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Julia Child’s Beef Bourguignon … ala Slow Cooker

Yields6 ServingsPrep Time1 hrCook Time6 hrsTotal Time7 hrs

Julia Child's Beef Bourguignon rethought for the slow cooker ... all the ingredients of the original made easier. A revelation! Eat it up ... FOR REAL!

 1 tbsp exrea-virgin olive oil
 6 oz bacon. roughly chopped
 3 lbs beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
 1 large carrot, sliced 1/2-inch thick
 1 large white onion, diced (I always use fennel)
 6 cloves garlic, minced
 1 pinch coarse salt and freshly ground pepper
 2 tbsp flour (use Gluten Free or almond flour for a GF or Paleo version)
 12 small pearl onions (optional and no substitute)
 3 cups red wine like Merlot, Pinot Noir, or Chianti -- for a milder sauce use only 2 cups
 2 -3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
 2 tbsp tomato paste (or 1 tbsp concentrated paste)
 1 beef boullion cube, crushed (or 1 tsp beef base)
 1 tsp fresh thyme, finely chopped
 2 tbsp fresh parsley, finely chopped (divided)
 2 bay leaves
 1 lb fresh small white or brown mushrooms, quartered
 2 tbsp butter
1

In a large pan or skillet, saute the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6-quart slow cooker bowl.

2

Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.

3

Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stick, tomato paste, garlic, boullion, and herbs.

4

Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.

5

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook about 5 minutes, while shaking the pan occasionally to coat with butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.

6

Garnish with fresh parsley and serve with mashed potatoes, rice or noodles.

Nutrition Facts

Serving Size 2 cups

Servings 0


Amount Per Serving
Calories 673
% Daily Value *
Total Fat 32g50%

Saturated Fat 11g56%
Cholesterol 169mg57%
Sodium 620mg26%
Potassium 1565mg45%
Total Carbohydrate 17g6%

Dietary Fiber 2g8%
Sugars 5g
Protein 56g113%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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