Slow Cooker Beef Burgundy
aka Boeuf Bourguignon - Layered with flavor, this dish would make Julia Childs proud!
Servings: 6
Ingredients
- 8 oz. bacon chopped
- 4 lbs. beef stew meat preferably chuck
- Salt and pepper
- 1 lg. onion finely chopped
- 2 lg. carrots peeled and finely chopped
- 8 cloves garlic minced
- 2 tsp. chopped fresh thyme leaves
- 4 T. tomato paste
- 2 1/2 c. Pinot Noir divided
- 1 1/2 c. low sodium chicken broth
- 1/3 c. low sodium soy sauce
- 3 bay leaves
- 3 T. Minute Tapioca
- 2 c. frozen pearl onions
- 5 T. unsalted butter
- 1 T. granulated sugar
- 1/2 c. water
- 1 (10 oz.) pkg. white button mushrooms quartered
- 1/4 tsp. salt
- 3 T. minced fresh parsley leaves
- Hot buttered egg noodles for serving
Instructions
- Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
- Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker.
- Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker.
- Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker
- Stir bay leaves and tapioca into slow cooker. Set slow cooker on LOW, cover, and cook until meat is fork-tender, 8- 9 hours.
- Meanwhile, about a 1/2 an hour before the stew is done cooking, bring frozen pearl onions, unsalted butter, sugar and water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add mushrooms, and 1/4 tsp. salt and cook until vegetables are browned and glazed, about 5 minutes. Stir the onions and mushrooms into the stew.
- Discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve over buttered egg noodles. Bon Appetit!
- Cook's Note: Make sure to use the LOW setting on your slow cooker; the stew will burn on the HIGH setting.
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