For Christmas, we got a new slow cooker and I've been trying to find recipes to use it. Who doesn't love coming home to a fragrant kitchen!? It took a little bit of time in the morning, but I chopped up and had all my ingredients ready the night before, so all I had to do was heat the pan!
- 8 ounces bacon , chopped
- 4 pounds beef stew meat (preferably chuck)
- Salt and 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
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
In addition to the rich flavor of the wine, many people consider a garnish of sautéed onions and mushrooms one of the hallmarks of a great beef Burgundy. We think this little bit of last-minute kitchen work is worth the effort.
Instructions for the Garnish:
Before reducing wine in step 6, bring 2 cups frozen pearl onions, 5 tablespoons unsalted butter, 1 tablespoon sugar, and 1/2 cup water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add 10 ounces white mushrooms, quartered, and 1/4 teaspoon salt and cook until vegetables are browned and glazed, about 5 minutes. Stir onions and mushrooms into stew and proceed to reduce wine in now-empty skillet as directed in step 6.
#87 DZP: 3/5 Done!