Slow Cooker Boeuf Bourgignon
Slow Cooker Boeuf Bourgignon requires about 45 minutes from start to finish. One serving contains 430 calories, 56g of protein, and 12g of fat. This recipe serves 6. For $3.78 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 601 person found this recipe to be flavorful and satisfying. It is brought to you by The Healthy Foodie. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up carrots, mushrooms, tapioca starch, and a few other things to make it today. Plenty of people really liked this main course. With a spoonacular score of 99%, this dish is super. Users who liked this recipe also liked Boeuf Bourgignon, Slow Cooker Squeaky Clean Beef Bourgignon, and Tempeh Bourgignon.
Servings: 6
Ingredients:
2 bay leaves
1.75kg (3lbs) grass-fed beef stew meat
1-1/2 cups bone broth
3 large carrots, peeled and sliced
2 tbsp Dijon mustard
2 cloves garlic, chopped
450g (1lb) mushrooms, sliced
1 large onion, chopped
225g (1/2lb) frozen pearl onions
1 tsp freshly cracked black pepper
1 tsp Himalayan salt
1 cup red wine
1/4 cup red wine vinegar
3-4 sprigs fresh rosemary, whole
2 tbsp tapioca starch
2 tbsp water
Equipment:
measuring cup
slow cooker
bowl
sauce pan
ladle
whisk
Cooking instruction summary:
Add meat, onion, garlic, carrot, rosemary and bay leaves to the bowl of your slow cooker In large measuring cup, mix broth, salt, pepper, and Dijon mustard; pour over meat and veggies, then pour in red wine and red wine vinegarCover and place the bowl in the refrigerator overnight.The next morning, set your stew to cook on low for 8 hours or on high for 6 hours. 1 to 2 hours before your stew is finished cooking, add the sliced mushrooms and pearl onions. When your stew is done cooking, ladle some of the cooking liquid into small saucepan and bring to the boil. Meanwhile, in a small container, mix tapioca starch and water together. Pour that into the boiling liquid and cook for a minute, whisking constantly, until thickened. Transfer this thickened liquid back to the slow cooker and stir until well incorporated. Serve immediately. (don't forget to fish out rosemary sprigs and bay leaves)
Step by step:
1. Add meat, onion, garlic, carrot, rosemary and bay leaves to the bowl of your slow cooker In large measuring cup, mix broth, salt, pepper, and Dijon mustard; pour over meat and veggies, then pour in red wine and red wine vinegar
2. Cover and place the bowl in the refrigerator overnight.The next morning, set your stew to cook on low for 8 hours or on high for 6 hours. 1 to 2 hours before your stew is finished cooking, add the sliced mushrooms and pearl onions. When your stew is done cooking, ladle some of the cooking liquid into small saucepan and bring to the boil. Meanwhile, in a small container, mix tapioca starch and water together.
3. Pour that into the boiling liquid and cook for a minute, whisking constantly, until thickened.
4. Transfer this thickened liquid back to the slow cooker and stir until well incorporated.
5. Serve immediately. (don't forget to fish out rosemary sprigs and bay leaves)
Nutrition Information:
covered percent of daily need
