Beef Burgundy (Slow Cooker)

beefburgundy

Yields 8 servings

Ingredients:
5 Pounds beef, chuck roast trimmed, cut in 1 1/2-in chunks
Salt and pepper to taste
1 Tbls oil, olive
6 Ounce(wt)s bacon, uncooked cut in strips
3 Large onion, white minced
2 Large carrots peeled, minced
1/4 Cup tomato paste
12 Cloves garlic, fresh minced
1 Tbls thyme, fresh minced
1/3 Cup flour, all-purpose
2 1/2 Cups wine, Pinot Noir divided
1 1/2 Cup stock, chicken, low-sodium plus extra if needed
1/3 Cup soy sauce, low sodium
2 Each bay leaves
2 Cups onion, pearl, frozen
1/2 Cup water
3 Tbls butter, unsalted
2 tsp sugar, white
1 Pound mushrooms, cremini small ones halved or large ones quartered

Directions:
Dry beef with paper towels and season with salt and pepper. Place half of beef in slow cooker.

Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown remaining beef well on all sides, 7 to 10 minutes; transfer to slow cooker.

Chef’s Note: If there is a lot of beef, do not overload the pan as the beef will steam. Better to cook the remaining beef in two batches to ensure they brown, not steam. 

Cook bacon in skillet over medium-high heat until crisp, about 5 minutes. Remove bacon from fat and move to slow cooker. Add onions, carrots, tomato paste, garlic and thyme and cook until onions are softened and lightly browned, 8 to 10 minutes. Stor in flour and cook for 1 minute. Slowly whisk in half of the wine (1.25 cups), scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

Stir broth, soy sauce, and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low OR 5 to 7 hours on high.

About 20 minutes before serving, bring frozen pearl onions, water, butter and sugar to boil in 12-inch skillet. Reduce to simmer, cover and cook until the onions are fully thawed and tender, 5 to 8 minutes. Uncover, bring to a boil, and cook until all liquid evaporates, 3 to 4 minutes. Stir in mushrooms and cook until vegetables are browned and glazed, 8 to 12 minutes; transfer to slow cooker.

Add remaining 1.25 cups wine to skillet and simmer until it has reduced by half, 6 to 8 minutes; transfer to slow cooker. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Adjust stew consistency with additional hot broth as needed. Season with salt and pepper to taste and serve over Parslied Noodles.

Ingredients:
1 Pound noodles, extra wide
1/2 Bunch chopped parsley, flat-leaf
4 Tbls butter

Directions:
Cook pasta to package directions.

Drain and toss with butter and parsley. Salt and pepper to taste, if desired. Serve.

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