MOM'S BEEF BURGUNDY

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Mom's Beef Burgundy image

This is a wonderful "comfort food" recipe. It's done in the crock pot and is fabulously flavorful! I always serve it over creamy mashed potatoes...Yum!

Provided by Fran Murray

Categories     Beef

Time 9h30m

Number Of Ingredients 14

1 lb bacon, chopped
4 lb stew beef, 1/2- to 3/4-inch chunks
salt and pepper
1 large yellow onion, chopped fine
3 carrots, chopped fine
8 clove garlic, minced
2 tsp chopped fresh thyme
4 Tbsp tomato paste
2 1/2 c pinot noir
1 1/2 c low-sodium chicken broth
1/3 c soy sauce
3 bay leaves
3 Tbsp minute tapioca
3 Tbsp minced fresh parsley (italian)

Steps:

  • 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, scrapping 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 over creamy mashed potatoes or hot buttered egg noodles.

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