Post by barb43 on Oct 3, 2019 0:28:44 GMT
Beef Bourguignon Stew
Along the lines of a French Beef Bourguignon, and melts in your mouth!
Note: This stew can be a part of a low-carb, gluten-free, keto, Atkins, diabetic, Paleo, or Banting Diet.
6 Servings
Ingredients:
4 slices of bacon
1 1/2 pound stew meat cut into 1 1/2 - 2 inch cubes and dried with a paper towel
4 ounces white onion (about 1 small)
2 stalks celery sliced
8 ounces mushrooms thickly sliced
1 clove garlic crushed
1 cup dry burgundy
1/2 teaspoon ground flax seed
1 cup beef stock (or low-sodium broth)
2 tablespoons tomato paste
1 tablespoon of Herbs de Provence
Directions:
1. Heat a medium-sized skillet on the stove. When the skillet is hot, add the bacon. Cook bacon, stirring occasionally, until crisp. Remove to a paper towel lined plate to drain, break in pieces, and then transfer to the slow-cooker.
2. Add half of the beef to the skillet. Chunks should not be touching. Sprinkle with salt and pepper. Allow the first side to brown before turning. Brown all sides then transfer to the slow-cooker. Repeat for the other half of the meat.
3. Discard all but 1 tablespoon of drippings from the skillet. If there is less than a tablespoon, add a bit of your choice of oil. Continuing over medium-high heat, add onion and celery to the pot. Allow to cook until just starting to soften. Add mushrooms. Cook vegetables until mushrooms start to soften. Stir in the garlic and cook for one minute. Transfer vegetables to the crock pot.
4. If there is no oil left in the skillet, add about a tablespoon of oil of your choice. Pour in the burgundy and stir, scraping up browned bits. Add the flax seed and mix into the burgundy. Bring to a simmer and simmer until wine starts to thicken. Add beef broth. Stir in tomato paste, and Herbs de Provence. Bring to a simmer. Allow to simmer until broth has thickened enough to coat a spoon. Stir in Herbs de Provence. Transfer to the slow-cooker and stir together with the bacon, beef and the vegetables.
5. Cover the slow-cooker. Cook stew on low 6-8 hours or until meat is fall-apart tender. (6 hours is likely to be plenty of time.)
Serving suggestions: Serve on a bed of riced cauliflower. Sprinkle with chopped, flat-leaf parsley if desired.
Along the lines of a French Beef Bourguignon, and melts in your mouth!
Note: This stew can be a part of a low-carb, gluten-free, keto, Atkins, diabetic, Paleo, or Banting Diet.
6 Servings
Ingredients:
4 slices of bacon
1 1/2 pound stew meat cut into 1 1/2 - 2 inch cubes and dried with a paper towel
4 ounces white onion (about 1 small)
2 stalks celery sliced
8 ounces mushrooms thickly sliced
1 clove garlic crushed
1 cup dry burgundy
1/2 teaspoon ground flax seed
1 cup beef stock (or low-sodium broth)
2 tablespoons tomato paste
1 tablespoon of Herbs de Provence
Directions:
1. Heat a medium-sized skillet on the stove. When the skillet is hot, add the bacon. Cook bacon, stirring occasionally, until crisp. Remove to a paper towel lined plate to drain, break in pieces, and then transfer to the slow-cooker.
2. Add half of the beef to the skillet. Chunks should not be touching. Sprinkle with salt and pepper. Allow the first side to brown before turning. Brown all sides then transfer to the slow-cooker. Repeat for the other half of the meat.
3. Discard all but 1 tablespoon of drippings from the skillet. If there is less than a tablespoon, add a bit of your choice of oil. Continuing over medium-high heat, add onion and celery to the pot. Allow to cook until just starting to soften. Add mushrooms. Cook vegetables until mushrooms start to soften. Stir in the garlic and cook for one minute. Transfer vegetables to the crock pot.
4. If there is no oil left in the skillet, add about a tablespoon of oil of your choice. Pour in the burgundy and stir, scraping up browned bits. Add the flax seed and mix into the burgundy. Bring to a simmer and simmer until wine starts to thicken. Add beef broth. Stir in tomato paste, and Herbs de Provence. Bring to a simmer. Allow to simmer until broth has thickened enough to coat a spoon. Stir in Herbs de Provence. Transfer to the slow-cooker and stir together with the bacon, beef and the vegetables.
5. Cover the slow-cooker. Cook stew on low 6-8 hours or until meat is fall-apart tender. (6 hours is likely to be plenty of time.)
Serving suggestions: Serve on a bed of riced cauliflower. Sprinkle with chopped, flat-leaf parsley if desired.