Bison Bourguignon
Just because you want to eat healthier doesn’t mean you have to deny yourself comfort food. This is the skinnier version of beef bourguignon yet it is full of the classic flavors. I use a much leaner cut of meat and lose the bacon fat. Wine is a crucial ingredient here, but I cut it in half. The flavors all come together to create a lighter, cleaner version without comprimising on taste! I think Julia would approve!
Ingredients
2 lbs. bison steak (cut into 1 inch chunks)
3 t salt (divided)
1 t pepper (divided)
2 T olive oil
I medium white onion (diced)
2 large carrots (sliced, about 1 cup)
3 celery stalks (sliced, about 1 cup)
2 cloves garlic (minced)
3 T arrowroot flour (divided)
1 15 ounce can diced tomatoes
2 c red wine (Pinot Noir is a good choice)
1 1/2 c broth (vegetable or beef)
1 bay leaf
1 T fresh thyme
2 cups mushrooms (sliced)
Garnish options:
Chopped parsley
Dollups of coconut yogurt
Crumbled bacon (turkey or regular)
Instructions
Preheat the oven to 350º. Season meat with 2 t salt and 1/2 t pepper. Heat olive oil on low in a ceramic pot or a dutch oven. Add meat and brown on all sides for about 5 minutes. Remove meat from the pot and reserve it on a plate, leaving the drippings in the pot. Add the onion, carrots, celery and garlic to the pot and cook until vegetables start to soften. Mix in 1 T of arrowroot flour, coat vegetables. Then add tomatoes, wine, broth and mix well. Next add the meat back in, and add the bay leaf, thyme and mushrooms. Stir well and then place pot in the oven and cook for 1 hour. Right after you remove from the oven add the remaining 2 T of arrowroot powder. Continue staring until mixture thickens, make sure there are no lumps. Add remaining 1 t salt and 1/2 t pepper. Serve over gluten free pasta or brown rice. Serves 10.
