My version of Julia Child's Beef Bourguignon
Cydney here,
I just wanted to share my version of Julia Child's
Beef Bourguignon that I made to end 2012…
And to start 2013 on the right track!
Did you ever ask yourself…
Why is there an
increase in disease
from gluten in the
last 50 years?
ANSWER:
Franken Wheat
(scientifically engineered food
product developed in
the last 50 years) containing
super starch and
containing super gluten is creating
inflammation in the
body. And in addition to a host
of inflammatory and
chronic diseases caused by gluten,
it causes obesity
and diabetes. This doesn't need to happen!
By making simple
changes in your diet, you can be healthy.
How you ask?
Cauliflower!
I never really cared
for Cauliflower,
I would eat it steamed
or fresh (dipped in a dressing),
but I could easily
do with OUT it!
But when I
discovered using Roasted Cauliflower
in place of
“Spaghetti” I fell in LOVE with Cauliflower
and can’t seem to
get enough of it. Now I use
Roasted Cauliflower
in place of Rice, Pasta, and Potatoes.
Do your love Eggs on
toast? You won't miss it because
placing 2 Over-easy
Eggs, salsa, and a little sour cream
on top of roasted
Cauliflower is out of this world!
I never really
thought it would have much nutritional
value, but I was so
wrong… Cauliflower is a Super Food!
Living the Paleo
Lifestyle doesn't mean going with out
your favorite dishes
either. Being creative and adjusting
your “Favorite”
Dishes and just by following the 80/20 rule,
you will see many
health benefits. (That is four meals in
one week that you can
eat whatever you want!)
FYI: Although after
eating Paleo for three
weeks, it is hard to
go back to the S.A.D. diet!
To Your Health!
My version of Julia Child's Beef Bourguignon
(I started around 4:00 PM and we ate at 9:00 PM.)
Ingredients
8 ounces bacon, cut into chunks
3 ½ tablespoons olive oil
2 pounds stew beef, cut into 1-inch
cubes
1 large Red onion, diced
Salt and pepper
2 tablespoons flour
1 cup red wine, full bodied
3 cups beef stock
1 Tablespoon tomato paste
6 cloves garlic, chopped
½ teaspoon thyme
½ teaspoon garlic granules
1 bay leaf
20 small white onions
3 ½ tablespoons butter
1 pound fresh mushrooms,
quartered
In a large
Dutch Oven, brown the bacon (cut into chunks),
and stew beef (cut
into 1-inch cubes) in 3 ½ tablespoons olive oil.
Add the diced
Red onion and add salt and pepper.
After the beef
is browned and bacon is fully cooked,
add the flour
and stir until well coated.
Add the red
wine, full bodied (I used Merlot),
beef stock,
tomato paste, chopped garlic, thyme,
garlic granules,
and the bay leaf. (I love Garlic :-)
Simmer on low
for a couple of hours!
About an hour
before you eat, cut off the
ends and skin
the small white onions (keep whole)
and the fresh
mushrooms (quartered)
in 3 ½
tablespoons butter until golden brown.
Add to the Beef
and simmer a little more!
=============
If placing Beef Bourguignon on top of Roasted
Cauliflower,
prepare cauliflower by removing the leaves,
coring, and
washing the cauliflower.
Place on
cutting board and slice about ¾ inch thick.
Place in a
large bowl and drizzle olive oil
and sprinkle
with salt to taste.
Roast about 40
minutes in a preheated
oven at 350° (depending on thickness),
until edges are
brown.
=============
Wishing you the very
best in 2013...
In Health,
Happiness, and Prosperity!
Here’s to an Awesome
2013!
Create Your Awesome
Business
Cydney
Buckman
Paralegal/Entrepreneur/Marketing Consultant
206-450-4141
10:00 AM to 9:00 PM
(pst)
2606 2nd
Avenue, Suite 103
Seattle,
WA 98121
“Educating and Training
Entrepreneurs to Thrive
in the New Economy by
Creating, Growing, and Protecting Wealth."
