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bone broth beef bourginon

Classic Beef Brisket Bourguignon

Geschrieben von: Christopher Laurie

|

4. November 2025

|

Lesezeit 2 min

Slow-cooked to perfection, this Classic Beef Brisket Bourguignon is a modern take on a French favourite, reimagined the Hunter & Gather way.

Using grass-fed beef brisket, Hunter & Gather Extra Virgin Organic Olive Oil, and Beef Bone Broth, it’s a rich, hearty dish that celebrates real-food cooking and nutrient-dense ingredients.

Free from seed oils, grains, and refined sugar, this nourishing one-pot meal is perfect for anyone following a paleo, keto or ancestral-inspired lifestyle who values comfort food with integrity.

Classic Beef Brisket Bourguignon

Prep time

10 minutes

Cook Time

90 minutes

Servings

4 people

Diet

Paleo and/or Low Carb

Cuisine

French

Nutritional info (per serve*):

Calories: 650
Fat: 43g
Of which saturates: 14g
Carbohydrates: 10g
Of which sugar: 4g
Protein: 40g

What you need (Ingredients):

500g Diced Beef Brisket (Diced chuck or Short rib works just as well)
250g smoked Bacon Lardons, Cut Thickley
1⁄2 Bottle of good red wine
500ml Hunter & Gather Beef Bone Broth
2 Tbsp Hunter & Gather Extra Virgin Organic Olive Oil
1 Large carrot diced
2 Sticks celery diced
250g Diced Chestnut Mushrooms
200g Diced Pickled Silverskin Onions
2 Tbsp Tomato Puree
1 Tbsp Garlic Puree
3 Bay leaves
1 Sprig of Thyme
1 Sprig of Rosemary
Small bunch flat leaf parsley
Smoked Maldon Sea Salt & Cracked Black Pepper to taste
500g New Potatoes
500g Chantenay Carrots

What you do (method):

Place your diced brisket in a large bowl and pour the red wine over the beef. Cover with cling film and leave in the fridge overnight.
Place a large saucepan on a high heat. Once hot, add your bacon lardons to the pan and fry off until crispy.
Remove the bacon from the pan and turn the heat down to a medium heat, leaving the fat from the bacon in there.
Remove the diced brisket from the red wine and pat dry.
Add the beef to the pan and season with salt & pepper, and sear off until golden brown all over, then remove from the pan.
Turn the heat down and add 2 Tbsp Hunter & Gather Extra Virgin Organic Olive Oil to the pan with the onions, carrot, celery, mushrooms and continue to cook down for about 6-8 mins, stirring now and again with a wooden spoon.
Then add the garlic, bay leaves, thyme, rosemary and tomato puree and continue to cook for another 5 minutes, stirring now and again with a wooden spoon.
Deglaze the pan by adding the red wine and reducing the wine down by half, then add the Diced Beef, Lardons & 500ml Hunter & Gather Beef Bone Broth to the pan.
Bring the sauce to a boil and then turn the heat down to simmer gently and cook for about 60-75 minutes until the beef is tender.
For a thicker sauce, remove the beef and keep warm. Turn up the heat until the volume of liquid has reduced, then return the beef to the pan.
Add your new potatoes and carrots to a baking tray and season with sea salt, cracked black pepper and 2 Tbsp Hunter & Gather Extra Virgin Organic Olive Oil and roast in the oven for 25-30 mins until golden.
Once the beef is cooked and nice and tender, add your chopped parsley and serve with the roast potatoes and chantenay carrots.

bone broth

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