Low FODMAP Slow Cooker Beef Bourguignon

Let's Cook

Ingredients

6 servings
  • 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
  • ½ cups slice Green Onion, Green Parts Only
  • 1 ⅔ cups slice Mushrooms, Crimini
  • ½ cups chop Parsley, Fresh
  • ½ cups Beef Broth/Stock, Gluten Free
  • 2 whole Bay Leaf
  • ½ teaspoons Thyme, Dried
  • 2 tablespoons Tomato Paste

Freezer Containers

  • 2 Gallon Freezer Bags
  • 2 Quart Freezer Bags

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.

Serving Day Directions

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.

Nutritional Information

1 serving = 1 Cup
  • 388 Calories
  • 15g Fat
  • 107mg Cholesterol
  • 594mg Sodium
  • 874mg Potassium
  • 14g Carbs
  • 2g Fiber
  • 2g Sugar
  • 41g Protein
  • 9 WW+ Points
  • Zone Blocks: 6 Protein 5 Fat 1 Carbs

About This Recipe

This traditional Beef Bourguignon is made with real food and is FODMAP friendly, but it is also easy to prepare in the slow cooker.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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