Slow Cooker Beef Burgundy

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We just got a big box of grass-fed beef from TX Bar Organics delivered. Both my husband and I agreed that this was some of the tastiest and most tender grass-fed beef we have ever had. I get a lot of questions from readers about where we buy our grass-fed beef and we buy the majority of it from a local ranch. For those of you that do not have local grass-fed beef available, TX Bar Organics is a great option, as they will ship it right to your door.

And guess what?!? Right now, TX Bar Organics is offering a package called, The Paleo Slow Cooker Cookbook package. It comes with a variety of delicious meats, plus a free copy of my cookbook! Get all the details here!

My recent order had some stew meat and chuck-roast, so I decided to make some Slow Cooker Beef Burgundy.

 

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Slow Cooker Beef Burgundy

Equipment
6 quart slow cooker or larger – I love this one!

Ingredients
6 pieces bacon, chopped
1 large onion, chopped
2 large carrots, peeled and chopped
5 cloves garlic, minced
2 tablespoons tomato paste (I like this one because it comes in a glass jar)
3 lbs. beef stew meat or chuck roast, cut into 2 inch cubes (I used TX Bar Organics)
salt and pepper
1/4 bunch fresh thyme sprigs
1.5 cups Pinot Noir
1.5 cups beef broth
2 bay leaves
2 tablespoons tapioca start (optional for thickening liquid) (I use this one)
1/4 cup fresh parsley leaves, minced for garnish
*Sauteed onions and mushrooms for garnish (optional)

  1. Cook bacon until crisp, in a large skillet over medium-high heat. Remove the bacon from the pan with a slotted spoon and set aside. Pour bacon fat into a small bowl or a glass jar, leave enough behind to saute the vegetables, about 1 tablespoon.
  2. Add onions and carrots to the skillet and saute until soft, about 5 to 7 minutes, add garlic cloves and tomato paste and saute until tomato paste goes from a bright red to a brick color, about 45 seconds. Transfer the vegetables to the slow cooker.
  3. Add another tablespoon of bacon fat to the skillet if needed. Generously salt and pepper the beef. Brown the beef in batches, turning to make sure all sides are browned, about 7 minutes. Transfer browned beef to the slow cooker.
  4. Add wine, broth, bay leaves, thyme and tapioca starch to the slow cooker.
  5. Cook on low for 8 to 10 hours.
  6. Discard stems from thyme sprigs and bay leaves.
  7. Adjust salt and pepper, garnish with chopped parsley and cooked bacon. Serve and Enjoy!

*Usually, Beef Burgundy is topped with a delectable garnish of sauteed onions and mushrooms. I didn’t have time to make it this time, but I plan to remake the recipe next week and I will update the instructions on how to make this garnish. If you wish to do so now, you can saute 1 cup of pearl onions and about 10 ounces of white mushrooms in butter.

 

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only recommend products that I wholeheartedly believe to be valuable or that I use myself.

Comments

  1. says

    Mmmmmm. This sounds delicious! I don’t usually have wine that often, but every once in a while, it’s a Paleo-ish splurge for me. I’ll have to make this dish instead of having a glass next time!

    • admin says

      Hi Judith! I don’t write an SCD blog, so my recipes are often not SCD legal. However, you can just skip the tapioca and you will just have a bit thinner of a broth, but it will still taste delicious!

  2. says

    Great Article – I’m amazed at the Paleo recipies I’m finding around the web today. This looks absolutely amazing… going to have to add it to the list to try this weekend!

  3. says

    This was mind-blowing. My husband made coworkers jealous today with the leftovers. Thanks!!

    I just added some mushrooms to the crockpot instead of adding them as garnish afterward.

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