Slow Cooker Beef Bourguignon
Mashed Cauliflower and Green Beans with Thyme
Ingredients
- 6 slices bacon, chopped
- 2½ lb beef rump roast, trimmed and cut into chunks
- ¼ cup all-purpose flour
- 1 cup dry red wine (such as Pinot Noir)
- 1 cup beef broth
- 1 (14-oz) pkg frozen mirepoix (diced carrots, celery and onion; such as Birds Eye)
- 1 (16-oz) pkg whole mushrooms, halved
- 1 (6-oz) can tomato paste
- ¼ cup chopped fresh parsley (optional)
Instructions
- Cook bacon in a Dutch oven over medium heat 6 minutes or until crisp; drain on paper towels, reserving drippings in pan.
- Sprinkle beef with salt and pepper, and toss with flour. Cook in hot drippings until browned.
- Transfer beef and bacon to a 5- to 7-quart slow cooker.
- Add wine to Dutch oven, and stir to loosen browned bits.
- Add wine mixture, broth, mirepoix, mushrooms, and tomato paste to cooker.
- Cover and cook on LOW 7 to 8 hours or until beef is very tender.
- Serve over mashed cauliflower, and sprinkle with parsley, if desired.
Side Dish Ingredients
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 Tbsp olive oil
- ¾ cup chicken broth
- 1 (16-oz) pkg frozen cauliflower florets
- 2 (8-oz) pkg trimmed French green beans
- ¼ cup beef broth
- ½ tsp dried thyme
Side Dish Instructions
- Sauté onion and garlic in hot oil in a large skillet over medium-high heat 5 minutes or until onion is tender, stirring occasionally.
- Add chicken broth and cauliflower; bring to a boil. Reduce heat, cover, and simmer 15 minutes or until cauliflower is tender.
- Remove from heat, and mash with a potato masher; season with salt and pepper to taste.
- Meanwhile, combine beans, beef broth, and thyme in a large skillet; bring to a boil.
- Cover, reduce heat, and simmer 5 minutes or until beans are crisp-tender. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
371
|
0
|
371
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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