Low FODMAP Slow Cooker Beef Bourguignon - Ready to Eat Dinner
This low FODMAP adaptation of the traditional French Beef Bourguignon is made with simple, hearty, real food ingredients. Cubes of beef are seared to a rich caramel brown then slow cooked in a red wine fortified bone broth and accompanied by fresh carrots, parsley and green onion for a comforting home cooked meal.
Ingredients
- ½ cups Arrowroot
- 1 teaspoon Sea Salt
- ½ teaspoons Black Pepper
- 2 pounds Stew Beef
- 2 tablespoons Olive Oil
- 1 cup Red Wine
- 1 cup dice Carrot
- 4 medium Sliced Green Onion, Green Parts Only
- ½ cups chop Parsley, Fresh
- ½ cups Beef Bone Broth/Stock
- 2 whole Bay Leaf
- ½ teaspoons Thyme, Dried
- 2 tablespoons Tomato Paste
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine arrowroot flour, salt and pepper. Add beef and stir until all meat is evenly coated with the flour mixture.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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, 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.