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Slow-Cooked Beef Burgundy
Use your slow cooker to make this company-worthy Beef Burgundy. A little bacon, garlic, and onion turns an inexpensive piece of meat into a crowd pleaser. Serve over mashed potatoes or buttered noodles.
1 (5-pound) boneless beef chuck roast, trimmed and cut into 1½-inch chunks
Salt and pepper
1 tablespoon vegetable oil
4 ounces bacon (about 4 slices), minced
3 onions, minced
1 carrot, peeled and minced
¼ cup tomato paste
6 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
⅓ cup all-purpose flour
2½ cups Pinot Noir
1½ cups low-sodium chicken broth, plus extra as needed
⅓ cup soy sauce
2 bay leaves
2 cups frozen pearl onions
½ cup water
3 tablespoons unsalted butter
2 teaspoons sugar
1 pound cremini mushrooms, trimmed and halved if small or quartered if large
1. Dry beef with paper towels and season with salt and pepper. Place half of beef in slow cooker. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown remaining beef well on all sides, 7 to 10 minutes; 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 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1¼ 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 to 11 hours on low or 5 to 7 hours on high.
4. About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to boil in 12-inch skillet. Reduce to simmer, cover, and cook until onions are fully thawed and tender, 5 to 8 minutes. Uncover, bring to a boil, and cook until all liquid evaporates, 3 to 4 minutes. Stir in mushrooms and cook until vegetables are browned and glazed, 8 to 12 minutes; transfer to slow cooker.
5. Add remaining 1¼ cups wine to skillet and simmer until it has reduced by half, 6 to 8 minutes; transfer to slow cooker. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. (Adjust stew consistency with additional hot broth as needed.) Season with salt and pepper to taste and serve.