Beef Burgundy

By MelanieAnn

Ingredients

• 1 (5 pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks
• Salt and Pepper
• 1 tablespoon vegetable oil
• 4 ounces bacon (about 4 slices), minced
• 3 onions, minced
• 1 carrot, peeled and minced
• 1/4 cup tomato paste
• 6 cloves garlic, minced
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 1/3 cup all-purpose flour
• 2 1/2 cups Pinot Noir
• 1 1/2 cups low-sodium chicken broth, plus extra as needed
• 1/3 cup soy sauce
• 2 bay leaves
• 2 cups frozen pearl onions
• 1/2 cup water
• 3 tablespoons unsalted butter
• 2 teaspoons sugar
• 1 pound cremini mushrooms, trimmed and halved if small or quatered if large

Details

Servings 8

Preparation

Step 1

1. 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.

2. Cook bacon in skillet over medium-high heat until crisp, about 5 minutes. Stir in onions, carrot, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 1/2 cups wine, scraping up any browned bits and smoothing out any lumps, transfer to slow cooker.

3. 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 hour on high.

4. 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 onion are fully thawed and tender, 5 to 6 minutes. Uncover, bring to a boil, and cook until all liquid evaporates, 3 to 4 minutes. Stir in mushrooms and cook, until vegetable are browned and glazed, 8 to 12 minutes, transfer to slow cooker.

5. Add remaining 1 1/4 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 a large spoon. Discard bay leaves. (Adjust stew consistency with additional hot broth as needed.) Season with salt and pepper to taste and serve.