Slow-Cooker Boeuf Bourguignon with Spiralized Vegetables

Slow-Cooker Boeuf Bourguignon with Spiralized Vegetables

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Slow-cooker Boeuf Bourguignon With Spiralized Vegetables With Bacon, Beef Chuck Roast, Salt, Pepper, Yellow Onion, Celery, Garlic Cloves, Tomato Paste, White Button Mushrooms, Fresh Thyme, Bay Leaves, Chicken Broth, Red Wine, Large Carrot, Chopped Parsley, Red Pepper Flakes

The ingredient of Slow-Cooker Boeuf Bourguignon with Spiralized Vegetables

  1. 5 slices bacon cubed, use thick-cut bacon if you can find it
  2. 3 pounds beef chuck roast round roast, or other similar cut, cut into 1-inch cubes
  3. salt
  4. pepper
  5. 1 yellow onion large, Blade A, noodles trimmed
  6. 3 whole celery stalks, diced
  7. 3 garlic cloves minced
  8. 1 tablespoon tomato paste
  9. 1 pound white button mushrooms sliced
  10. 4 sprigs fresh thyme
  11. 1 bay leaves
  12. 1 cup chicken broth + more as needed
  13. 1 cup red wine I used Pinot Noir
  14. 1 large carrot or 2 medium carrots, peeled, Blade D, noodles trimmed
  15. chopped parsley to garnish:
  16. 1 pinch red pepper flakes to garnish

The instruction how to make Slow-Cooker Boeuf Bourguignon with Spiralized Vegetables

Nutritions of Slow-Cooker Boeuf Bourguignon with Spiralized Vegetables

calories: NutritionInformation
carbohydrateContent: 740 calories
cholesterolContent: 9 grams
fatContent: 165 milligrams
fiberContent: 52 grams
proteinContent: 2 grams
saturatedFatContent: 50 grams
sodiumContent: 19 grams
sugarContent: 510 milligrams
: 4 grams

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