Name: Beef Bourguignon
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 1 T olive oil; 1½ lbs of chuck roast cubed; 4 1-oz slices nitrate-free bacon, cooked and chopped; 8 oz pearl onions; 1 carrot (chopped); 16 oz mushrooms (sliced); 3 garlic cloves (minced); 16 oz beef broth; 8 oz dry red wine; 2 T tomato paste; 2 bay leaves; ½ t xanthan gum (optional); 5 fresh thyme sprigs (plus additional for garnish); ½ t sea salt; ½ t black pepper

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Beef Bourguignon

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 504 kcal

Ingredients

1 T olive oil
1½ lbs of chuck roast cubed
4 1-oz slices nitrate-free bacon, cooked and chopped
8 oz pearl onions
1 carrot chopped
16 oz mushrooms sliced
3 garlic cloves minced
16 oz beef broth
8 oz dry red wine
2 T tomato paste
2 bay leaves
½ t xanthan gum optional
5 fresh thyme sprigs plus additional for garnish
½ t sea salt
½ t black pepper

Instructions

(Note, the following step is recommended for best flavor, but is optional. If preferred, move on to the next step without searing the meat.) In a large skillet, heat the olive oil over medium heat. Add the beef and cook for 2 minutes, until browned.
Transfer the beef to a 4- to 6-quart slow cooker. Add the cooked bacon, pearl onions, carrot, mushrooms, and garlic. Add the beef broth, red wine, tomato paste, and bay leaves.
For a thicker sauce, in a small bowl, combine the xanthan gum with 2 tablespoons of water and mix until completely dissolved. Add the mixture to the slow cooker.
Stir well to combine the ingredients in the slow cooker.
Add the thyme, sea salt and black pepper. Cover and cook on LOW for 8 hours.
Serve topped with additional thyme for garnish, if desired.