Beef bourguignon is a classic French stew recipe. This whole30 (paleo option) beef bourguignon recipe can be made in your Instant Pot or slow cooker.
Beef bourguignon is a classic French dish traditionally in which beef cooks with red wine. I really wanted to make this version as healthy as I could and have it be whole30 and paleo compliant so I used bone (or beef) broth instead of wine.
It’s officially October which a lot of people refer to as CROCKTOBER. I, of course, use my slow cooker year-round so every month is slow cooker month in my opinion. This beef bourguignon is a hearty recipe with potatoes and chunks of beef. I used a combination of baby red and yellow potatoes. To make this paleo, use sweet potatoes instead of potatoes. To make this low-carb, omit the potatoes all together.
For the beef I used stew meat but other options are chuck, brisket, or rump roast, cut into chunks. I browned my meat before adding it to the slow cooker. This is a recommended but optional step.Print
- 2 pounds beef stew meat
- 4 cups beef bone broth
- 1/3 pound low-sodium bacon, cooked & crumbled
- 8 ounces mushrooms, sliced
- 3/4 pound carrots peeled & chopped
- 1 pound baby potatoes, sliced
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 1/2 – 2 teaspoons salt
- 1 teaspoon thyme
- 1/2 teaspoon pepper
- 1/4 cup fresh parsley, chopped
- 1 tbsp oil (for IP)
- Add all ingredients EXCEPT the parsley to the slow cooker. Stir to mix well.
- Cook HIGH 3-4, LOW 6-8.
- Garnish with fresh parsley.Instant Pot
- Turn on the Instant Pot and select Sauté. Once hot, add oil and beef & cook beef until browned, 2-3 minutes on each side. Remove beef from the pot and set aside.
- Add onion, carrots, and mushrooms and cook for a 3-5 minutes, stirring frequently. Add garlic & cook an additional minute.
- Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Add the beef back to the pot along with the salt, thyme, pepper, and potatoes. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 35 minutes. Natural release pressure for 10 minutes then manually the remaining pressure.
- Garnish with fresh parsley.
Cook time calculated for slow cooker.
If this stew looks familiar, it’s because it appeared in my second cookbook, The Low-Sodium Slow Cooker Cookbook . Since it’s a low-sodium recipe, if you feel like you need to add more salt, by all means please do so. Personally I don’t think it needs it but that’s just me. This cookbook recipe references a low-sodium bone broth recipe also in the cookbook. Of course you can substitute reduced sodium beef broth if you don’t want to make your own bone broth.
Slow cooker or Instant Pot – which appliance will you cook this in?
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