My girlfriend KP made this “her way” a week or so ago and sent me a text “Soooo Yummy!!! U gotta make it” I also can’t help thinking Ron Burgundy every time I say Beef Burgundy 🙂
I do have pretty good intentions when I make up my grocery shopping list for the week. Even though I mostly have a plan; sometimes life happens and I just can’t get to what I planned on cooking. This week I bought 5-lb beef chuck roast with the whole intention of prepping my slow-cooker some night during the week and putting it on to cook while at work. Well the week totally got away from me this week and here we are at Friday already and the roast was still sitting in the fridge.
I’m not a huge fan of freezing beef; well except for hamburger; and my guys were leaving Saturday afternoon for a 5-day ski trip out West so I decided to try something new. I prepped the crock-pot when I got home from work Friday night and put it on before I went to bed. I figured we would have it for lunch; it is a little extravagant for our typical Saturday lunch; but I didn’t have to freeze the roast and I sent the guys off with a really nice meal.
My buddy SF was here as he was going skiing with my guys; he has made a few of the meals from this blog and he really liked this one but when I told him “it is a process” I could tell he was a little less thrilled. He tends to take recipes and tweaks them a little to what he has on hand or feels like. I totally respect that – KP did the same thing! I can’t wait for him to try this recipe and tell me how he made it his own.
1 (5-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks
Kosher Salt & Fresh cracked Black Pepper
1 tbs olive oil
4-5 pieces of bacon cooked to crisp and minced
2-3 onions, minced
1 carrot, peeled and minced
¼ cup tomato paste
6 garlic cloves, minced
1 tsp dried thyme
1/3 cup flour
2 ½ cups or 1 bottle Pinot Noir
1 ½ cups chicken broth
1/3 soy sauce
2 bay leaves
2 cups frozen pearl onions
½ cup water
3 tbs unsalted butter
2 tsp sugar
1 pound cremini mushrooms, trimmed and halved if small or quartered if large
Dry beef with paper towels and season with salt and pepper. Place half of beef in the slow cooker. Heat oil in a 12-inch skillet over medium-high heat until just smoking; brown remaining beef well on all sides transfer to slow cooker.
Cook bacon in the skillet until crisp remove and set aside. Stir in chopped onions, carrot, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned. Stir in flour and cook for 1 minute. Slowly whisk in 1 ¼ cups wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
Stir in broth, soy sauce, and bay leaves into the slow cooker. Cover and cook until beef is tender. 9-11 hours on low or 5-7 hours on high.
About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to boil in 12-inch skillet. Reduce to simmer, cover, and cook until onions are fully thawed and tender. 5-8 minutes. Uncover, bring to a boil, and cook until all liquid evaporates. Stir in mushrooms and cook until vegetables are browned and glazed. Transfer to slow cooker.
Add remaining 1 ¼ cups wine to skillet and simmer until reduced by half. Let stew settle for 5-10 minutes, then remove the fat from the top. Discard bay leaves, adjust stew consistency with hot broth if needed, mine did not. Season with salt and pepper to taste and sever over mashed potatoes.