Beef Burgundy

Name: Beef Burgundy
Ingredients: 4 pounds beef stew meat (preferably chuck); Table salt and ground black pepper; 1 large onion , chopped fine; 2 carrots , peeled and chopped fine; 8 garlic cloves, minced; 2 teaspoons chopped fresh thyme leaves; 4 tablespoons tomato paste; 2 1/2 cups Pinot Noir; 1 1/2 cups low-sodium chicken broth; 1/3 cup soy sauce; 3 bay leaves; 3 tablespoons Minute Tapioca; 3 tablespoons minced fresh parsley leaves

13 ingredients

1 steps

Ingredients

4 pounds beef stew meat (preferably chuck)
Table salt and ground black pepper
1 large onion , chopped fine
2 carrots , peeled and chopped fine
8 garlic cloves, minced
2 teaspoons chopped fresh thyme leaves
4 tablespoons tomato paste
2 1/2 cups Pinot Noir
1 1/2 cups low-sodium chicken broth
1/3 cup soy sauce
3 bay leaves
3 tablespoons Minute Tapioca
3 tablespoons minced fresh parsley leaves

Directions

1

{"0":"1. 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.","2":"2. 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.","4":"3. 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.","6":"4. 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.","8":"5. 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.","10":"6. 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."}