Beef Burgundy for the Slow Cooker Recipe

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Ingredients:

Serving

8 oz bacon, chopped
4 lbs beef stew meat ( preferably chuck)
table salt & fresh ground pepper
1 large onion, chopped fine
2 carrots, peeled and chopped fine
8 garlic cloves, minced
2 tsp chopped fresh thyme leaves
4 tbsp tomato paste
2 1/2 cups pinot noir wine
1 1/2 cups low sodium chicken broth
1/3 cup soy sauce
3 bay leaves
3 tbsp minute tapioca
3 tbsp minced fresh parsley leaves
sauteed onion , and
mushroom (for garnish )

Directions:

Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
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 until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning 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 to slow cooker insert.
Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover, and cook until meat is fork-tender, about 9 hours.
When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining 1 cup 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 seasonings. Serve with sauteed onions and mushrooms on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	923.97 Kcal (3868 kJ)
Calories from fat	514.73 Kcal
		% Daily Value*
Total Fat	57.19g	88%
Cholesterol	229.59mg	77%
Sodium	1747.75mg	73%
Potassium	852mg	18%
Total Carbs	13.42g	4%
Sugars	2.75g	11%
Dietary Fiber	1.42g	6%
Protein	70.28g	141%
Vitamin C	7.2mg	12%
Vitamin A	0.2mg	5%
Iron	0.7mg	4%
Calcium	49.2mg	5%

Amount Per 100 g
Calories	211.13 Kcal (884 kJ)
Calories from fat	117.62 Kcal
		% Daily Value*
Total Fat	13.07g	88%
Cholesterol	52.46mg	77%
Sodium	399.36mg	73%
Potassium	194.68mg	18%
Total Carbs	3.07g	4%
Sugars	0.63g	11%
Dietary Fiber	0.32g	6%
Protein	16.06g	141%
Vitamin C	1.6mg	12%
Iron	0.2mg	4%
Calcium	11.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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