Eosinophilic Esophagitis Friendly Crockpot Beef Bourguignon
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Learn more →Ingredients
6 servings
- 6 oz thick-cut bacon, cut into ½-inch lardons
- 2 ½ lb beef chuck roast, cut into 2-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp olive oil
- 3 medium carrots, cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (such as burgundy or pinot noir)
- 1 ½ cups low-sodium beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup frozen pearl onions, thawed
- 10 oz cremini mushrooms, quartered
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Cook the bacon lardons in a 12-inch skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 6–8 minutes. Transfer the bacon to the slow cooker insert with a slotted spoon, leaving the rendered fat in the skillet.
- 2
Pat the beef cubes dry with paper towels and season all over with the salt and pepper, then dust lightly with the flour. Working in two batches to avoid crowding, sear the beef in the bacon fat over medium-high heat until deeply browned on at least two sides, about 3–4 minutes per side. Transfer each batch to the slow cooker.
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