Ingrédients pour America's Test Kitchen Slow Cooker Beef Burgundy
- 6 slices bacon
- 2 lbs beef chuck roast
- 1 1/4 teaspoons salt and 1/2 teaspoon freshly ground black pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 2 tablespoons tomato paste
- 2 1/2 cups Pinot Noir wine
- Reduced Sodium Chicken Broth
- 2 tablespoons soy sauce
- 2 bay leaves
- 1 tablespoon Minute Tapioca
- 2 tablespoons chopped fresh parsley
- 1 cup frozen pearl onions
- 8 ounces sliced button mushrooms
- 3 tablespoons bacon fat
- 1 tablespoon butter
- 1 tablespoon granulated sugar
- 1 cup beef broth
- Hot buttered egg noodles, for serving
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Comment préparer America's Test Kitchen Slow Cooker Beef Burgundy
- Cook 6 slices bacon in a large skillet over medium-high heat until crisp. Transfer bacon to a paper towel-lined plate and refrigerate.
- Pour 3 tablespoons of bacon fat into a small bowl (reserve). Set the skillet aside.
- Thoroughly pat dry 2 lbs beef chuck roast with paper towels. Season generously with salt and pepper.
- Place half of the beef into a 6-quart slow cooker.
- Heat the skillet with the remaining bacon fat over medium-high heat until just smoking.
- Cook the remaining beef in a single layer until deeply browned on all sides (about 8 minutes). Transfer to the slow cooker.
- Add 2 tbsp reserved bacon fat to the skillet. Heat over medium-high heat until shimmering.
- Add 1 large onion (chopped), 2 carrots (chopped), and 1/4 teaspoon salt. Cook until vegetables begin to brown (about 5 minutes).
- Add 4 cloves garlic (minced) and 1 teaspoon thyme. Cook until fragrant (about 30 seconds).
- Add 2 tablespoons tomato paste and stir until beginning to brown (about 45 seconds).
- Transfer the mixture to the slow cooker.
- Return the skillet to high heat. Add 1 1/2 cups red wine, 1 cup beef broth, and 2 tablespoons soy sauce. Simmer, scraping up brown bits, until the pan bottom is clean (about 1 minute).
- Transfer the wine mixture to the slow cooker.
- Stir in 2 bay leaves and 1 tablespoon tapioca starch into the slow cooker.
- Set the slow cooker on low, cover, and cook until the meat is fork-tender (about 9 hours).
- While the beef cooks, caramelize the onions and mushrooms: In a skillet, melt 1 tablespoon butter with 1 tablespoon sugar and 1/4 teaspoon salt. Add 1 cup frozen pearl onions. Cover and cook over medium heat for 5-10 minutes until caramelized. Add 8 ounces sliced mushrooms and 1/4 teaspoon salt; cook another 3-5 minutes until caramelized.
- Transfer the pearl onion and mushroom mixture to the slow cooker. Cook for another 30 minutes.
- When ready to serve, discard the bay leaves and stir in the reserved cooked bacon.
- In a large skillet, bring 1 cup red wine to a boil over high heat. Simmer until reduced by half (about 5 minutes).
- Stir the reduced wine and 2 tablespoons chopped fresh parsley into the stew. Adjust seasonings to taste.
- Serve hot over buttered egg noodles.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
41g
Fat
132g
Carbs
7g
