Beef Bourguignon - 9 Net Carbs - cooking recipe

Ingredients

8 pieces cooked bacon, chopped
1 1/2 cups red wine
1 1/2 cups beef broth
1 bay leaf
1 1/2 teaspoons thyme
1/4 cup tomato paste
1 teaspoon Dijon mustard
2 tablespoons minced garlic
1 teaspoon black pepper
1 tablespoon quick-cooking tapioca
2 tablespoons olive oil, divided
2 (10 ounce) packages mushrooms, quartered
1 1/2 teaspoons celery salt
2 lbs beef stew meat, fat trimmed
1 (1 lb) bag frozen pearl onions, thawed

Preparation

Add first 10 ingredients (bacon through tapioca) to crockpot; stir well to combine.
In medium skillet, over med heat, warm 1 tbsp oil; add mushrooms and celery salt to the pan.
Increase heat to med-high and cook mushrooms until they are browned and have given off their liquid (about 5 min).
Drain mushrooms and add them to the crockpot.
Return skillet to heat, add remaining olive oil and brown the beef in the oil.
Add the beef and onions to the crockpot, then stir all ingredients well.
Cover and cook on low for 7 hours.
Stir stew well and cook 1 hr more. Remove bay leaf before serving.