The weather is turning colder in many parts of the country which means it’s time for my slow cooker and I to get re-acquainted. Adapted from America’s Test Kitchen, this version of beef burgundy takes a little bit of prep work, but it is totally worth it. I mean totally. Sunday dinner or having company over-worthy. Garnish with sautéed pearl onions and mushrooms if that’s your thing. Serve over hot rice, mashed potatoes, or gluten free buttered tagliatelle/egg noodles. Serves 6+.
8 oz bacon, chopped
4 lbs beef stew meat
1 large onion, chopped fine
2 large carrots, peeled and chopped fine
8 garlic cloves, minced
2 tsp. minced fresh thyme leaves
4 Tbl. tomato paste
2 1/2 cups Pinot Noir wine
1 1/2 cups chicken broth
1/3 cup gluten free soy sauce
3 bay leaves
salt and pepper
3 Tbl. Minute tapioca
3 Tbl. minced fresh parsley
Cook the bacon in a large skillet over medium-high heat until crisp. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate and refrigerate. Pour half of the bacon fat into a small bowl and reserve; set skillet with remaining fat aside.
Dry beef stew thoroughly with paper towels. Season with salt and pepper; place half of beef in a slow cooker bowl. Heat the skillet with the fat until nearly smoking. Cook remaining beef in a single layer until deep brown, about 6-8 minutes. Transfer to the slow cooker.
Add the reserved fat to the skillet and add the onion, carrots, and 1/4 tsp salt. Cook on medium until vegetables are beginning to brown, about 5 minutes. Add garlic, thyme leaves and cook another minute, then add the flour and stir to combine and cook away any raw flour, about 30 seconds. Add the tomato paste and stir to incorporate, cooking an additional minute. Transfer the vegetable mixture to the slow cooker bowl.
Return the empty skillet to medium-high heat and add 1 1/2 cups of wine, the chicken broth, and soy sauce. Simmer, scraping up brown bits stuck to the pan, about one minute. Add the wine to the beef and vegetables.
Add the bay leaves and tapioca directly to the slow cooker then set on low and cook until meat is fork tender, about 8 hours.
When ready to serve, discard the bay leaves and stir in the bacon. Bring the remaining 1 cup of wine to a boil and reduce it by half, about 5-7 minutes. Add minced parsley to the beef burgundy and season with salt and pepper to taste. Serve over hot rice, mashed potatoes, or buttered gluten free egg noodles.