Brick House

Slow Cooker Beef Bourguignon

4 slices bacon, chopped

1 1/2 pound cubed stew beef

1 small white onion, chopped

2 ribs celery, sliced

8 ounces sliced mushrooms

1 clove garlic, crushed

1/2 teaspoon xanthan gum

1 cup dry burgundy (optional, but delicious)

1 cup beef broth

2 tablespoons tomato paste

1/2 teaspoon dried thyme

1 bay leaf

1/2 teaspoon sea salt (skip this if your broth isn't low sodium)

1/4 teaspoon fresh ground black pepper

Cook bacon in frying pan until crisp; transfer to slow cooker. Brown beef on all sides in bacon fat, then transfer to slow cooker. Add xanthan gum, tomato paste, burgundy and broth to pan; stir to deglaze pan. (If you skipped the wine, simply double the broth.) Cook broth mixture until it just begins to thicken. Add broth mixture and remaining ingredients to slow cooker. Cover and cook on low 6 to 8 hours. Serve over steamed riced cauliflower (if you’re on a low carb diet) or mashed potatoes (if you’re not.)