Serves 6 People


3 Lb all natural, grass fed stewing beef, cut in 2-inch cubes
7 T lard, tallow or butter (ghee)
1 sliced carrot
1 sliced onion
1/2 Lb bacon, cut in chunks
3 C of a good quality red wine
3 to 3-1/2 C of beef stock
1 T tomato paste
2 gloves of garlic, minced
1 bay leaf
1 t dried thyme
1 Lb fresh quartered mushrooms
20 small white onions
*Optional: Bouquet garnish (sprigs of parsley, thyme and 1 bay leaf tied together)
Salt and pepper to taste.


Preheat your oven to 325 F
Sauté the bacon chunks in 1 tbsp of the lard, tallow or butter on medium heat for about 3 minutes in a pot that goes in the oven. Remove the bacon, but leave the fat in the pan
Dry the beef cubes in paper towel and brown in the same pan that has the hot fat. Make sure you brown the meat on all sides and proceed by batches if it’s easier
Put the beef cubes aside and cook the sliced vegetables (carrot and onion) in the same fat
Put the bacon and beef back in and add the wine, 2 to 3 cups of the beef stock, barely enough to cover the meat, the tomato paste, garlic and herbs
Season to taste, cover and put the pan in the preheated oven and let cook for 3 to 4 hours. Make sure it simmers and adjust the oven temperature consequently. The meat is ready when fork tender
While the beef bourguignon is stewing, heat 3 tbsp of the lard, tallow or butter and cook the 20 small onions. Sauté them for about 10 minutes while trying to brown them evenly on all sides without breaking their skin
Add 1/2 cup beef stock to the browned onions, season to taste and add the bouquet garnish, if using
Cover and simmer for about 40 minutes. By that time, the onions will still hold their shape, but will be tender and the liquid will be evaporated
Remove the bouquet garnish and set the onions aside
Make sure your pan is dry, add another 3 tbsp lard, tallow or butter and brown the mushrooms for about 4 minutes
When the meat is ready, get the pot out of the oven, put it back on the stove-top and remove bay leaf
Traditional recipes will call for skimming off the fat, but we know better and for flavor and nutrition’s sake we will leave all the fat in the final sauce
Depending on the desired thickness of the final sauce, either add some stock to make it thinner or rapidly boil uncovered to thicken the sauce
Taste and season accordingly
Add the onions and mushrooms and simmer for another 2 to 3 minutes
Serve with family and friends with fresh parsley!