Healthy Slow Cooker Boeuf Bourguignon

 Slow Cooker Boeuf Bourguignon


  • 3 lbs.  lean stewing beef, cut into 2 inch cubes
  • 1  sliced onion
  • 1 tsp  salt
  • 1/4 tsp  pepper
  • 2 cups  (good quality) Pinot Noir
  • 3 cups  low-sodium beef stock
  • 1 Tbsp  tomato paste
  • 2  cloves garlic, minced
  • 1/2 tsp  thyme
  • 1 lb  white or Cremini mushrooms
  • 2 Tbsp  flour


In a large pan, heat the olive oil over medium  high heat.  While the oil is warming up, dry the beef in paper towels.  (If the  beef is damp, it won’t brown!)  Gently saute the beef until browned on all  sides.

Add the browned beef to your slow cooker.  Add the  onion, garlic, salt, pepper, Pinot Noir, Beef Stock, tomato paste, and thyme.  Make sure the beef is completely covered (add water if necessary)

Cover and cook on low for 8 -9 hours.  With 1.5  hours, remaining, add the mushrooms.  I don’t add the mushrooms till later in  the cooking process, because I like them to be slightly firm.

When the beef is nice and tender, remove the meat  and vegetables from your slow cooker and keep warm.  To the remaining sauce in  your slow cooker, whisk in the 2 Tbsp of flour to thicken. 

Pour sauce over meat and vegetables and  enjoy!


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