Slow Cooker Beef Burgundy
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 5 lb boneless beef chuck roast, trimmed and cut into 1½-inch chuncks
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 Tbsp olive oil
  • 4 oz (about 4 slices) uncured bacon, minced
  • 2 medium onions, chopped
  • 1 carrot, peeled and finely diced
  • ¼ cup tomato paste
  • 6 garlic cloves, minced
  • 1 Tbsp fresh thyme, minced
  • ⅓ cup all-purpose flour
  • 2½ cups Pinot Noir, divided
  • 1½ cups low-sodium chicken broth
  • ⅓ cup low-sodium soy sauce
  • 2 bay leaves
  • 10 oz pearl onions, peeled
  • ¼ cup water
  • 3 Tbsp unsalted butter
  • 2 tsp sugar
  • 1 lb cremini mushrooms, halved or quartered if large
Instructions
  1. Season the beef with salt and pepper.
  2. Heat the olive oil in a skillet over medium-high heat until hot. Once hot, add half the cubed beef and transfer the other half directly to the crock pot. Brown the meat on all sides for 7 to 10 minutes; transfer to slow cooker.
  3. Return the skillet to the stove top and add the bacon, heating over medium-high heat. Cook the bacon until crisp, about 5 minutes. Add the diced onion, carrot, tomato paste, garlic, and thyme. Cook the mixture until the onions are softened, translucent, and beginning to brown, about 8 to 10 minutes. Stir in the flour and cook for 1 minute, stirring constantly. Whisk in 1¼ cups of the wine; once combined, transfer to the slow cooker.
  4. To the crock pot, add the broth, soy sauce, bay leaves, and pearl onions; stir. Cook on low for 9 to 11 hours.
  5. About 20 minutes before serving, heat the water, butter, and sugar in a large sauce pan over high heat, bringing to a boil. Allow mixture to reduce by half, stirring occasionally, cooking 5 to 10 minutes. Add the mushrooms and stir. Allow mushrooms to cook and soften for about 5 minutes; transfer mushrooms and liquid to the slow cooker; stir.
  6. Meanwhile, in a separate, small sauce pan, heat the remaining 1¼ cups wine over medium heat. Bring to a boil, reduce heat to a simmer and allow to reduce by half, cooking 8 to 12 minutes; transfer to slow cooker.
  7. Once all components are into the crock, give it a final stir and remove the bay leaves. Serve over mashed potatoes, if desired.
Notes
From Slow Cooker Revolution (p. 63)
Nutrition Information
Serving size: 1⅓ cups Calories: 451 Fat: 19.2 Carbohydrates: 13.7 Sugar: 4.3 Sodium: 734 Fiber: 1.7 Protein: 38.0 Cholesterol: 118
Recipe by Prevention RD at https://preventionrd.com/slow-cooker-beef-burgundy/