AMERICA'S TEST KITCHEN SLOW COOKER BEEF BURGUNDY
This recipe is from the America's Test Kitchen slow cooker episode. I'm not a fan of slow cookers, but this Beef Burgundy is soooo delicious and full of rich flavors you would never guess that it was made in a slow cooker, definitely a keeper!
Provided by IHeartBobert
Categories Meat
Time 9h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, cook bacon 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.
- Dry beef thoroughly with paper towels. Season with salt and pepper; place half of beef (uncooked) into the slow cooker.
- 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 into slow cooker.
- Add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering. Add chopped 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.
- 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.
- Stir bay leaves and tapioca into slow cooker. Set slow cooker on low, cover and cook until meat is fork-tender, about 9 hours.
- In a skillet mix 1 tbs butter, 1 tbs sugar, 1/4 tsp salt and 1 cup of water place frozen pearl onions in the skillet, cover and let it cook on medium heat for 5-10 mins until the onions begin to caramelize, add mushrooms and 1/4 tsp salt cook another 3-5 minuets thoroughly caramelizing the mushrooms and pearl onions. Transfer the pearl onion/mushroom mixture into the slow cooker and cook for another 30 minuets.
- When ready to serve, discard bay leaves and stir in reserved bacon(personally I served the bacon on the side seeing as the hubbs isn't crazy about pieces of bacon in his Beef Burgundy). In large skillet, bring remaining 1 cup wine to boil over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve with buttered egg noodles, YUM!
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Subhan Rizwan
[email protected]I loved this recipe! The beef was so tender and the sauce was delicious. I will definitely be making this again.
Asad Mollik
[email protected]This was a great recipe! The beef was tender and the sauce was flavorful. I will definitely be making this again.
Jai Marshall
[email protected]I loved this recipe! The beef was so tender and the sauce was delicious. I will definitely be making this again.
Samuel Sillah
[email protected]This recipe was a hit with my family! The beef was fall-apart tender and the sauce was rich and flavorful. I will definitely be making this again.
amberhxgs
[email protected]I made this recipe for my family and they all loved it! The beef was tender and the sauce was flavorful. I served it over mashed potatoes and it was a perfect meal.
WELD EL FA
[email protected]This recipe was easy to follow and the end result was delicious. The beef was tender and the sauce was flavorful. I will definitely be making this again.
BST Tanjil Islam
[email protected]I loved this recipe! The beef was so tender and the sauce was delicious. I will definitely be making this again.
Justina Agunenye
[email protected]This was a great recipe! The beef was tender and the sauce was flavorful. I will definitely be making this again.
Saye Zapulu
[email protected]This recipe is a keeper! It's easy to make and the end result is a delicious and comforting meal. The beef is tender and the sauce is flavorful. I will definitely be making this again.
Angela Stewart
[email protected]I made this recipe for my family and they loved it! The beef was fall-apart tender and the sauce was rich and flavorful. I served it over egg noodles and it was a perfect meal for a cold winter night.
Franca Nwodo
[email protected]This recipe was easy to follow and the end result was delicious. The beef was tender and the sauce was flavorful. I will definitely be making this again.
mohamed ilyaas
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The beef is always tender and juicy, and the sauce is so flavorful. It's a great dish for a special occasion or a weeknight meal.
312 304 Jobair Hossain
[email protected]This beef burgundy recipe is a winner! The meat was fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.