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Low FODMAP Slow Cooker Beef Bourguignon

Eating  a low FODMAP diet doesn’t have to mean slaving in the kitchen all day.  This slow cooker recipe gets you out of the kitchen and back to holiday fun in no time!

Low FODMAP Slow Cooker Beef Bourguignon

Author/Source:  

Lisa @ onceamonthmeals.com

Ingredients:

  • 0.5 cup arrowroot powder
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 2 pounds beef roast, cut into chunks
  • 2 Tablespoons olive oil
  • 1 cup dry red wine
  • 1 cup carrot, chunks
  • 0.5 cup green onions, sliced
  • 6 ounces crimini mushrooms, sliced
  • 0.5 cup fresh parsley, minced
  • 0.5 cup beef broth
  • 2 whole bay leaves
  • 0.5 teaspoon thyme
  • 2 Tablespoons tomato paste

Directions:

In a large bowl, combine arrowroot flour, salt and pepper. Add beef and stir until all meat is evenly coated with the flour mixture. In a large skillet over medium heat, heat olive oil.  Add beef to skillet and brown, turning to ensure all sides are browned evenly. Remove beef from skillet and place in the bottom of a slow cooker. Using 1/2 of the red wine, deglaze the skillet, scraping up the bits from the bottom of pan. Pour wine mixture into slow cooker. Add remaining wine, carrots, green onions, mushrooms, parsley, beef broth, bay leaves, thyme and tomato paste. Stir to evenly distribute ingredients throughout the slow cooker. Cover and cook on low 4-6 hours until meat and vegetables are tender. Remove bay leaf before serving.

Freezing Directions:

In a large bowl, combine arrowroot flour, salt and pepper. Add beef and stir until all meat is evenly coated with the flour mixture. In a large skillet over medium heat, heat olive oil. Add beef to skillet and brown, turning to ensure all sides are browned evenly. Remove beef from skillet and divide between indicated number of quart freezer bags. Using 1/2 of the red wine, deglaze the skillet, scraping up the bits from the bottom of pan. Divide wine mixture, remaining wine, carrots, green onions, mushrooms, parsley, beef broth, bay leaves, thyme and tomato paste evenly into indicated number of gallon freezer bags. Label and freeze. TO SERVE: Thaw, removing smaller bag of beef from larger bag of vegetables. Place beef in the bottom of slow cooker. Top with vegetables, stirring to distribute ingredients evenly. Cover and cook on low 4-6 hours until meat and vegetables are tender. Remove bay leaf before serving.

Servings: 6


**conversion chart image provided by Erik Spiekermann

12 Responses to “Low FODMAP Slow Cooker Beef Bourguignon”

  1. Lynn Grate says:

    I had no idea there had been a diet developed for IBS. I was diagnosed back in the late ’90s and have controlled mine with diet but this is AMAZING! Thanks for this recipe. I have research to do. :)

  2. StephanieA says:

    my daughter has been on the low FODMAP diet due to IBS for six months and I’m just looking for recipes to stock the freezer as we are expecting a little one in six weeks. So perfect timimg with this recipe, thanks!

  3. Bree says:

    Made this tasted good except our red wine was not the best choice truly do a dry red wine and not something cheap lesson learned

    • Katie says:

      Yes Bree, even though the temptation is to use any wine for cooking, the rule of thumb is to use a wine you would normally drink. Glad it still turned out ok!

  4. Kate says:

    Do you have any suggestions for an alternative to the red wine? Due to intolerance I avoid alcohol even in cooking.

  5. Ashley says:

    YOU HAVE A LOW FODMAP MEAL!

  6. Ashley says:

    YOU HAVE A LOW FODMAP RECIPE! This is a miracle. Please bring us more! Although …I’m not sure mushrooms of any kind are ok on Low Fodmap. Beef broth is also risky because I have yet to find a commercial version that doesn’t contain onion & garlic. I only use broth if I can make my own. Also, you should be sure to mention that Low Fodmap followers should only use the green portion of the green onions.

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