I have somehow never even attempted Julia Child’s Boeuf Bourguignon. I must have skipped over that week during JC100. This dish is easily adapted for a slow cooker because it is a stew recipe that takes quite a long time to cook. This Slow Cooker Boeuf Bourguignon is a classic French comfort food, which cooks chunks of beef in a red wine-beef broth with garlic, onions, and carrots. 
- 1 tbsp clarified butter (Ghee) – make sure its organic and comes from grass fed cows (or olive oil to make dairy free)
- 4 slices uncured bacon, cut into 1/2 inch pieces
- 2 lbs grass fed beef, cubed
- 1 lb assorted mushrooms (I used beech, oyster, and trumpet)
- 2 white onions, thinly sliced
- 3 carrots, peeled and thinly sliced
- 2 cloves garlic, minced
- 1 tsp Herbes de Provence
- 1 bay leaf
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black peppercorns
- 2 cups organic dry red wine
- 1/2 cup beef stock (make sure there is no sugar added)
- parsley, chopped, for garnish
I have a Ninja Cooking System that allows me to brown meat, bring liquid to a boil, etc. within my slow cooker. Because of that, this recipe is actually a one pot meal for me. I will include directions on how to make without a Ninja Cooking System in parentheses as well. Turn your Ninja Cooking System to Stove top HIGH. (If using a traditional slow cooker, use a large skillet on your stove top over medium-high heat.) Add the clarified butter and the bacon and cook, stirring, until the bacon is crispy, about 5 minutes. 
Ingredients
- 1 tbsp clarified butter (Ghee) – make sure its organic and comes from grass fed cows (or olive oil to make dairy free)
- 4 slices uncured bacon, cut into 1/2 inch pieces
- 2 lbs grass fed beef, cubed
- 1 lb assorted mushrooms (I used beech, oyster, and trumpet)
- 2 white onions, thinly sliced
- 3 carrots, peeled and thinly sliced
- 2 cloves garlic, minced
- 1 tsp Herbes de Provence
- 1 bay leaf
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black peppercorns
- 2 cups organic dry red wine
- 1/2 cup beef stock (make sure there is no sugar added)
- parsley, chopped, for garnish
Instructions
- Turn your Ninja Cooking System to Stove top HIGH. (If using a traditional slow cooker, use a large skillet on your stove top over medium-high heat.) Add the clarified butter and the bacon and cook, stirring, until the bacon is crispy, about 5 minutes.
- Using a slotted spoon, transfer to a plate with a paper towel to drain.
- Add the beef cubes to the bacon drippings in batches and brown, about 4 minutes per batch. Transfer to a large bowl. (If using a traditional slow cooker, you can add the beef to the slow cooker. Do not turn on the slow cooker just yet.)
- Add the mushrooms to the Ninja Cooking System (or your skillet) and cook until lightly browned, about 4 minutes.
- Transfer to the large bowl using a slotted spoon. (If using a traditional slow cooker, add to the slow cooker.) Reduce the Ninja Cooking System to MEDIUM (or your stove to medium) and add the onions and carrots. Stir until softened, about 7 minutes.
- Add the garlic, Herbes de Provence, bay leaf, sea salt, and peppercorns and cook, stirring for 1 minute.
- Add the wine and beef stock and bring to a boil. Cook, stirring and scraping up brown bits, until slightly reduced, about 5 minutes.
- Add back in the beef and mushrooms and stir to combine. (If using a traditional slow cooker, add the contents of the skillet to the slow cooker.) Stir in the bacon.
- Turn the dial to Slow Cooker LOW, cover, and cook for 7 hours.
- Discard bay leaf, transfer to a large serving bowl, and garnish liberally with parsley.
