Paleo Beef Bacon Bourguignon (Red Wine Stew)

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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!

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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

5 from 1 reviews
Paleo Beef Bacon Bourguignon (Red Wine Stew)
Prep time
Cook time
Total time
Serves: 4 large bowls
  • 2 lbs beef stew meat
  • 6 carrots, peeled and roughly chopped
  • ½ lb green beans
  • ½ 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.



  1. C says

    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.

  2. says

    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.

  3. Jennifer says

    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!

    • says

      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!

  4. Jennifer says

    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!!

  5. Jackie says

    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?

  6. Lindsay says

    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?


  7. Shaunea says

    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?

  8. Alex says

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

    • says

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

  9. Christina says

    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.

    • says

      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.

  10. os says

    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!