| |
|
|
|
Beef Burgundy
|
| |
Ingredients
1 5lb boneless beef chuck roast, trimmed and cut into 1 1/2" chunks
Salt and pepper
1 Tblsp vegetable oil
4 ounces bacon, mince (about 4 slices)
3 onions, minced
1 carrot, peeled and minced
1/4 cup tomato paste
6 garlic cloves, minced
1 Tblsp minced fresh thyme or 1 tsp dried
1/3 cup flour
2 1/2 cups Pinot Noir
1 1/2 cups low sodium chicken broth,plus more if needed
1/3 cup soy sauce
2 bay leaves
2 cups frozen pearl onions
1/2 cup water
3 Tblsp unsalted butter
2 tsp sugar
1 lb mushrooms, trimmed and halved
1. Dry beef with paper towels and season with salt and pepper. Place 1/2 of beef in slow cooker. Heat oil in 12" skillet over medium high heat until just smoking. Brown remaining meat on all sides, transfer to slow cooker.
2. 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 11/4 cups wine, scraping up any browned bits and smoothing out any lumps, transfer to slow cooker.
3. Stir broth, soy sauce, and bay leaves into slow cooker. Cover and cook until beef is tender, 9-11 hours on low or 5-7 hours on high.
4. About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to boil in a 12" 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 the liquid evaporates, 3-4 minutes. Stir in mushrooms and cook until vegetables are browned and glazed, 8-12 minutes, transfer to slow cooker.
5. Add remaining 1 1/4 cup 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 large spoon. Discard bay leaves. Season with salt and pepper. Serve
|
|
| |
|
|
