Prep 30 mins
Cook 9 hrs
Adding reduced wine to the slow cooker just before serving is the secret to making this full-bodied stew! Make sure to use the low setting on your slow cooker; the stew will burn on the high setting. Serve with boiled potatoes (the traditional accompaniment), mashed potatoes, or buttered egg noodles. From Cook's Country.
- 8 ounces bacon, chopped
- 4 lbs beef stew meat (preferably chuck)
- table salt & fresh ground pepper
- 1 large onion, chopped fine
- 2 carrots, peeled and chopped fine
- 8 garlic cloves, minced
- 2 teaspoons chopped fresh thyme leaves
- 4 tablespoons tomato paste
- 2 1⁄2 cups pinot noir wine
- 1 1⁄2 cups low sodium chicken broth
- 1⁄3 cup soy sauce
- 3 bay leaves
- 3 tablespoons minute tapioca
- 3 tablespoons minced fresh parsley leaves
- sauteed onion, and
- mushroom (for garnish)
- Cook bacon in large skillet 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 beef with salt and pepper; place half of beef in slow cooker insert. 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 to slow cooker insert.
- Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add 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 insert.
- 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 insert.
- Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover, and cook until meat is fork-tender, about 9 hours.
- When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve with sauteed onions and mushrooms on top.
This was very good, I halved the recipe as we are only 2 people. I served it in the middle of mashed potatoes and garnished with the fried onions. I forgot the mushrooms but I will use the next time.Thanks for posting. Made for World tour 8
I love this recipe and substitute the onion & chicken broth with a can of French Onion soup (Campbell's). It saves a couple of steps. I usually do the night before steps and then put it all together in the a.m. before heading of to work.
I'm not sure if it was my cooking or the recipe. but the taste was off. Not offensively, but off. Maybe the wine I used--Yellow Tail. Still it was good and I really like the soy sauce addition. UPDATE: I'm changing the rating because--I just realized why the taste was off. My fault (embarrassed look)--I added the wine at the beginning, not as you directed--at the end. My bad.