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Healthy Boeuf Bourguignon Recipe | Wellness Mama





Boeuf Bourguignon recipe

After my husband and I watched Julie and Julia (good movie!), I went on a French cooking kick. Boeuf Bourguignon (also known as Beef Burgundy) was already pretty healthy to begin with, and I could make it with ingredients I already had on hand.

It really is everything it is made out to be in the movie, and I look forward to making it again!

Boeuf Bourguignon… As Fancy As It Sounds?

This dish really isn’t as complicated as it sounds. Boeuf Bourguignon is simply the French way of saying Beef Burgundy, which is basically a beef stew made with red wine. It’s hearty, rich, and extremely flavorful, with plenty of onions, carrots, mushrooms, garlic, and herbs.

I typically serve it as I would any stew, with just a sprinkle of fresh parsley on top, but we’ve also eaten it over cauliflower mashed “potatoes.”

Beef Stew With Wine!

Nothing turns my attitude toward cooking around like being “obligated” to open a bottle of wine since the recipe calls for it! A little for the stew, a little for me!

You can really use any red wine you’d like to make this classic dish, just make sure it is a dry one. Since sweet wines contain more sugar than dry ones, a sweet wine will make your finished Boeuf Bourguignon taste a little sweet too. Burgandy is ideal, but other good wine choices for this dish are pinot noir, cabernet, or merlot.

We order all our wine from Dry Farm Wines. They do an excellent job of lab testing their products to make sure they are clean, low in sugars and sulfites, dry-farmed, and hand harvested. Read more about them in this post.

Boeuf Bourguignon in Crock-Pot or Instant Pot

The traditional method for making Boeuf Bourguignon is to brown the meat in a pan on the stove before combining all the ingredients in a covered pot and cooking for a long time in the oven. I make it that way sometimes, but it’s nice to have other options when you don’t want to heat up your house with the oven all day or you’re just short on time.

I’ve updated this recipe with an Instant Pot option because you can sauté and cook in one pot. You get all the flavor and tenderness of the traditional method in a fraction of the time, and with fewer dishes. (Read more about why I love my Instant Pot in this post.)

See the recipe for each cooking option!

Note: For all three options I deglaze the pan with the wine after browning the meat and then simmer it for a little while to let the alcohol evaporate.

I hope you enjoy the hearty and warming flavors of Boeuf Bourguignon as much as I did. Next maybe I’ll try some of these other French classics next!

beef Burgundy stew

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Savory Boeuf Bourguignon Recipe

Boeuf Bourguignon, or Beef Burgundy, is slow-simmered beef with bacon, carrots, onions, and a red wine sauce. Make Julia Child proud and make some tonight!

Total Time 3 hours 25 minutes


  • Preheat oven to 325°F.

  • Dice the bacon and cook it in a large pan on the stove.

  • Remove the bacon to a plate, leaving the drippings in the pan.

  • Add half of the butter to the bacon drippings and melt.

  • Cut the beef into 1 to 2 inch cubes and roll in the almond or coconut flour.

  • Brown the meat in batches in the bacon drippings and butter. 

  • Put the browned beef and bacon into a large baking or casserole dish with a cover.

  • Chop the carrots and onion and brown slightly in the same pan.

  • Put the vegetables in the baking/casserole dish with beef.

  • After the vegetables are removed from the pan, pour the wine into the pan, scraping the bottom to remove all the browned bits.

  • Bring the wine to a boil, then reduce the heat and simmer for 5-10 minutes to allow the alcohol to evaporate.

  • While the wine is simmering, add the tomato paste, garlic, salt, pepper, basil, parsley, and thyme to the dish with the meat and vegetables and stir to combine.

  • Pour the wine and broth over the mixture and cover.

  • Cook in the preheated oven 2½-3 hours until beef is fork tender and breaks apart easily.

  • About 15 minutes before the beef is done, slice the mushrooms and brown in a skillet with the remaining 2 tablespoons of butter.

  • Add to the beef and cook an additional 5-10 minutes in the oven, uncovered.

  • Remove from oven and, let rest 10 minutes before serving.

  • See below for Crock-Pot and Instant Pot instructions.


  • The red wine is what gives this dish its name, but feel free to use beef broth if you’d rather not use wine
  • To cook in the Crock-Pot follow the same instructions as the above method for browning the bacon and beef on the stove and deglazing the pan with wine before adding all the ingredients except the mushrooms to the Crock-Pot and cooking on low for 6-8 hours. Add the mushrooms for the last 10 minutes of cook time.
  • To cook in the Instant Pot use the saute function to brown the bacon and beef in batches before deglazing with the red wine and simmering for 10 minutes. Add all the remaining ingredients except the mushrooms and cook at high pressure for 35 minutes. Allow a 10 minute natural pressure realease, add the mushrooms, and return to a simmer for 10 minutes.


Serving: 1½ cup | Calories: 792kcal | Carbohydrates: 12g | Protein: 43g | Fat: 55g | Saturated Fat: 22g | Cholesterol: 181mg | Sodium: 607mg | Potassium: 1094mg | Fiber: 3g | Sugar: 4g | Vitamin A: 83.9% | Vitamin C: 8.8% | Calcium: 10% | Iron: 37.1%

Ever ventured into French cooking? If not, ready to try?


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Post-vaccine surge? Michigan’s spring coronavirus case spike close to previous year’s autumn high




(Natural News) The spike in new Wuhan coronavirus infections recorded in Michigan over the spring is similar to a spike seen during the 2020 fall season. According to a Wall Street Journal analysis, the state’s daily coronavirus case count averaged more than 7,000 for almost two weeks – before taking a slight dip to 6,891 on April 20. This echoed similar figures back in November and December 2020, which saw sharp rises in infections for those two months before plunging.

Back in autumn of last year, Michigan averaged more than 7,000 cases per day for a span of 10 days. New infections dropped slightly, then briefly spiked as the December holidays approached. It then fell to the low 1,000s for the succeeding two months – until ascending again in March.

According to University of Michigan internal medicine professor Dr. Vikas Parekh, the sudden increase in new infections could be attributed to several factors. Among the factors he cited was re-openings, which increased people’s interactions and mobility. Parekh said the loosened restrictions contributed to the spread of the highly contagious U.K. B117 variant.

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Parekh also expressed optimism over the lower daily caseloads the Great Lakes State reported. He said he believes both cases and hospitalizations have plateaued and will likely decline soon. The professor commented: “[COVID-19] positivity has been declining now for one week, which is usually a leading indicator of case decline.”

Meanwhile, the state cited younger populations and youth sports, such as basketball, wrestling and hockey, to increase new COVID-19 infections. Because of this, Gov. Gretchen Whitmer called to suspend youth sports and indoor dining in the state. She also exhorted high schools to conduct remote class sessions for two weeks to curb the spread of the pathogen.

Michigan still experienced the spike in cases despite having one of the highest vaccination rates in the country

During the opening stages of the U.S.’s immunization drive against COVID-19, Michigan boasted of having one of the highest vaccination rates nationwide. A report by Bridge Michigan even noted the initial “frenzy for vaccines” that “far exceeded the state’s limited supply.” But things have appeared to turn around for Michigan, as it now struggles to reach the 70 percent vaccination rate needed for herd immunity.

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Scottish mom’s legs turn into a pair of “giant blisters” after first dose of AstraZeneca’s coronavirus vaccine




(Natural News) Sarah Beuckmann of Glasgow, Scotland, felt a tingling sensation in her legs and noticed a rash flaring up around her ankles a week after getting her first dose of AstraZeneca’s coronavirus (COVID-19) vaccine on March 18.

She also had flu-like symptoms right after the vaccination.

Beuckmann called her doctor to arrange an appointment the morning she noticed the rash, but by the afternoon her skin was already breaking out into blood-filled blisters. Blisters also appeared on her legs, hands, face, arms and bottom.

“I ended up asking my husband to take me to A&E,” said Beuckmann, referring to “accident and emergency,” the equivalent of an emergency room (ER). “When I got there, my heart rate was sitting at 160bpm, which they were very concerned about. I got put on an ECG machine.”

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Medics carried out tests for HIV, herpes and other skin conditions to work out what triggered the rash, but all results came back negative. Doctors finally determined that the vaccine caused her rare reaction after carrying out two biopsies.

“Once they found that it was a reaction to the vaccine, they put me on steroids and that really seems to be helping my progress,” said Beuckmann. She had been advised by her doctor not to get the second dose of AstraZeneca’s COVID-19 vaccine because of her reaction.

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“They are starting to heal and they’re looking a lot better than they were but as the blisters started to get worse, they all sort of merged together,” she said. “I didn’t know what was going on.”

With the blisters merging, her legs have looked like a pair of “giant blisters.” Beuckmann admitted that at one point she feared her legs might have to be amputated.

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Dr. Emma Wedgeworth, a consultant dermatologist and spokeswoman at the British Skin Foundation, agreed that Beuckmann had likely suffered a reaction to the vaccine.

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At least 20 million Briton have had AstraZeneca’s COVID-19 vaccine, which drug regulators say causes a rash in one percent of cases. They say rashes caused by the jab tend to go away within a week.

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Trojan labs? Chinese biotech company offers to build COVID testing labs in six states




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According to a 2019 report from the U.S.–China Economic and Security Review Commission (USCC), BGI “has formed numerous partnerships with U.S. healthcare providers and research organizations to provide large-scale genetic sequencing to support medical research efforts,”

There are three main reasons why many people in the biotech community and government have expressed concerns about China’s access to American DNA data.

In the “60 Minutes” interview, Evanina discussed the very likely scenario in which Chinese companies would be able to micro-target American individuals and offer customized preventative solutions based on their DNA.

Evanina asked: “Do we want to have another nation systematically eliminate our healthcare services? Are we okay with that as a nation?”

The second concern is that China may use DNA to track and attack American individuals. As the USCC report states: “China could target vulnerabilities in specific individuals brought to light by genomic data or health records. Individuals targeted in such attacks would likely be strategically identified persons, such as diplomats, politicians, high-ranking federal officials or military leadership.”

The third concern is that China may devise bioweapons to target non-Asians. Steven Mosher, president of the Population Research Institute, discussed it in his article “What Will China Do With Your DNA?” published by The Epoch Times in March 2019.

He wrote: “We know that the Asian genome is genetically distinct from the Caucasian and African in many ways. … Would it be possible to bioengineer a very virulent version of, say, smallpox, that was easily transmitted, fatal to other races, but to which the Chinese enjoyed a natural immunity? … Given our present ability to manipulate genomes, if such a bio-weapon can be imagined, it can probably – given enough time and resources – be realized.”

An article from Technocracy said: “China’s aggressive collection of American DNA should be doubly alarming because it can only spell one ultimate outcome: biowarfare. That is, genetically engineering viruses or other diseases that will be selectively harmful to U.S. populations.”

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