America S Test Kitchen Slow Cooker Beef Burgundy Recipe

Ingredients for America S Test Kitchen Slow Cooker Beef Burgundy

• 6 slices bacon
• Beef Chuck
• Salt & Freshly Ground Black Pepper
• 1 large onion, chopped
• 2 carrots, chopped
• Garlic Cloves
• Fresh Thyme
• 2 tablespoons tomato paste
• Pinot Noir Wine
• Reduced Sodium Chicken Broth
• 2 tablespoons soy sauce
• 2 bay leaves
• Minute Tapioca
• Fresh Parsley
• White Pearl Onions
• Button Mushrooms

How to Make America S Test Kitchen Slow Cooker Beef Burgundy

1. Cook 6 slices bacon in a large skillet over medium-high heat until crisp. Transfer bacon to a paper towel-lined plate and refrigerate.
2. Pour 3 tablespoons of bacon fat into a small bowl (reserve). Set the skillet aside.
3. Thoroughly pat dry 2 lbs beef chuck roast with paper towels. Season generously with salt and pepper.
4. Place half of the beef into a 6-quart slow cooker.
5. Heat the skillet with the remaining bacon fat over medium-high heat until just smoking.
6. Cook the remaining beef in a single layer until deeply browned on all sides (about 8 minutes). Transfer to the slow cooker.
7. Add 2 tbsp reserved bacon fat to the skillet. Heat over medium-high heat until shimmering.
8. Add 1 large onion (chopped), 2 carrots (chopped), and 1/4 teaspoon salt. Cook until vegetables begin to brown (about 5 minutes).
9. Add 4 cloves garlic (minced) and 1 teaspoon thyme. Cook until fragrant (about 30 seconds).
10. Add 2 tablespoons tomato paste and stir until beginning to brown (about 45 seconds).
11. Transfer the mixture to the slow cooker.
12. 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).
13. Transfer the wine mixture to the slow cooker.
14. Stir in 2 bay leaves and 1 tablespoon tapioca starch into the slow cooker.
15. Set the slow cooker on low, cover, and cook until the meat is fork-tender (about 9 hours).
16. 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.
17. Transfer the pearl onion and mushroom mixture to the slow cooker. Cook for another 30 minutes.
18. When ready to serve, discard the bay leaves and stir in the reserved cooked bacon.
19. In a large skillet, bring 1 cup red wine to a boil over high heat. Simmer until reduced by half (about 5 minutes).
20. Stir the reduced wine and 2 tablespoons chopped fresh parsley into the stew. Adjust seasonings to taste.
21. Serve hot over buttered egg noodles.