This recipe is from the America's Test Kitchen slow cooker episode. I'm not a fan of slow cookers, but this Beef Burgundy is soooo delicious and full of rich flavors you would never guess that it was made in a slow cooker, definitely a keeper!
- 8 ounces bacon, chopped
- 4 lbs beef chuck, cut into 1 1/2 inch chunks
- salt & freshly ground black pepper
- 1 large onion, chopped fine
- 2 carrots, peeled and chopped fine
- 8 garlic cloves, minced
- 2 teaspoons chopped fresh thyme
- 4 tablespoons tomato paste
- 2 1⁄2 cups pinot noir wine
- 1 1⁄2 cups reduced-sodium chicken broth
- 1⁄3 cup soy sauce
- 3 bay leaves
- 3 tablespoons minute tapioca
- 3 tablespoons minced fresh parsley
- 8 ounces white pearl onions
- 8 ounces sliced button mushrooms
- In a large skillet, cook bacon over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
- Dry beef thoroughly with paper towels. Season with salt and pepper; place half of beef (uncooked) into the slow cooker.
- Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef into slow cooker.
- Add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering. Add chopped onion, carrots and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker.
- Return now empty skillet to high heat and add 1 1/2 cups wine, chicken broth and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker.
- Stir bay leaves and tapioca into slow cooker. Set slow cooker on low, cover and cook until meat is fork-tender, about 9 hours.
- In a skillet mix 1 tbs butter, 1 tbs sugar, 1/4 tsp salt and 1 cup of water place frozen pearl onions in the skillet, cover and let it cook on medium heat for 5-10 mins until the onions begin to caramelize, add mushrooms and 1/4 tsp salt cook another 3-5 minuets thoroughly caramelizing the mushrooms and pearl onions. Transfer the pearl onion/mushroom mixture into the slow cooker and cook for another 30 minuets.
- When ready to serve, discard bay leaves and stir in reserved bacon(personally I served the bacon on the side seeing as the hubbs isn't crazy about pieces of bacon in his Beef Burgundy). In large skillet, bring remaining 1 cup wine to boil over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve with buttered egg noodles, YUM!
Very good and relatively easy. Either I'm very slow at prep, or the time estimate is off - took me about an hour to prep (not the 15 mins stated). I used flour as a thickener rather than minute tapioca, and it worked fine. I also made a 1/2 recipe and and it made about 5 servings. I will be making this again, and probably will do the prep for 3-5 crock pots full, and put them in the freezer so I can quickly throw it in the crock pot without the added prep time before work in the morning (or the night before).
I'm reviewing this dish as part of the Spring 2013 PAC challenge.<br/><br/>This is one terrific beef burgundy! But that's not surprising, I love everything ATK does. <br/>I'm not personally fond of slow cooker recipes that are nothing but throw a can of this and a can of that in the slow cooker. In order to utilize the unique way a slow cooker melds flavors and cooks slow, you have to do things a certain way. It doesn't caramelize, so you must do that before hand. The extra steps in the recipe, and the prep work are ALL worth it.<br/><br/>I served this to a group of friends and they all loved it and raved over it. When served over buttered noodles (I used some farfelli col bucco) it's quite filling. Meaty, and rich, and satisfying. And the tapioca makes the sauce reduction a very nice consistency. Not too thin, not too thick. And not at all noticeable. <br/><br/>Lovely dish and worth every minute spent working on it!
I have to say, this is the best beef "stew" I've ever made - and ever eaten for that matter. The only negative comment is that the prep/cook time is significant compared to a typical slow cooker recipe. The active prep time was about 1 hour before turning on the slow cooker and about 30 minutes at the end - but it was worth every minute!