This recipe is family-size plus leftovers because when I'm Zoning I don't make a single meal without room for leftovers to help cut prep times down. If you are cooking for just two, cut it in half.
Slow-Cooker Boeuf Bourguinon
8 slices bacon, chopped
4 lbs beef stew meat
4 large carrots, peeled and cut
1 yellow onion, sliced
1 tsp oregano
4 cloves garlic, minced
1 cup dry red wine
1 cup beef broth
2 TBSP Worcestershire sauce
1 lb sliced mushrooms (I used baby bellas)
2 TBSP arrowroot powder
Salt and pepper
Pan fry bacon until crisp. Remove from oil and pour most of oil from skillet, leaving enough to brown beef. Sear beef on high until browned.
Place vegetables, beef, bacon, and remaining juices from skillet in slow cooker.
Combine liquids, oregano, salt and pepper and pour over veggies and beef.
Cook on low for 7 hours or until beef is tender.
Remove beef and veggies from pot with slotted spoon. Pour liquids into sauce pan and bring to a boil. Combine arrowroot powder with 1/4 cup warm water, until dissolved. Pour into boiling liquids while stirring. It should thicken to a gravy immediately. Pour over beef/veggies.
Serve over Cauliflower mashers.
Zone portioning: Each 3/4 cup serving contains 5 blocks protein. This recipe as written makes about 12-13 servings. Although there are some carbs and fat in the recipe, there is less than one block per serving, so I have not counted it.