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Slow cooker beef bourguignon in a large bowl with a spoon.

Slow Cooker Beef Bourguignon

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This slow cooker beef bourguignon is a French classic made simple. It's made without white flour and is paleo-friendly.
Servings 6 servings
Calories 341
Author Michelle

Ingredients

  • 4 pieces bacon chopped
  • 2 lbs beef stew meat
  • Salt & pepper
  • 1 ½ cup red wine (see notes for AIP)
  • 1 cup white sweet potato chopped
  • 1 cup carrots chopped
  • 1 cup mushrooms sliced
  • ½ cup pearl onions
  • 2 cloves garlic minced
  • 4 cups beef broth divided
  • 2 tbsp arrowroot starch
  • 2 tbsp tomato paste sub nightshade free for AIP
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 1 tbsp fresh parsley chopped

Instructions

Slow Cooker Method

  • Using a large, deep skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and place in the bottom of the slow cooker. Reserve the fat in the pan.
  • Toss the stew meat with salt & pepper and add it to the pan. Lightly brown on each side. Remove from the pan and add to the slow cooker. 
  • Pour the wine into the skillet and scrape any browned bits off the pan, stirring it into the wine. Allow the wine to simmer for 2-3 minutes. 
  • Add the wine to the slow cooker along with the sweet potato, carrots, mushrooms, garlic and pearl onions. Pour 3 & 3/4 cups of beef broth, tomato paste, and salt and pepper, fresh thyme, and bay leaves into the slow cooker and stir well to combine. 
  • Place the lid on the slow cooker the slow cooker to low and allow to cook for 7 1/2 hours.
  • To thicken the broth, use a small bowl to whisk together 1/4 cup of beef broth and 2 tbsp of arrowroot starch. Pour the mixture into the slow cooker and cook on low for another half an hour. Remove the lid and discard the bay leaf.
  • Spoon the beef bourguignon into serving bowls with a side of mashed white sweet potato. Top with chopped parsley to serve. 

Oven Method

  • Preheat the oven to 300 F.
  • Place a large dutch oven over the stove top over medium heat. Add the bacon and cook until crispy. Set aside, reserving the fat in the pot.
  • Toss the stew meat with salt and pepper and add it to the dutch oven, lightly browning on each side. Set aside.
  • Add the carrots and sweet potato to the pot and saute for 3-4 minutes. Add the tomato paste and stir well for 2 more minutes.
  • Pour in the wine while scraping the bottom of the pan. Allow the wine to simmer for 2-3 minutes.
  • Add the beef, bacon, 3 & 3/4 cup beef broth, salt and pepper, thyme, and bay leaves to the pot and stir well.
  • Cover the pot and trasnfer to the oven for 2 1/2- 3 hours, or until the beef is tender.
  • Set a pan on the stove over medium-low heat. Add about 1 tbsp of avocado oil. Add the mushrooms, garlic and pear onions, and cook for 5-6 minutes or until the mushrooms are tender and the onions are lightly crisp. Lightly salt and set aside.
  • Remove the pot from the oven and discard the bay leaves. Add the mushroom and onion to the pot and stir well. Whisk the arrowroot starch with 1/4 cup of beef broth and pour into the pot, stirring well to thicken the broth.
  • Spoon the beef bourguignon into serving bowls with a side of mashed white sweet potato. Top with chopped parsley to serve. 

Notes

For AIP : Omit the black pepper. Though alcohol is not AIP compliant, cooking wine allows the alcohol to cook off. If you still choose to forgo the wine, just substitute for broth. 
To serve: I recommend serving this recipe with my Instant Pot mashed white sweet potatoes! 

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 12.9g | Protein: 35.2g | Fat: 15.3g | Fiber: 2.3g