Paleo CrockPot Beef Bourguignon Recipe

My first week of paleo is going rather well and I wanted to share with you a great recipe from Paleo Leap, that – I can already tell – will become a staple in my new paleo meal routine: Paleo Beef Bourguignon.

Beef Bourguignon is a classic French beef stew made with vegetables, mushrooms and a wine broth. The paleo version of it excludes flour and starches. This recipe is typically rather time-consuming and requires a dutch oven (which I do not have). So I decided to simplify it and make it in the crockpot! It turned out great – the meat was incredibly tender and flavorful. I also ended up cooking the bacon differently and tweaking some things to suit my taste. I had a lot of leftovers and took them to work for lunch.

For me, the hardest part of paleo so far is parting with bread. But this stew is flavorful and filling enough to keep those carb cravings away. I hope you try it out sometime as an easy and delicious dinner!

Paleo CrockPot Beef Bourguignon

Original non-crockpot recipe here: Paleo Leap


3 lb stew beef

4 slices of bacon

1 sliced carrot

1 sliced onion

2 cups of high-quality red wine

2.5 cups natural beef stock

3 cloves of garlic, minced

1 bay leaf


1/2 lb organic mushrooms, sliced

10 pearl onions, peeled

salt & pepper

Cooking Instructions

1. Place bacon on a pan and fry on a low-medium heat, turning occasionally, until the bacon is golden and crispy. Remove and place on a plate with a paper towel to dry and absorb the fat.

2. Using the same pan with the bacon fat still on it, sauté the beef until it is slightly brown on all sides. If the inside is still red, don’t worry – it’ll cook in the crock pot. Transfer the browned beef into the crockpot.

3. Use the same pan to sauté the vegetables: carrots, onions, and garlic. Sauté until they are soft, and add to the crockpot.

4. Once the bacon has cooled, break it into 1-inch pieces and add to the crockpot.

5. Add mushrooms and pearl onions and season with salt & pepper.

6. Pour in the red wine and beef stock. Add a couple teaspoons of thyme and a bay leaf.

7. Cook on high, stirring occasionally for 3-4 hours. You could also cook it on low for about 6-7 hours.



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