Bea's Bourguignon


  • 2 pounds of beef cubes, cut 1-2 inches thick

  • 1 small onion, finely chopped

  • 1 head of garlic

  • A Bouquet Garni

    • Sliver of cinnamon 

    • Branches of parsley 

    • 3 bay leaves

    • Sage leaves

    • Thyme springs

    • Tie all of these herbs together with cooking twine 

  • 1 can San Marzano tomatoes, 28 oz 

  • 1 bottle of dry red wine (I used a bottle of Bordeaux)

  • 4 cups of beef broth, water works fine as well

  • ½ cup gluten free flour

  • 3 tablespoons za’atar 

  • 1 tbsp smoked paprika 

  • 2 tbsp bacon fat

  • Salt and pepper to taste

First, rinse beef cubes and pat dry with a paper towel. Once dry, add salt, pepper, flour, and the three tablespoons of za’atar in a bowl and mix ingredients. Next, coat each side of the cubes of beef evenly in the mixture. 


On your stove top, heat up a large pot (even better a dutch oven if you have one), and add bacon fat. Sear the beef carefully on all sides in the bacon fat once brought to temperature, for 3 to 5 minutes. 

Once all sides have been beautifully browned, toss in the full head of garlic. Be sure to cut the garlic head through the middle, exposing the cloves to the hot grease until they become golden and fragrant. Then, add one bottle of dry red wine to cover the meat and cook on medium low, covered, and stirring occasionally for one hour.  


After an hour has passed, add the finely chopped onion, tomatoes, smoked paprika, and bouquet garni. Allow everything to cook and marinate together at a low heat for up to 2 hours. Check continuously and stir as needed. Your kitchen will smell wonderfully!


Best served atop mashed potatoes and garnished with grilled carrots, mushrooms and fresh parsley leaves.