Prize-Winning Boeuf Bourguignon with Slow Cooker Option

Boeuf bourguignon, also known as beef bourguignon or beef burgundy, is a French beef stew braised in red wine. It seems quite elegant, but is surprisingly easy and comforting to make. Which is a good thing, since most restaurants use dairy butter in the preparation. This prize winning boeuf bourguignon is completely butter-less and dairy-free, and is actually gluten-free and allergy-friendly, too (most recipes use flour for thickening). It also includes a slow cooker option for a set-it-and-forget-it crockpot dinner!

Special Diet Notes: Boeuf Bourguignon

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and generally top food allergy-friendly. Despite the name, crème de cassis is actually dairy-free.

Prize-Winning Boeuf Bourguignon with Slow Cooker Option

 

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Prep time

10 mins

Cook time

3 hours

Total time

3 hours 10 mins

 

This recipe was shared with us by the author from Levana Cooks Dairy-Free!.

Author: Levana Kirschenbaum

Recipe type: Entree

Cuisine: French

Serves: 8 servings

Ingredients

• 4 pounds beef shoulder, cut into 2-inch cubes for stew
• 3 tablespoons extra virgin olive oil
• 6 cloves garlic, peeled
• 2 cups burgundy or other dry red wine
• ¼ cup crème de cassis (liquor stores)
• 2 large tomatoes, diced
• 1 tablespoon coarsely ground black pepper
• 6 bay leaves or 1 teaspoon ground bay leaf
• 4 sprigs fresh thyme, leaves only
• 2 pounds very thin carrots (not baby carrots please!), scrubbed and cut in 2 inch sections
• 2 dozens very small potatoes, scrubbed
• 2 dozen pearl onions, peeled and left whole (frozen is okay: no peeling necessary)
• Salt, as needed

Instructions

Crockpot Directions

1. Layer all of the ingredients, except salt, in a 6 quart crockpot, in the order they were given.
2. Set the slow cooker on low in the morning, and let it cook for 10 to 12 hours.
3. Taste, and season with salt, if needed.

Stovetop Directions

1. Place the beef, oil, and 6 cups of water in a heavy wide bottom pot. Bring it to a boil. Reduce the heat to medium-low, cover and cook for 2 hours.
2. Add the garlic, wine, cassis, tomatoes, pepper, and bay leaves, and cook or 30 more minutes.
3. Add the thyme, carrots, potatoes, and onions and cook 30 more minutes.
4. The meat should be fork-tender.
5. Taste, and season with salt, if needed.

To Serve

1. Transfer the meat and all vegetables onto a serving dish with a slotted spoon.
2. If the liquid left in the pot is too thin, reduce it in a pot over high heat until thickened to the consistency of maple syrup.
3. Pour the reduced liquid over the whole dish, and serve hot.

Notes

Mushroom Option: Once the dish is cooked, optionally sauté 1 pound of mushrooms in 1 tablespoon olive oil until soft and cooked. Add to the boeuf bourguignon.
Bacon Option: This is another great addition to boeuf bourguignon. It's typically used as a garnish. Cook a few slices of bacon and crumble into the dish when it is almost done cooking.

Nutrition Information

Serving size: ⅛ recipe Calories: 577 Fat: 21.5g Saturated fat: 5.8g Carbohydrates: 37.4g Sugar: 11.7g Sodium: 241mg Fiber: 6.5g Protein: 47.7g

3.5.3229

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