Slow Cooker Beef Burgundy
By: Sharon Chen
Published: Friday, August 11, 2017 - 12:40am

Ingredients




1 (5-pound) boneless beef chuck eye roast
Salt and pepper to taste
8 ounces (about 6 slices) bacon, cut into 1/4-inch pieces
3 medium onion, diced
1 medium carrot, peeled and finely chopped
1/4 cup tomato paste
2 teaspoons brown sugar
6 medium garlic cloves, minced (about 2 tablespoons minced garlic)
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1/4 cup flour (see note for a gluten-free version)
1 (750-ml) bottle Pinot Noir, or any medium-bodied red wine
1 cup chicken bone broth or low-sodium chicken broth
1/3 cup soy sauce (see note for a gluten-free version)
2 bay leaves
2 cups frozen pearl onions
10 ounces cremini mushrooms or baby bella mushrooms, roughly sliced
1 cup sweet peas
Chopped parsley for garnishing

Preparation

1 Trim beef chuck eye roast and cut into 1 1/2-inch pieces. Place the prepared beef in a 6-quart slow cooker. Season with salt and pepper. 2 Cook bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towel, leaving the fat in the skillet. Refrigerate the bacon until serving time. 3 Pour off all but 2 tablespoons of the bacon fat in the skillet. Add onions, carrot, tomato paste, sugar, garlic, thyme and a pinch of salt. Cook over medium-high heat until the vegetables are softened and lightly browned, about 10-12 minutes. Sprinkle flour all over the vegetables, stirring to coat. 4 Stir in wine, scraping up any browned bits, bring to a simmer, and cook to allow the alcohol evaporates, 10-12 minutes. 5 Pour the mixture over the beef in the slow cooker. Stir in chicken bone broth, soy sauce and bay leaves until evenly combined. Cover and cook on low for 9-11 hours or on high for 5-7 hours, until meat is tender. 6 About 30 minutes before serving, add frozen pearl onions, mushrooms, and sweet peas in the slow cooker. 7 When the cooking is done, let the cooking liquid settle for 5 minutes, then remove as much fat as possible from the surface using a large spoon. Remove the bay leaves. Taste and season with salt and pepper if desired. 8 Reheat the bacon in a microwave on high power for 30 minutes. Serve the beef burgundy over mashed potatoes and sprinkle individual portions with the bacon. Garnish with chopped parsley.

About

For a weeknight meal, this savory and scrumptious beef burgundy can be easily put together in a slow cooker to simplify the process!