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Paleo Beef Bacon Bourguignon (Red Wine Stew)

Louise | January 24
Paleo Beef Bacon Bourguignon Stew

This is a delicious beef bourguignon dish that’s easy to make for dinner any night! If you don’t know what beef bourguignon is, it’s just a beef stew with bacon, vegetables, and red wine.

Actually, when I first made this stew, I didn’t know that bacon was a common ingredient in beef bourguignon – I was just adding in bacon because it’s bacon!

First, place the beef stew pieces, carrots, and green beans into a large pot of water (or a broth if you have some). Once the water is simmering, add in some gelatin powder (which adds great nutrition to your stew), some cumin, onion flakes, garlic powder, ginger powder, turmeric, black pepper, and salt. You can use chopped onions, minced garlic, and freshly grated ginger instead of the dried onion flakes, garlic powder, and ginger powder. Place the lid on the pot and let the stew simmer.
Paleo Beef Bourguignon

While the stew was simmering away, I sat down to peruse Mark Bittman’s book, How to Cook Everything, which is a gigantic tome stuffed full of cooking knowledge and basic recipes on just about everything.

I decided to look up the section on beef stews and was rather concerned when I read that I should have browned the beef pieces in a skillet first before putting them into the pot, and to add to my worries, my list of ingredients looked completely different to his. Well, the stew turned out delicious regardless (maybe it would have been even better if I had taken the time to brown the meat…something to try another time).

After the beef and vegetables are soft (after around 1 hour of simmering), place the bacon into the pot followed by a cup of red wine. Simmer for around 5-10 minutes more.
Paleo Beef Bourguignon

Paleo Beef Bacon Bourguignon Stew

Paleo Beef Bacon Bourguignon (Red Wine Stew)

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 large bowls 1x
  • Category: Entree
  • Cuisine: French


  • 2 lbs beef stew meat
  • 6 carrots, peeled and roughly chopped
  • 1/2 lb green beans
  • 1/2 pound thick cut bacon, cooked and diced
  • 12 cups water or broth
  • 3 tablespoons unflavored gelatin
  • 3 tablespoons cumin powder
  • 3 tablespoons dried onion flakes (or substitute 1 chopped onion)
  • 1 tablespoon turmeric
  • 1 tablespoon garlic powder (or substitute 3 cloves of garlic, minced)
  • 1 teaspoon ginger powder (or substitute 1 freshly teaspoon grated ginger)
  • 1 cup red wine
  • salt and black pepper to taste


  1. Add the beef, carrots, and green beans to the 12 cups of water or broth in a large pot and simmer on a medium heat. Then add in the gelatin and the spices and mix well. Place the lid on the pot and let simmer.
  2. When the vegetables are soft, add in the cooked pieces of bacon and the red wine.
  3. Simmer for 5-10 minutes more.


C - June 14

This looks amazing! I love that you use so many carrots! That’s my favorite part of beef stew! Can’t wait to try it when the weather gets colder.

    Louise - June 14


Shobelyn - October 21

You picture in the delishbook draw me to this site. What a very beautiful photo you got. And the food make me remember my favorite food from the Philippines. It is called tinolang baka.

    Louise - October 21

    Thanks Shobelyn!

Jennifer - November 13

How long should I let the meat and veggies simmer before adding in the gelatin? Also, how long should it simmer after adding the gelatin and spices?
Looks delicious! Can’t wait to make it!

    Louise - November 14

    You can add in the spices and gelatin along with the meat and veggies at the beginning and just leave it all to simmer together. I find around an hour usually. The red wine (and fresh garlic) are the only things I add in near the end. Enjoy!

Jennifer - December 18

Usually when I follow a recipe I follow it very closely. This was the first time that I made variations. I omitted the garlic and onions because I think I have an allergy:( Also, I lost my measuring spoons so I was guessing on all of the measurements. Even with all those changes this still turned out fabulous. I bet it would be even better if I followed it exactly. YUM! thank you!!

    Louise - December 18

    Glad you liked it Jennifer – we make this all the time at home 🙂

Jackie - December 31

Just made beef stock in the crock pot. Do you think I could throw this all in the crock pot on low for 4-6 hours?

    Louise - January 7

    I think that should work!

    Louise - January 7

    I think that should work! Just check the beef is tender.

Lindsay - January 7

I am excited to try this out! Do you have any suggestion for a red wine that works best in a stew like this or will any red wine do?


    Louise - January 8

    Thanks Lindsay – most red wines work fine. I usually use a merlot.

Shaunea - February 26

Looks amazing! Just wondering, is the red wine necessary? My husband and I don’t drink wine and I would hate to have to purchase a bottle (as cheap as I could get them) only to need 1 cup. Any substitution ideas?

    Louise - February 26

    The red wine just adds flavor at the end – it’ll just change the taste a bit if you omit it.

Alex - March 25

I’m just wondering, do you have estimates for nutritional information on any of these recipes :)?

    Louise - March 31

    Sorry Alex, I don’t – it’s easy to get them from various websites that do the calculations for any specific recipe.

Lee - March 29

Honey, I’m sorry, you really should not call this dish Beef Bourguignon.. you may wish to read Julia Child’s recipe for authentic French Beef Bourguignon and you will understand why. : )

Christina - September 7

I haven’t cooked with gelatin before, and don’t currently have any on hand. Is this necessary or is there a substitution you could suggest? I’m assuming without it, it would just be more of a liquid texture.

    Louise Hendon - September 8

    You don’t need it at all – it’s just for better nutrition. Because the dish is served warm, the gelatin doesn’t add much to the texture.

os - January 24

Want to try this out. Glad folks are getting good results. Question. – why wouldn’t the meat be still tough @ the end? I usually have to cook beef stews on low for quite a while longer. Thanks!

    Louise Hendon - January 25

    It depends on the type of beef you buy, and the longer you cook the stew, the more tender it becomes 🙂

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