Beef Burgundy

By FoodPornDirector

Ingredients

• 8 oz bacon, chopped
• 4 lbs stew beef
• salt and pepper
• 1 Large onion, chopped fine
• 2 carrots, peeled and chopped fine
• 8 cloves garlic, minced
• 2 tsp fresh thyme, chopped
• 4 tbs tomato paste
• 2 1/2 cups Pinot Noir
• 1 1/2 cups chicken broth
• 1/3 Cup soy sauce
• 3 bay leaves
• 3 tbs Minute Tapioca
• 3 tbs minced fresh parsley
• 2 cups frozen pearl onions
• 5 tbs unsalted butter
• 10 oz mushrooms, quartered
• 1 tbs Sugar

Details

Servings 8

Preparation

Step 1

1. cook bacon until crisp, and set aside. Save half of drippings

2. Dry beef and season with salt and pepper. Brown beef in bacon fat. Transfer to slow cooker.

3. Use remaining bacon fat and cook onions and carrots until browned. Add garlic and thyme and cook until fragrant. Add tomato paste and stir until browned. Transfer to slow cooker.

4. In now empty skillet heat on high heat, 1.5 cups wine, chicken broth and soy sauce. Simmer scraping up brown bits and then transfer to slow cooker.

5. Stir bay leaves and tapioca into slow cooker. Cover and cook until fork tender, about 6-8 hours on low.

6. When ready to serve stir in bacon.

7. Take remaining 1 cup wine and reduce to half. Stir wine and parsley into stew.

Garnishing:
1. Combine pearl onions, butter, sugar and 1/2 cup water to boil to boil in large skillet. Cover and simmer until onions are tender.

2. Uncover, increase heat and cook until liquid evaporates.

3. Add mushrooms, 1/4 teaspoon salt and cook until vegetables are browned.

4. Stir into stew