Slow Cooker Squeaky Clean Beef Bourgignon

After I purchased my very first slow cooker a couple of weeks ago, I decided to test it by making a “really-busy-with-work-and-all-got-no-time-to-prep-just-dump-everything-in-the-bowl-then-press-the-on-button-and-be-on-your-way” version of a classic: Beef Bourgignon.

For that rendition, everything got conveniently dumped into the bowl of the slow cooker before being placed in the fridge to marinate overnight. Then, in the morning, it was set to cook slowly all through the day while the “chef” was out to work.

While the resulting stew was mighty excellent, I also wanted to test the “It’s-the-weekend-and-I-have-plenty-on-time-on-my-hands-so-I-can-brown-the-meat-and-all” method.

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

Although I was hoping to use the exact same ingredients, I was forced to make a few very minor tweaks to that list.

For starters, adding red wine to my stew was not an option this time as I am currently in the middle of a 30-Day Reset, as a part of the “Your Personal Paleo Code” program by Chris Kresser. As such, I have eliminated all forms of alcohol from my diet for the entire month of March. No choice, that had to be left out!

Secondly, I couldn’t find my beloved frozen pearl onions anywhere, so I was in no position to add them… I decided to sub turnip instead. Not a bad choice at all, if you ask me!

Apart from that, this second version is pretty true to the original.

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

Only the prep will be slightly different this time. Since we’re going to be browning the meat, we want to make sure that it’s patted really nice and dry, as well as sprinkled with a generous dose of salt and pepper.

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

It’s always a good idea to prep your vegetables ahead of time! Peel, chop, slice and put all of this neatly away…

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

Now time to brown the meat. The secret to getting a nice golden crust like this is to 1- get your pan scorching hot, 2 – add plenty of fat, 3 – do not crowd the pan; work in several batches if you have to, and lastly, DO NOT move that meat around!

Just by looking at it, you should be able to tell that a nice crust has formed underneath. It’ll sort of show from the side… Only when that’s happened will you flip your meat.

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

Do the exact same thing on the other side. No playing with the meat. Just leave it be. And feel free to add more fat if you feel more is needed.

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

Once all the meat has been cooked, remove it to a bowl to catch all the juices, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion and garlic and cook, stirring often, until the onion is fragrant and becomes slightly translucent.

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

Add your broth, red wine vinegar, Dijon Mustard and bring to a simmer. Add the meat and meat juices back to the skillet, stir and kill the heat.

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

Transfer the contents of your skillet to your slow cooker then throw in the carrots, turnips and mushrooms that you prepped earlier.

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

Stir one final time, add fresh rosemary and bay leaves then put the lid on and set to cook for 6 hours on high or 8 hours on low.

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

Once your stew is fully cooked and to your liking, you’ll probably want to thicken that sauce some.

To do that, ladle about a cup of the cooking liquid into a small saucepan and bring to the boil. Meanwhile, in a small container, mix tapioca starch and water together. Pour that into the boiling liquid and cook for a minute, whisking constantly, until thickened.

Transfer this thickened sauce back to the slow cooker and stir until well incorporated.

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

And now you are ready to serve! Ah! I wish you could smell this!

Despite the absence of red wine, this stew definitely does not lack flavor. In fact, I would say it has even more depth in that area than the previous version. The browning of the meat definitely played a big role in adding mucho gusto to this dish.

Plus, I was able to go get some of the pungency that is usually provided by the wine by adding wine vinegar and Dijon mustard. You’d be surprised what miracles these two ingredients combined can do to the up the zing factor of a dish.

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

Honestly, I much preferred this version to the previous one. Oh, I’m not saying that I would never make the original ever again, but I will definitely reserve it for those circumstances where time is really of the essence.

You can be certain that if time permits, I will definitely favor this version. It does require slightly more effort, takes a little bit more time and dirties a tad more dishes, but it’s all entirely worth it.

I think that next time, I will make a double batch. I’m sure this freezes wonderfully!

Oh, and I will add red wine, too! Just because…

Slow Cooker Squeaky Clean Boeuf Bourgignon

Yield: Serves 4 to 6

NF based on 1 of 6 servings

Slow Cooker Squeaky Clean Boeuf Bourgignon

INGREDIENTS

  • 900g (2lbs) grass-fed beef stew meat
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 large carrots, peeled and sliced
  • 1 small (1½ cups) turnip, peeled and diced
  • 2-3 sprigs fresh rosemary, whole
  • 2 Bay leaves
  • 1 tsp Himalayan salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp Dijon mustard
  • 2 cups bone broth
  • 1/4 cup red wine vinegar
  • 227g (1/2lb) mushrooms, sliced
  • 2 tbsp tapioca starch
  • 2 tbsp water

INSTRUCTIONS

  1. Pat the meat dry and sprinkle generously with salt and pepper.
  2. Melt a generous amount of healthy cooking fat such as lard, ghee or coconut oil in a heavy skillet set over high heat.
  3. Add the meat in a single layer, making sure that the pieces do not touch, and cook until brown on all sides. Work in several batches if you have to so you don’t overcrowd the pan. Remove the cooked pieces of meat to a bowl to collect the juices.
  4. Once all the meat has been cooked and set aside, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion and garlic and cook, stirring often, until the onion is fragrant and becomes translucent.
  5. Add the broth, red wine vinegar and Dijon Mustard and bring to a simmer. Add the meat and meat juices back to the skillet, stir and kill the heat.
  6. Transfer to slow cooker, add carrots, turnip, mushrooms, rosemary and bay leaves
  7. Cook the stew on low for 8 hours or on high for 6 hours.
  8. Once your stew is fully cooked and to your liking, ladle about a cup of the cooking liquid into a small saucepan and bring to the boil.
  9. Meanwhile, in a small container, mix tapioca starch and water together. Pour that into the boiling liquid and cook for a minute, whisking constantly, until thickened.
  10. Transfer this thickened sauce back to the slow cooker and stir until well incorporated.
  11. Serve immediately. (don't forget to fish out rosemary sprigs and bay leaves)
http://thehealthyfoodie.com/slow-cooker-squeaky-clean-beef-bourgignon/

Few more pictures, just because this stew really deserves a lot of love!

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

Slow Cooker Squeaky Clean Boeuf Bourgignon | www.thehealthyfoodie.com

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Comments

  1. says

    Who cares about red wine when the end result looks this amazingly good? Seriously, this is one legit beef bourgignon, I’m sure Julia Childs would grant her seal of approval!

  2. Krista @ Joyful Healthy Eats says

    Seriously! I ever time I see this dish I think of the “Julie & Julia” movie. :) LOVE IT!

    This version looks so comforting and amazing. Can’t wait to try it Sonia, great recipe and photos per usual. You never disappoint. :)

  3. Storm says

    Thank you for this recipe! It’s busy doing it’s thing in my slow cooker as we speak! Smells amazing! What would you serve this with, Sonia?
    Regards
    Storm

  4. Connie says

    Morning!i was going to make this for dinner Friday night. I don’t have the bone broth, can I use beef broth instead?
    Love all you recipes! We make your stuff all the time!

    Thanks!

  5. Karen says

    AMAZING!!!!! Made this dish tonight and my family could not stop raving about it. Just so flavourful and delicious!! A dish I will definitely be making again….and I am going to check out your other recipes right now!!! Thank you for sharing!!!

  6. Jessica says

    I’m not sure about the paleo-ness, but I’ve used a combination of apple juice and ACV in place of wine before with fantastic results.

    And I agree with the idea of the Dijon mustard. I like to add fresh ground mustard seed to my chilis and stews.

  7. Jessica says

    I made this today and just served it over mashed cauliflower. YUM! Talk about comfort food. Thanks so much! I’ll be using this recipe again soon!

  8. Kelly Casey says

    What a lovely recipe! My house has smelled wonderfully since I browned my stew meat, and I used the vinegar substitution that you recommended. This recipe is simply delightful! The best crock pot dish I have ever made. Thank you!

    • says

      Thank you so much for your kind words, Kelly, that is SO very nice of you to say! I’m real happy to hear that this recipe was to your liking and sincerely appreciate your taking the time to let me know. You rock!!

  9. says

    My hubby and I LOVE this recipe. I was a bit skeptical, because at first I thought that this was just a traditional “Beef stew”… and clearly it is not. It is SO much more than that.
    After doing Whole30 with my hubby about 6 months ago, I’ve been wanting to go 80% Paleo(20%=not so paleo)… still can’t give up cheese &creamer in our coffee & we still eat bread @ family gatherings/restaurants.. But slowly but surely getting there!
    Thank SO much for your awesome recipes! You’re making losing weight/getting healthy waaaay easier!

    • says

      Thank YOU so much for your amazing feedback, Cassie, talk about making my day! 😀 You totally rock, and stick with it, you’ll see: paleo gets easier and easier with time. It’ll eventually just come naturally. (although I don’t think it’s possible for anyone to be 100% perfect 100% of the time. We still need to be realistic!)

  10. Britta says

    Making this as I speak! Literally… It’s in the crockpot and I’m so excited to try it tonight :) I’m glad I read the comments too because I was trying to decide to serve it over rice or not, I’m definitely going with mashed garlic cauliflower too. I’m also using coconut flour instead of tapioca starch because I’m out and my grocery store didn’t have any in stock (apparently it’s now a hot commodity?) hope it works just as well.

  11. Jewelz says

    I am wanting to make this next week but I need to know whether to double it or not. I have a 7 quart crock pot and I need to feed us two meals with it. How big of a crock pot do you use. When you say 4-6 servings is that adult size? child size? 1 bowl per serving? I’m excited about trying this. I have made Julia Child’s recipe before and it was delicious. Can’t wait to have it as a soup!

    • says

      I used a 7 quart slow cooker, Jewelz. As for portion size, this always depends on the diner… so I would say this serves 4 hungry individuals, 6 if diners aren’t that hungry or if something else will be served on the side.

  12. Michelle says

    I made this today, and it was fantastic. I followed all of your directions, except I added a bit more carrots, and a bit more broth to go along with them. And since I’m such a sucker for veggies, I’ll add another cup or so of broth and I’ll double up on the carrots and mushrooms when I reheat the leftovers.

    I’ve ended up with a pretty restrictive diet, and recently had to eliminate nightshades, so having such a yummy beef stew(ish) recipe, sans tomatoes and potatoes, makes my tummy happy, and the non-Paleo/nightshade-free/grain-free/etc. folk in the house have no idea they’re eating good stuff. Thank you!

  13. Kalei says

    I’m so excited about this dish!! I’m making it right now. the store did not have any turnips or bay leaves. How badly will that affect the recipe??

  14. Monica says

    I made this last week using the venison stew meat we had on hand and we ate it three different times. Now four days later I’m making it again with elk meat this time. I am madly in love with this dish. I’ve opted out of using the slow cooker and have been simmering it on the stove in my dutch oven which is a little quicker. This is definitely a new staple recipe. We can’t get over the fact that it truly is guilt free! I also must commend you on the red wine replacement using vinegar and dijon.. Delicious! Thanks Julie!

    • Monica says

      Just in case anyone else decides to go stovetop rather than crockpot, I doubled the broth, vinegar, arrowroot starch, and dijon mustard. I also opted to use a full pound of whole mushrooms rather than the half pound of sliced I did last time and it was WONDERFUL! The fifteen year old who refuses anything other than meat and potatoes even ate them, which is saying something huge.

  15. Rachel says

    Hi, this recipe looks amazing and I would very much like to try it. I follow the Autoimmune Protocol and can’t have mustard, any ideas on what I could substitute?

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