« Sausage and White Bean Soup | Main | Coconut Custard »

Beef Bourguignon*

Estimated Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 6

8 pieces cooked bacon, chopped
1 1/2 cups red wine
1 1/2 cups beef broth
1 bay leaf
1 1/2 tsp thyme
1/4 cup tomato paste
1 tsp Dijon mustard
2 Tbsp minced garlic
1 tsp black pepper
1 Tbsp quick-cooking tapioca
2 Tbsp olive oil, divided
2 10-oz packages mushrooms, quartered
1 1/2 tsp celery salt
2 lbs beef stew meat, fat trimmed
1 1-lb bag frozen pearl onions, thawed

Add first 10 ingredients (bacon through tapioca) to the slow cooker crock; stir well to combine.

In a medium skillet, over medium heat, warm 1 tablespoon of the oil; add mushrooms and celery salt to the pan. Increase heat to medium-high and cook mushrooms until they are browned and have given off their liquid (about 5 minutes). Drain mushrooms and add them to the slow cooker crock.

Return skillet to the heat, add remaining olive oil and brown the beef in the oil. Add the beef and the onions to the slow cooker crock, then stir all ingredients together well.

Cover and cook on LOW for 7 hours. Stir stew well and cook 1 hour more. Remove bay leaf before serving.

Approximate nutritional content: Calories: 585, Protein: 43g, Net Carbs: 9g, Fat: 37g, Cholesterol: 140mg, Sodium: l,431mg

Everyday Low-Carb Slow Cooker Cookbook