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    Beef Bourguignon

    This is a light version of the wonderfully elegant (and potentially romantic) French classic. Serve it with crusty whole-wheat French or sourdough bread.


    • 8 slices turkey bacon
    • 2 teaspoons canola oil
    • 2 pounds beef tip sirloin, or similar cut, trimmed of visible fat and cut into 1-inch chunks
    • 1/3 cup quick-mixing flour, plus 2 tablespoons, divided use
    • 16 small white onions
    • 1 1/2 cups baby carrots, or 2 small carrots, chopped
    • 2 tablespoons brandy
    • 3 cloves garlic, crushed or minced
    • 3/4 teaspoon salt, optional
    • 1/2 teaspoon thyme leaves, crushed
    • 1/4 teaspoon pepper
    • 1 bay leaf
    • 1 cup red Burgundy wine
    • 1 cup low-sodium beef broth
    • 3/4 pound sliced mushrooms


    Step 1
    In large, nonstick frying pan over medium-low heat, cook bacon strips until just crisp (you can use the microwave instead, cooking 4 strips at a time on a double thickness of paper towels for about 4 minutes). Break up into bits.
    Step 2
    Put 1/3 cup flour in a medium-sized bowl or large sealable sandwich bag. Add beef chunks and coat well with flour. Heat oil over medium-high heat in the frying pan. Add beef chunks, spray the top with canola cooking spray, and cook, turning until browned on all sides.
    Step 3
    Put the browned beef and remaining ingredients in slow cooker. Stir, and then cook on LOW until beef is cooked throughout and onions are fork-tender (about 10 hours). Serve with bread, if desired.

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