking.

Transfer meat to roasting pan, fat side up. Whisk burgundy wine, balsamic vinegar, and sugar. Whisk until sugar dissolves. Pour burgundy wine mixture over beef roast. Insert meat thermometer into roast at a slight angle. Make sure tip of thermometer is in center of thickest part of roast. Do not let thermometer touch bone or fat. Put in oven. Roast, uncovered. Once roast begins to brown, use gravy bulb to suck up pan juices. Squeeze juices over roast. Baste several times during roasting.

When roast is done, remove from oven. Tent roast with foil. Let stand 10-15 minutes before slicing. This reserves the roasts juices. And makes the beef roast more tender. Discard cooked vegetables. Reserve pan-drippings for gravy. If desired. Use a gravy separator to remove excess fat.

COOK PALEO BEEF BURGUNDY RECIPE JUST THE WAY YOU LIKE:

Medium-rare: roast to an internal temperature of 140º. Roast will continue to cook after removed from oven. Internal temperature will rise to 145º.

Medium: roast to an internal temperature of 155º. Roast will continue to cook after removed from oven. Internal temperature will rise to 160º.

• Rib Roast: roast 25 to 34 minutes per pound. Depending on size of beef roast. And how well-done you want the meat.
• Half-tenderloin: 2 to 3 pound half-tenderloin, roast 30 to 40 minutes total, for medium-rare.
• Tenderloin: 4 to 6 pound tenderloin, roast 45 to 60 minutes total, for medium rare.
• Top Round: roast 18 to 20 minutes per pound. Depending on the size of the roast. And how well-done you want the meat.
• Sirloin Tip: roast 18 to 20 minutes per pound. Depending on the size of the roast. And how well-done you want the meat.

PALEO BEEF BURGURNDY RECIPE – GRAVY

With or Without Mushrooms

 

INGREDIENTS PALEO BEEF BURGUNDY RECIPE GRAVY

Optional—add pan drippings, use a gravy separator to remove excess fat.

• 4C Total: Beef Broth, like Pacific Brand, Pan Drippings + 1/4C Burgundy wine, increase to 3/4C if not using drippings
• Optional—1 Vegetable Bullion Cube, like Rapunzel Brand
• 1 Bay Leaf
• 1/2C Gluten-free Flour, *see note, for non-Paleo, All-Purpose Flour, okay
• Himalayan Salt, to taste
• Fresh Ground Pepper, to taste
• Optional—1 Package or 10 oz. Fresh Crimini Mushrooms, or any kind of mushroom you like
• Optional—1/2C Onion, chopped
• Optional—Garlic Clove, peeled, pressed or minced
• 1-2T Extra Virgin Olive Oil or Coconut Oil, melted

 

PALEO or PRIMAL DIET OPTION. . . use coconut flour or arrowroot powder. Reduce amount of flour to 1/4C to 1/3C. Depending on how thick you like your gravy.

GLUTEN-FREE OPTION—substitute the all-purpose flour. Use one of the following flours: quinoa, amaranth, millet, teff, garbanzo bean. Or use tapioca starch or potato starch.

GRAVY RECIPE DIRECTIONS: put flour in a large bowl, slowly add enough COLD broth to form a paste, a little at a time, while whisking vigorously. This prevents lumps. Whisk in remaining broth and wine, if using. Now here’s Grandma’s secret for the creamiest gravy…pour mixture into a large mason jar with a lid and shake, shake, shake. The longer you shake the jar, the creamier your gravy will be. If you have kids, let them do the shaking. Transfer to a large skillet or back into roasting pan. Add bullion cube, if using. Add bay leaf. Whisk over medium heat until gravy begins to boil. Continue whisking and boiling to cook flour so gravy is not doughy tasting. For mushroom gravy, heat oil in large skillet over medium-high heat, add sliced mushrooms, plus onions and garlic, if using. Stir often until mushrooms are golden brown. Add sautéed mushrooms to finished gravy. Pour in gravy boat and serve.

Paleo Beef Burgundy Recipe is also great with mashed cauliflower. Or oven roasted cauliflower. Pair Paleo Beef Burgundy Recipe with a green vegetable. Try broccoli or green beans.

PALEO MASHED CAULIFLOWER RECIPE

It’s from the ‘Paleo Grub’ blog. Pair this with your Paleo Beef Burgundy recipe. And add a green vegetable. For a great meal!

Easy Mashed Cauliflower with Garlic

Recipe Link: http://paleogrubs.com/mashed-cauliflower-with-garlic

NOT ON A PALEO OR PRIMAL DIET?

Paelo Beef Burgundy Recipe is great with Oven Roasted Fingerling Potato Fry Rounds!

Recipe link below…

SERVE PALEO BEEF BURGUNDY RECIPE

WITH OVEN ROASTED FINGERLING POTATOES

Get the recipe at this link:

http://www.acleandiet.com/appetizers-snacks/baked-fingerling-potato-fry-rounds/

 

 

 

 

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