Beef Bourguignon - 9 Net Carbs

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 8 pieces cooked bacon, chopped
• 1 1/2 cups red wine
• 1 1/2 cups beef broth
• 1 bay leaf
• 1 1/2 teaspoons thyme
• 1/4 cup tomato paste
• 1 teaspoon dijon mustard
• 2 tablespoons minced garlic
• 1 teaspoon black pepper
• 1 tablespoon quick-cooking tapioca
• 2 tablespoons olive oil, divided
• 2 (10 ounce) packages mushrooms, quartered
• 1 1/2 teaspoons celery salt
• 2 lbs beef stew meat, fat trimmed
• 1 (1 lb) bag frozen pearl onions, thawed

Recipe

• 1 add first 10 ingredients (bacon through tapioca) to crockpot; stir well to combine.
• 2 in medium skillet, over med heat, warm 1 tbsp oil; add mushrooms and celery salt to the pan.
• 3 increase heat to med-high and cook mushrooms until they are browned and have given off their liquid (about 5 min).
• 4 drain mushrooms and add them to the crockpot.
• 5 return skillet to heat, add remaining olive oil and brown the beef in the oil.
• 6 add the beef and onions to the crockpot, then stir all ingredients well.
• 7 cover and cook on low for 7 hours.
• 8 stir stew well and cook 1 hr more. remove bay leaf before serving.