Beef Burgundy Stew

By WheretheMagicHappens

Amazingly good award winning burgundy stew. Prep time about 4 hours. Total time about 6-7 hours.
From Peg Hamlett - Via Union Bulletin
Moscow, Idaho
First place 1996 Wazzu Stew Cookoff

Ingredients

• 2 pounds lean beef, cut into 1-inch cubes
• 2 onions, thinly sliced
• 2 cloves garlic
• 3 carrots, thinly sliced
• 20 peppercorns
• 1 bay leaf
• 4 sprigs parsley, finely minced
• 3 cups burgundy wine - cabernet sauvignon
• 2 tablespoons all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons tomato paste
• 2 tomatoes, peeled and chopped
• 2 strips bacon
• 1/2 cup frozen or canned pearl onions
• 1 cup sliced mushrooms

Preparation

Step 1

Put beer, onions, garlic, carrots, peppercorns, bay leaf, parsley and wine in a large non aluminum Dutch oven. Marinate in the refrigerator for at least 3 hours. Remove beef and vegetables from pot and reserve liquid. Place pot over medium-high heat and add oil. when oil is hot, return beef and vegetables to pot and brown about 10 to 15 minutes, stirring occasionally. Sprinkle with flour and cocoa; mix well. Add the tomato paste, tomatoes and reserved liquid from marinade. When mixture reaches a boil, transfer to slow cooker and cook for 2 hours on high or until beef is tender.
In a small skillet, fry bacon until crispy and remove, reserving drippings. Add into pan the onions and mushrooms. Salute in the bacon drippings for 3 to 4 minutes; drain off fat and liquid. Stir the onions, mushrooms and crumbled bacon into stew and serve.