Primal Cooking for Men – Boeuf Bourguignon

Another one in the Primal Cooking for Men series – easy, paleo, and scalable so that it can be frozen


  • 1.5kg of beef (some cheap-ish cut, like neck; see any consistency here?)
  • some carrots (maybe 5)
  • some champignons (maybe 300g)
  • some shallots (maybe 10-20; regular onion will also do – they are easier to peel)
  • red wine (about 1/2l)
  • sea salt (regular will do 🙂 )

As usual, the measurements are approximate – use as much as you want to, and as much as you have, really


  • Wash the meat and cut it into small pieces (bite-sized, really)
  • Peel the carrots cut into big pieces
  • Wash the champignons and cut them in half
  • Peel the shallots
  • Fry the meat in batches of 300-500g on high heat until slightly browned
  • Transfer into big pot, add carrots, shallots, champignons and the vine. Heat up until boiling
  • As soon as it is boiling, reduce heat so it is just simmering (2-3 on 1-9 electro stove)
  • Add 1-2 tea spoons of salt (remember, you can add more later)
  • Have it simmer for 2-4 hours, potentially open to let some water disappear

Storage and Re-Heating

There are certain economies of scale with stews, and the whole point of this exercise is to have some food that is readily available. So whatever is left, I let it cool down, and pour it into a zip-loc bag. I put this bag flat onto a cutting board, and prepare portion sizes using some well-placed karate chops (no, not after freezing).

Then the bag goes into the freezer together with the cutting board (the board of course can go once the stew is frozen). It should be pretty easy to break off the portions now along the chopping lines.

I generally avoid heating stuff in the microwave – a normal pot will do fine, thank you very much. (why? here and here)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s