Slow cooker Beef Bourguignon (Low FODMAP)

By aribear

Ingredients

• 1/2 cups Arrowroot
• 1 teaspoon Sea Salt
• 1/2 teaspoons Black Pepper
• 2 pounds Stew Beef
• 2 tablespoons Olive Oil
• 1 cup Red Wine
• 1 cup dice Carrot
• 1/2 cups slice Green Onion, Green Parts Only
• 1 2/3 cups slice Mushrooms, Crimini
• 1/2 cups chop Parsley, Fresh
• 1/2 cups Beef Broth/Stock
• 2 whole Bay Leaf
• 1/2 teaspoons Thyme, Dried
• 2 tablespoons Tomato Paste
• Freezer Containers
• 2 Gallon Freezer Bags
• 2 Quart Freezer Bags

Details

Adapted from onceamonthmeals.com

Preparation

Step 1

In a large bowl, combine arrowroot flour, salt and pepper. Add beef and stir until all meat is evenly coated with the flour mixture. In a large skillet over medium heat, heat olive oil. Add beef to skillet and brown, turning to ensure all sides are browned evenly. Remove beef from skillet and place in the bottom of a slow cooker. Using 1/2 of the red wine, deglaze the skillet, scraping up the bits from the bottom of pan. Pour wine mixture into slow cooker. Add remaining wine, carrots, green onions, mushrooms, parsley, beef broth, bay leaves, thyme and tomato paste. Stir to evenly distribute ingredients throughout the slow cooker. Cover and cook on low 4-6 hours until meat and vegetables are tender. Remove bay leaf before serving.

Freezing Directions
In a large bowl, combine arrowroot flour, salt and pepper. Add beef and stir until all meat is evenly coated with the flour mixture. In a large skillet over medium heat, heat olive oil. Add beef to skillet and brown, turning to ensure all sides are browned evenly. Remove beef from skillet and divide between indicated number of quart freezer bags. Using 1/2 of the red wine, deglaze the skillet, scraping up the bits from the bottom of pan. Divide wine mixture, remaining wine, carrots, green onions, mushrooms, parsley, beef broth, bay leaves, thyme and tomato paste evenly into indicated number of gallon freezer bags. Label and freeze.

Serving Day Directions
Place beef in the bottom of slow cooker. Top with vegetables, stirring to distribute ingredients evenly. Cover and cook on low 4-6 hours until meat and vegetables are tender. Remove bay leaf before serving.