Beef Bourguignon is a classic french stew combining red wine and beef. This is one of my absolute favorite comfort foods in the winter when I’m feeling a cozy night in. The beef can be swapped out with tempeh or seitan to make it vegan and/or served with mashed potatoes on the side. The process can all be done in one pot and is very similar to a pot roast, just with its own components and more stock. Speaking of stock, the recipe calls for 2 cups of veg stock, but i personally like to mix beef and veg stock together for a different kind of flavor.
The richness of this savory/indulgent combination pairs perfectly with many types of infusions. If youre looking for the most accurate dose, I suggest adding your infusion into each bowl rather than the full pot. You’d have to eat a couple batches of this to really feel the effects of the alcohol but the full bodied & deep flavor it gives paired with the beef make this stew great for your favorite alcohol based RSO or tincture. All the bold flavors in this stew work together to mask any sharpness the highly potent concentrate has
What is RSO?
RSO or Rick Simpson Oil is a highly concentrated oil that can be used orally or topically. Although I suggest leaving making concentrates to the professionals, there are a few ways your own RSO at home. It’s typically made with decarbed cannabis and a high-proof alcohol, such as Everclear. This is a similar process to tinctures, however this method also utilizes heat. It typically comes in a syringe around 600mg total and made with indica strains, however you can find all sorts of strains on the market these days, from sativa/hybrid strains to CBN, CBG, and CBD.
Strain Pairing: Since we’re using RSO, whatever strain you use will most likely have stronger effects than your typical cannabis infusion. For this recipe I used Panama Spice by Riptide (Oregon). Although its a Sativa, this strain is high in Terpinolene, which has hints of pine and citrus with a more relaxing and sedative effect. Not too sleepy but enough where you can really relax and get cozy while still feeling creative. This terpene is also found in other comforting herbs like sage, nutmeg, and cardamon.
Cannabis Ingredients:
- 1-2 tbsp RSO oil
I prefer to add it to each bowl rather than the whole pot for a more accurate dosage.
Ingredients:
- chuck roast or stewing beef, 2″ cubes.*Could use tempeh or Seitan for a veggie/vegan option
- 6 carrots, oblique cut
- 1/2 lb mushrooms
- 3 garlic cloves, minced
- Splash of sherry, balsamic, or apple cider vinegar (wine works too)
- Splash of Worcestershire sauce (optional)
- 2 tsp tomato paste
- 1 bottle dry red wine (wont use the whole thing)
- 1 sprig thyme, sage, or rosemary
- 5 cups vegetable stock (water or beef stock work too)
- pearl onions, frozen or in brine, to preference
- salt
- pepper &/or white pepper
Recipe:
- Preheat the oven to 250-275 degrees
- Chop the meat into equal sized chunks. Season with salt and pepper.
- In a large pot w/ air tight lid, start warming up some oil. Sear the meat in batches on all sides and set aside.
- In the same pot, add the carrots and cook down for a couple minutes. Add a bit of vinegar to deglaze the pan and cook down for a couple more minutes. Add in the mushrooms.
- Cook down the mushrooms and carrots for 4-6 minutes, stirring occasionally. Add in the garlic and cook until aromatic (1-2 minutes). Add in a little more vinegar to deglaze the pan
- Make a small well, and add the tomato paste. Cook until it turns brighter in color then mix into veggies.
- Add the beef and pearled onions to the pot along with enough wine to cover the ingredients 1/4-1/2 way up. Add in about 1 cup of the veg stock/water to just cover the rest of the ingredients. Add thyme and sage and bring the pot to a light simmer.
- Cover the pot with it’s lid and place the whole thing in the oven. Cook for around 1-2 hours until the vegetables are tender and you can easily pull the meat apart
- Once the veg and meat are tender, remove the pot from the oven put it back on the stove and pull apart all of the meat. Add in the rest of the veg stock/water.
- Bring to a boil then immediately reduce to a simmer and cook for another 10-15 minutes before serving
- Taste and garnish to preference