Healthy Boeuf A La Bourguignon
This beef stew differs from the traditional one in that it's much lower in calories and hypoallergenic. I replaced the bacon with grapeseed oil, and flour and butter are omitted. I used less meat (very lean stewing meat), more vegetables. The prep and cooking time took 4 hours. In the end, having an egg free, dairy free, gluten free, and low calories yet delicious comfort food was all worth it.
Taking away the traditional ingredients can make the the stew feel a little "thin" and lose that nice bacon aroma. I uses tomato paste as a thickening agent and added small cubs of potato to replace flour. For flavor, I added extra fresh herbs and use a Chilean Syrah or Spanish Grenacha (both of pretty cheap), instead of the traditional French Grenache. This is perfect stew to serve over pasta. I added mushroom sautéed in grapeseed oil which helped thicken the stew and added delightful surprises for the taste buds.
You can serve this dish with boiled potatoes, rice, or buttered noodles. I use corn pasta or brown rice to cut calories. I also like to make a huge pot of this stew and enjoy it over the next two days. The stew is perfect with a bottle of Burgundy or Pinot Noir.