This recipe is rich with goodness and flavor — and is comfort food at its best. The ingredients are simple: Quality grass-fed beef is married together with vegetables and a few glasses of full-bodied red wine.
I’ve used carrot puree to thicken the Bourguignon sauce towards the end of cooking, which is a lovely way of thickening sauces without using refined white flours.
Don’t overcook your cauliflower. Make sure to chop the ingredients finely before cooking and keep an eye on the cooking time. Blend it when hot, which will result in a creamy, white mash that tastes wonderful. This recipe is from my cookbook Purely Delicious.
The lean grass-fed beef is a good source of essential amino acids, vitamin B12 and minerals including iron, zinc and selenium. Red wine is rich in polyphenols, including resveratrol, and moderate amounts have been linked to healthier cholesterol levels and better heart health.
Serve with cauliflower mash and enjoy.
You can also serve this dish with with sweet potato mash in place of cauliflower mash.