Slow Cooker Beef Bourguignon {new} Happiness on A lazy Sunday in December makes…
Slow Cooker Beef Bourguignon {new}
Happiness on A lazy Sunday in December ❄⛄ makes 6 servings
Ingredients:
3 lbs. boneless beef chuck, cut to 1 inch cubes (grass fed, if possible)
2 Tbsps olive oil, or avocado oil
1 cup organic red wine (optional)
2 cups beef, vegetable or chicken broth + 1 more cup if not using wine
1 cup organic tomato sauce
1/4 cup coconut aminos, or Bragg’s liquid aminos
2 Tbsps gluten free flour, or potato flour
3-4 fresh garlic cloves, pressed
2 Tbsps fresh thyme, finely chopped
12 oz organic carrots, chopped
1 pound small, new baby potatoes, cut in half
12 ounces fresh baby mushrooms, sliced
fresh chopped parsley for garnish
Instructions:
Heat oil in a large skillet over medium high heat.
Sea salt and pepper the beef and sear on each side for 2-3 minutes in your hot oil.
Transfer beef to the slow cooker.
Add the red wine to the same medium high skillet used for the beef, and allow it to simmer and reduce.
Whisk the flour seperately first into the broth, then add that mixture into the skillet with the wine. Remove from heat, then whisk in the aminos, and tomato sauce.
Add the garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker.
Gently pour your red wine sauce from the skillet, over the top of the veggies into the slow cooker.
Give it a stir, then cook on LOW for 8-10 hours or HIGH for 6-8.
Garnish with fresh parley and ENJOY!
❤Rachel
