Mom's Beef Burgundy

Fran Murray

By
@franmurray

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!


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Rating:

Comments:

Serves:

4 to 6

Prep:

30 Min

Cook:

9 Hr

Method:

Slow Cooker Crock Pot

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French
Dietary Needs: Gluten-Free, Dairy Free, Wheat Free