Make Ahead

Boston Baked Beef

July 18, 2018
Photo by Camilla Maybee
Author Notes

Created as a tongue-in-cheek Paleo alternative to a similarly named bean dish, this has morphed into something that has remained a beloved dish in our home long after we gave up on our full-time Paleo diet. It works as a hearty main or a unique side dish, either on its own like a chili or over rice or toast, or even on a crusty roll for a fun twist on a sloppy joe. I've even tossed a runny egg over a pile of this stuff--trust me, it was marvelous. —Camilla Maybee

  • Prep time 15 minutes
  • Cook time 1 hour
  • Serves 4-6
Ingredients
  • 12 slices bacon, cut into bits
  • 1 large sweet onion
  • 1 pound 80/20 ground beef
  • 1 teaspoon black pepper
  • 6 ounces tomato paste
  • 1/3 cup grainy mustard
  • 2 tablespoons honey
  • 1/3 cup molasses
  • 1/3 cup apple cider vinegar
  • 1 teaspoon salt
In This Recipe
Directions
  1. In a heavy-bottomed pot over medium high, brown the bacon. Set aside, leaving all drippings in the pan.
  2. Add the onions and sautee until translucent.
  3. Add the ground beef and brown.
  4. Reduce heat to medium-low, then add the molasses, tomato paste, mustard, honey, salt, and pepper. Reduce heat to medium. Stir vigorously to break up chunks and prevent sticking, using a whisk if you need to. Add the bacon.
  5. Allow mixture to come to a boil, then reduce heat to low. Cover and simmer for 1 hour or more (the longer, the better!).

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