The French name for this classic hearty dish is boeuf bourguignon, and while it is served all over France, many in the United States associate it with the famous cookbook author Julia Child. Serve this beef burgundy accompanied by Cauliflower Mash, over zucchini noodles, or with riced cauliflower.

SLOW COOKER SIZE: LARGE

1 medium onion, sliced
8 slices sugar-free bacon
2½ pounds boneless beef chuck roast, cut into 1-inch cubes
1 cup beef broth
6 tablespoons butter
1 pound white button mushrooms, sliced
2 tablespoons tomato paste
2 garlic cloves, minced
½ teaspoon dried thyme
15 fresh pearl onions, peeled (about 3½ ounces)
½ cup burgundy or other dry red wine
1 teaspoon salt
½ teaspoon freshly ground black pepper
1.Place the onion in the slow cooker.
2.In a large skillet, over medium-high heat, cook the bacon until crisp, 6 to 10 minutes. Set the cooked bacon aside. Add the meat to the skillet, in batches, and cook over medium-high heat until browned, 4 to 6 minutes. Place the browned meat in the slow cooker. Cut the crisp bacon into ½-inch pieces and add to the meat in the slow cooker.
3.Pour the beef broth into the skillet and cook until boiling, scraping up any browned pieces. Pour the liquid into the slow cooker.
4.Melt the butter in the skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until the mushrooms release their moisture and it evaporates, about 5 minutes. Add the mushrooms to the meat in the slow cooker.
5.Stir in the tomato paste, garlic, thyme, pearl onions, and wine to the slow cooker. Season with the salt and pepper.
6.Cover and cook on Low for 6 to 8 hours.

PER SERVING: 695 CALORIES ★ FAT 54 G (70%) ★ NET CARBS 7 G (4%) ★ PROTEIN 43 G (25%)