• Sarah Flower

Boeuf Bourguignon

One of my favourites, a lovely winter warmer made in the slow cooker. A delicious meal suitable for a dinner party. I serve this with cauliflower or celeriac mash, but you can also serve with celeriac dauphinoise. Delicious!



Serves 6

Nutritional information Per Serving

339 Kcals

14g fat

5.9g net carbohydrates

3.5g fibre

35g Protein


750g beef steak, diced

1-2 tbsp coconut flour

Olive oil or coconut oil

2 cloves of garlic, crushed

200g shallots

150g pancetta, diced (or lardons)

1 large carrot, diced

400g tin of chopped tomatoes

300ml red wine (ideally burgundy)

2 tsp dried thyme

2 tsp paprika

300ml beef or bone stock

150g button mushrooms

Seasoning to taste


  • Preheat your slow cooker according to the manufacturers recommendations

  • Cover the beef with coconut flour before adding it to the sauté pan, with a little coconut oil. Sauté until browned. Place in the slow cooker.

  • Add all the remaining ingredients apart from the mushrooms. Combine well in the slow cooker.

  • Place on low and cook for 8 hours. 30 minutes before serving, add the mushrooms and turn up to high. If you need to thicken the sauce, mix 1-3 tsp of coconut flour, arrowroot or xanthan gum with water and add this to the slow cooker when you add the mushrooms.

  • Serve with cauliflower or celeriac mash and steamed green leafy vegetables.



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