Healthy slow cooker beef burgundy

• Meat

  • 4 pieces Bacon, cooked and crumbled
  • 1 1/2 lbs Beef chuck, grass fed

• Produce

  • 2 Carrots
  • 1 stalk Celery
  • 1 8-ounce container Mushrooms, white
  • 1 Onion, large
  • 1/2 cup Parsley
  • 1 Roma tomato
  • 1 tsp Thyme, dry

• Canned Goods

  • 1 1/2 cups Beef broth

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 2 tbsp Maple syrup or brown sugar, dark pure
  • 1/2 tsp Pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 2/3 tbsp Avocado oil or organic canola oil

• Dairy

  • 2 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 1/2 cups Red wine

Found on healthyseasonalrecipes.com

Description

Directions

• Heat 1 tablespoon oil in a large heavy-bottomed skillet over high heat. Add beef and cook, stirring once or twice, until seared and browned on several sides, and no longer pink on the outside, 7 to 8 minutes. Transfer the beef to the insert of a slow cooker.
• Return the skillet to medium heat, add the remaining 2 teaspoons oil and add onion, mushrooms and thyme. Cook, stirring often until the vegetables are starting to soften and brown, 3 to 5 minutes.
• Transfer the vegetable mixture to the slow cooker. Add wine, carrots, celery, tomato, broth, maple syrup, salt and pepper and stir. Cover and set timer for 5 hours on low.
• When timer has 1 hour left, mash flour and butter together in a small dish until smooth. Stir flour and butter mixture into the stew until it dissolves, cover and continue cooking until the timer goes off. Stir the bacon into the stew. Serve the stew topped with parsley.

Nutrition