By Kaitlin 1 Comment
I have somehow never even attempted Julia Child’s Boeuf Bourguignon. I must have skipped over that week during JC100. This dish is easily adapted for a slow cooker because it is a stew recipe that takes quite a long time to cook. This Slow Cooker Boeuf Bourguignon is a classic French comfort food, which cooks chunks of beef in a red wine-beef broth with garlic, onions, and carrots. The recipe I used is adapted from a new cookbook called The 163 Best Paleo Slow Cooker Recipes (100% Gluten-Free) by Judith Finlayson. I personally do not follow a Gluten-Free or Paleo diet (something that is probably glaringly apparent with my dairy and gluten filled posts) but have friends that do for various reasons. I wanted to learn more about Paleo and what exactly it entails so that I can hopefully post some Paleo friendly and Gluten-free recipes in the future. So what is Paleo? The general idea behind it is to eat like hunter-gatherers from the Paleolithic Age,or basically eat things in their natural state. So it is a protein-rich diet that limits carbs that are low in starch (fruits, veggies). Grains, legumes, refined sugars, and other processed foods are all not consumed on the Paelo diet. The diet also favors organic foods and meats that have been grass fed. Boeuf Bourguignon is honestly mostly Paelo to begin with. Only a few minimal changes have to be made (no traditional butter, sorry Julia). And instead of serving the stew with pasta, potatoes, or rice, the dish is just enjoyed as is. I kept to the recipe in the cookbook for the most part but did edit it ever so slightly to include the lovely mushrooms I picked up at the Kennett Square Mushroom Festival this weekend. I also substituted in Herbes de Provence because I couldn’t find my thyme anywhere. Ingredients (Serves 4):
- 1 tbsp clarified butter (Ghee) – make sure its organic and comes from grass fed cows (or olive oil to make dairy free)
- 4 slices uncured bacon, cut into 1/2 inch pieces
- 2 lbs grass fed beef, cubed
- 1 lb assorted mushrooms (I used beech, oyster, and trumpet)
- 2 white onions, thinly sliced
- 3 carrots, peeled and thinly sliced
- 2 cloves garlic, minced
- 1 tsp Herbes de Provence
- 1 bay leaf
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black peppercorns
- 2 cups organic dry red wine
- 1/2 cup beef stock (make sure there is no sugar added)
- parsley, chopped, for garnish
I have a Ninja Cooking System that allows me to brown meat, bring liquid to a boil, etc. within my slow cooker. Because of that, this recipe is actually a one pot meal for me. I will include directions on how to make without a Ninja Cooking System in parentheses as well. Turn your Ninja Cooking System to Stove top HIGH. (If using a traditional slow cooker, use a large skillet on your stove top over medium-high heat.) Add the clarified butter and the bacon and cook, stirring, until the bacon is crispy, about 5 minutes. Using a slotted spoon, transfer to a plate with a paper towel to drain. Add the beef cubes to the bacon drippings in batches and brown, about 4 minutes per batch. Transfer to a large bowl. (If using a traditional slow cooker, you can add the beef to the slow cooker. Do not turn on the slow cooker just yet.) Add the mushrooms to the Ninja Cooking System (or your skillet) and cook until lightly browned, about 4 minutes. Transfer to the large bowl using a slotted spoon. (If using a traditional slow cooker, add to the slow cooker.) Reduce the Ninja Cooking System to MEDIUM (or your stove to medium) and add the onions and carrots. Stir until softened, about 7 minutes. Add the garlic, Herbes de Provence, bay leaf, sea salt, and peppercorns and cook, stirring for 1 minute. Add the wine and beef stock and bring to a boil. Cook, stirring and scraping up brown bits, until slightly reduced, about 5 minutes. Add back in the beef and mushrooms and stir to combine. (If using a traditional slow cooker, add the contents of the skillet to the slow cooker.) Stir in the bacon. Turn the dial to Slow Cooker LOW, cover, and cook for 7 hours. Discard bay leaf, transfer to a large serving bowl, and garnish liberally with parsley. I just love how my house smells when I come home to a slow cooker meal. The taste of the meal always lives up to the delicious smell! The stew was really hearty and filling, but I definitely missed some kind of starch to soak up all of that amazing broth. (Mashed potatoes with this would be FANTASTIC. Sorry Paleo people.) The beef broke apart without the need of a knife and that carrots and onions just melted in my mouth. Slow cooker recipes are great to make ahead of time, they always taste better when reheated. Store this in an airtight container for up to a few days. I can see why this is a comfort food staple!
Prep Time: 10 minutes
Cook Time: 7 hours, 30 minutes
Total Time: 7 hours, 40 minutes
Yield: 4 servings
Ingredients
- 1 tbsp clarified butter (Ghee) – make sure its organic and comes from grass fed cows (or olive oil to make dairy free)
- 4 slices uncured bacon, cut into 1/2 inch pieces
- 2 lbs grass fed beef, cubed
- 1 lb assorted mushrooms (I used beech, oyster, and trumpet)
- 2 white onions, thinly sliced
- 3 carrots, peeled and thinly sliced
- 2 cloves garlic, minced
- 1 tsp Herbes de Provence
- 1 bay leaf
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black peppercorns
- 2 cups organic dry red wine
- 1/2 cup beef stock (make sure there is no sugar added)
- parsley, chopped, for garnish
Instructions
- Turn your Ninja Cooking System to Stove top HIGH. (If using a traditional slow cooker, use a large skillet on your stove top over medium-high heat.) Add the clarified butter and the bacon and cook, stirring, until the bacon is crispy, about 5 minutes.
- Using a slotted spoon, transfer to a plate with a paper towel to drain.
- Add the beef cubes to the bacon drippings in batches and brown, about 4 minutes per batch. Transfer to a large bowl. (If using a traditional slow cooker, you can add the beef to the slow cooker. Do not turn on the slow cooker just yet.)
- Add the mushrooms to the Ninja Cooking System (or your skillet) and cook until lightly browned, about 4 minutes.
- Transfer to the large bowl using a slotted spoon. (If using a traditional slow cooker, add to the slow cooker.) Reduce the Ninja Cooking System to MEDIUM (or your stove to medium) and add the onions and carrots. Stir until softened, about 7 minutes.
- Add the garlic, Herbes de Provence, bay leaf, sea salt, and peppercorns and cook, stirring for 1 minute.
- Add the wine and beef stock and bring to a boil. Cook, stirring and scraping up brown bits, until slightly reduced, about 5 minutes.
- Add back in the beef and mushrooms and stir to combine. (If using a traditional slow cooker, add the contents of the skillet to the slow cooker.) Stir in the bacon.
- Turn the dial to Slow Cooker LOW, cover, and cook for 7 hours.
- Discard bay leaf, transfer to a large serving bowl, and garnish liberally with parsley.
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