Burgundy Beef

By tulawdog

Ingredients

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

Preparation

Step 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, 7-10 minutes; transfer to slow cooker.

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 – 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 1/4 cups wine, 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 onions are fully thawed and tender, 5 – 8 minutes. Uncover, bring to a boil, and cook until all liquid evaporates, 3 – 4 minutes. Stir in mushrooms and cook until vegetables are browned and glazed, 8 – 12 minutes; transfer to slow cooker.

Add remaining 1 1/4 cups wine to skillet and simmer until it has reduced by half 6 – 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 over mashed potatoes or egg noodles.

*totally forgot those little suckers.