Beef Burgundy For The Slow Cooker

Total Time: 9 hrs 30 mins Preparation Time: 30 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 8 ounces bacon, chopped
• 4 lbs beef stew meat (preferably chuck)
• table salt & fresh ground pepper
• 1 large onion, chopped fine
• 2 carrots, peeled and chopped fine
• 8 garlic cloves, minced
• 2 teaspoons chopped fresh thyme leaves
• 4 tablespoons tomato paste
• 2 1/2 cups pinot noir wine
• 1 1/2 cups low sodium chicken broth
• 1/3 cup soy sauce
• 3 bay leaves
• 3 tablespoons minute tapioca
• 3 tablespoons minced fresh parsley leaves
• sauteed onion, and
• mushroom (for garnish)

Recipe

• 1 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.
• 2 dry beef thoroughly with paper towels. season beef with salt and pepper; place half of beef in slow cooker insert. 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 insert.
• 3 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 insert.
• 4 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 insert.
• 5 stir bay leaves and tapioca into slow cooker insert. set slow cooker on low, cover, and cook until meat is fork-tender, about 9 hours.
• 6 when ready to serve, 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 with sauteed onions and mushrooms on top.