Showing posts with label Beef Burgundy. Show all posts
Showing posts with label Beef Burgundy. Show all posts

Friday, July 26, 2013

Easy Beef Burgundy

A little bacon, garlic, and onion turns an inexpensive piece of meat into a crock pot and at the end of the day you will have a crowd pleaser.


1 (5-pound) boneless beef chuck roast, trimmed and cut into 1-inch chunks
Sea Salt and pepper
1 tablespoon vegetable oil
4 ounces bacon (about 4 slices), minced
3 onions, minced
4 carrots, peeled and slice into 1/2-inch chunks
¼ cup tomato paste
7 garlic cloves, minced
1 tablespoon minced fresh thyme 
 cup all-purpose flour
2½ cups Pinot Noir
1½ cups  Swans Chicken Broth, plus extra as needed
 cup soy sauce
1 bay leaves
2 cups frozen pearl onions
½ cup water
3 tablespoons salted butter
2 teaspoons sugar
1 pound small Portabella mushrooms, trimmed and halved


Pat dry beef with paper towels and season with sea 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 crock pot.

In skillet over medium-high heat cook bacon until crisp, about 5 minutes. Stir in onions, carrots, 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 crock pot.

Mix in a small bowl broth, soy sauce, and bay leaf and pour into crock pot. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

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 crock pot.

Add remaining 1¼ cups wine to skillet and simmer until it has reduced by half, 6 to 8 minutes; transfer to crock pot. et 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 sea salt and pepper to taste and serve.