recipes / Dinner / Low FODMAP Slow Cooker Beef Bourguignon

Low FODMAP Slow Cooker Beef Bourguignon

This traditional Beef Bourguignon is made with real food and is FODMAP friendly, but it is also easy to prepare in the slow cooker.
6 Servings Meet The Cook LisaProfile Lisa Print
Low FODMAP Slow Cooker Beef Bourguignon

Ingredients

Freezer Containers

Supplies

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

Directions

  1. In a large bowl, combine arrowroot flour, salt and pepper. Add beef and stir until all meat is evenly coated with the flour mixture.
  2. In a large skillet over medium heat, heat olive oil.
  3. Add beef to skillet and brown, turning to ensure all sides are browned evenly.
  4. Remove beef from skillet and place in the bottom of a slow cooker.
  5. Using 1/2 of the red wine, deglaze the skillet, scraping up the bits from the bottom of pan.
  6. 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.
  7. Cover and cook on low 4-6 hours until meat and vegetables are tender.
  8. Remove bay leaf before serving.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

  1. In a large bowl, combine arrowroot flour, salt and pepper. Add beef and stir until all meat is evenly coated with the flour mixture.
  2. In a large skillet over medium heat, heat olive oil.
  3. Add beef to skillet and brown, turning to ensure all sides are browned evenly.
  4. Remove beef from skillet and divide between indicated number of quart freezer bags.
  5. Using 1/2 of the red wine, deglaze the skillet, scraping up the bits from the bottom of pan.
  6. 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

These directions help you cook or reheat this meal after it’s been frozen.

  1. Place beef in the bottom of slow cooker. Top with vegetables, stirring to distribute ingredients evenly.
  2. Cover and cook on low 4-6 hours until meat and vegetables are tender.
  3. Remove bay leaf before serving.

Get A Free Mini Menu

Take Once A Month Meals for a test run! Sign up to receive a FREE mini menu. You’ll receive a freezer cooking menu with 5 recipes, plus a grocery shopping list, prep instructions, recipe cards, labels and more.

Try it for FREE today!

Share
Tweet
Pin
+1
Share