Bone Broth Beef Bourguignon — Grass-Fed BC Beef Recipe | NourishYourself

Prep Time: 20 min | Cook Time: 3 hrs | Serves: 6 The Story Beef Bourguignon is the gold standard of French braising — and it was made for bone broth. The long, slow cook extracts every bit of flavour from the beef while the collagen in NourishYourself broth creates a sauce so silky it coats the back of a spoon. Ingredients 1.2kg grass-fed BC beef chuck, cut into 5cm cubes 500ml NourishYourself Beef Bone Broth 375ml dry red wine (Burgundy or Pinot Noir) 200g pearl onions, peeled 250g cremini mushrooms, halved 3 cloves garlic, minced 2 carrots, sliced 2 tbsp tomato paste 2 tbsp flour 3 tbsp butter 2 tbsp olive oil Fresh thyme, bay leaf, flat-leaf parsley Salt and pepper Method Pat beef dry and season generously. Sear in batches in olive oil over high heat until deeply browned on all sides. Set aside. In the same pot, sauté carrots and garlic 3 minutes. Add tomato paste and flour, stir 1 minute. Pour in wine and bone broth. Scrape up all the browned bits. Return beef to pot with thyme and bay leaf. Cover and braise at 325°F for 2.5 hours until beef is fork-tender. In a separate pan, sauté pearl onions and mushrooms in butter until golden. Add to the pot for the final 30 minutes. Remove bay leaf and thyme. Garnish with flat-leaf parsley. Serve over mashed potatoes or egg noodles. Why This Works Bone broth replaces plain stock and adds gelatin that thickens the sauce naturally — no cornstarch needed.

RECIPES