slow cooker recipe

Still searching for what to cook ?

Name: Beef Burgundy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 8 ounce bacon chopped; 4 pounds Stew meat; Salt and pepper to taste; 1 each onion chopped fine; 2 each carrots peeled and chipped fine; 8 cloves garlic minced; 2 teaspoons fresh thyme chopped; 4 tablespoons tomato paste; 2 1/2 cups Pinot Noir; 1 1/2 cups Chicken broth homemade; 1/3 cup Soy sauce; 3 each Bay leaves; 3 tablespoons minute tapioca; 3 tablespoons Fresh parsley minced

Find the most delicious recipes here

INGREDIENTS

8 ounce bacon ; chopped
4 pounds Stew meat
Salt and pepper to taste
1 each onion ; chopped fine
2 each carrots ; peeled and chipped fine
8 cloves garlic ; minced
2 teaspoons fresh thyme ; chopped
4 tablespoons tomato paste
2 1/2 cups Pinot Noir
1 1/2 cups Chicken broth ; homemade
1/3 cup Soy sauce
3 each Bay leaves
3 tablespoons minute tapioca
3 tablespoons Fresh parsley ; minced

INSTRUCTIONS

Cook bacon in large skillet over medium-high heat until crisp. Transfer to towel lined plate. Remove half of the bacon fat to a bowl.

Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker insert. 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 to slow cooker insert

Add reserved bacon fat to now empty skillet and heat over medium-high heat . Add onion, carrots, and 1/4 teaspoon salt and cook until veggies begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until begining to brown, about 45 seconds. Transfer mixture to slow cooker insert.

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 into slow cooker insert

Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover, and cook until meat is tender about 9 hours.

When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining cup of wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasoning, serve.

NOTES

Alert editor

Beef Burgundy

8 ounce bacon chopped
4 pounds Stew meat
 Salt and pepper to taste
1 each onion chopped fine
2 each carrots peeled and chipped fine
8 cloves garlic minced
2 teaspoons fresh thyme chopped
4 tablespoons tomato paste
2 1/2 cups Pinot Noir
1 1/2 cups Chicken broth homemade
1/3 cup Soy sauce
3 each Bay leaves
3 tablespoons minute tapioca
3 tablespoons Fresh parsley minced

Cook bacon in large skillet over medium-high heat until crisp.  Transfer to towel lined plate.  Remove half of the bacon fat to a bowl.

Dry beef thoroughly with paper towels.  Season beef with salt and pepper; place half of beef in slow cooker insert.  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 to slow cooker insert

Add reserved bacon fat to now empty skillet and heat over medium-high heat .  Add onion, carrots, and 1/4 teaspoon salt and cook until veggies begin to brown, about 5 minutes.  Add garlic and thyme and cook until fragrant, about 30 seconds.  Add tomato paste and stir until begining to brown, about 45 seconds.  Transfer mixture to slow cooker insert.

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 into slow cooker insert

Stir bay leaves and tapioca into slow cooker insert.  Set slow cooker on low, cover, and cook until meat is tender about 9 hours.

When ready to serve, discard bay leaves and stir in reserved bacon.  Bring remaining cup of wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes.  Stir reduced wine and parsley into stew and adjust seasoning, serve.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (786g)
Recipe Makes: 6 Servings

Calories: 1066
Calories from Fat: 505 (47%)

Amt Per Serving		% DV

	Total Fat 56.1g	75 %
	Saturated Fat 21.3g	106 %
	Monounsaturated Fat 24.1g
	Polyunsanturated Fat 3.6g
Cholesterol 167.8mg		52 %
Sodium 13101.5mg		452 %
Potassium 1804.9mg		47 %
Total Carbohydrate 31g		9 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 26.8g
Protein 91.5g		131 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1066

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe