This Beef Bourguignon is proof that you can enjoy all the deep, slow-cooked flavour of the classic dish—no alcohol required. Tender melt-in-your-mouth beef, caramelised onions, earthy mushrooms, and fragrant herbs simmer together into the most luxurious gravy, all without a drop of red wine.

To make it even more nourishing, we have added  our beef organ powder which is also rich in collagen, and colostrum, giving this cosy winter stew an extra boost of protein, nutrients, and richness. The result? A hearty, velvety, nutrient-dense bowl of comfort that tastes exactly like the French classic.

It’s the ultimate cold-weather meal—wholesome, warming, and packed with depth and character, even in its alcohol-free version.

Serves 4

Ingredients: 

• 1 kg grass fed and organic braising beef or beef chins - cut into large chunks 
• 1 litre of homemade beef stock or broth 
• 2 white onions - finely chopped 
• 2 medium size carrots - cut into thick slices 
• A few sprigs of thyme
• 1 tbsp tomato puree 
• 2 tbsp Organised
• 200g small shallots - peeled 
• 200g chestnut mushrooms - cut in half 
• 100g lardons 
• A knob of butter for frying 
• Salt and pepper to taste 

Serve with: 

Chopped parsley

1.  Add the chopped beef to a large bowl and pour over the stock until is fully submerged. 
2. Cover and leave in the fridge overnight.
3. Heat the oven to 140 degrees Celsius.
4.  Place a colander over another large bowl and strain the marinated meat, keeping the stock. 
5.  Add a knob of butter to a large pot on a medium heat. Once hot add in the meat and brown it in batches, transferring to a plate once browned. Add in the chopped onion and carrots and cook for 8-10 minutes until the onions starts to caramelise. Add in the thyme, tomato puree and stir to combine. 
6. Add back in the meat together with the stock and mix everything together. Cover with a lid and transfer to the oven and bake for 3 hrs until the meat is really tender.
   In the meantime, heat a small knob of butter in a frying pan and add in the bacon lardons and shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
7. Add in the mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more.
8. Serve with a generous sprinkle of chopped parsley.