Beef Burgundy for the Slow Cooker
photo by Caroline Cooks
- Ready In:
- 9hrs 30mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 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)
directions
- 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 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.
- 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.
- 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.
- 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.
- 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.
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Reviews
-
I'm not sure if it was my cooking or the recipe. but the taste was off. Not offensively, but off. Maybe the wine I used--Yellow Tail. Still it was good and I really like the soy sauce addition. UPDATE: I'm changing the rating because--I just realized why the taste was off. My fault (embarrassed look)--I added the wine at the beginning, not as you directed--at the end. My bad.
RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)