It's starting to get cold out - stormy and chilly all afternoon - and the aspens are turning gold again. \u00a0 When summer turns to autumn, my thoughts turn to comfort food: meatloaf, pot roasts, roast chicken and, of course, beef burgundy. \u00a0 It's wonderful with the deep flavor of mushrooms combined with robust red wine and grass-fed beef. \u00a0 A nice, slow stewing keeps the grass-fed beef (which some consider to be tough) tender.<\/p>\n
Beef burgundy is an excellent way to use up homemade beef stock with all its micronutrients like calcium, zinc, glucosamine and naturally occuring gelatin while pairing it with other nutrient-dense additions like ghee which is rich in CLA (read more about CLA, disease and diet<\/a>) and mushrooms which contribute a fair amount of selenium to the dish.<\/p>\n