Category: Main Course
Beef Burgundy - TastyPlanner.com
Chef: Jdubbs23
American-style beef stew is a natural for the slow cooker, but a more sophisticated beef Burgundy doesn’t fare as well—long hours in a covered slow cooker turn its foundation of red wine sour. Here’s how we revised this French classic for the slow cooker:
Test Kitchen Discoveries
To save time, we used precut meat (labeled “chuck”) and browned only half of it in bacon drippings before adding it to the slow cooker.
Since slow cookers have a tendency to wash out the flavor of stew, we added a lot of garlic and thyme, half a can of tomato paste for sweetness, and a hit of soy sauce to boost both flavor and color.
Adding a splash of wine at the end of cooking produced a sharp and astringent taste. For a more balanced wine flavor, we reduced the finishing wine by half before adding it to the cooked stew, which allowed the alcohol time to cook out and the flavors time to mellow.
Make sure to use the low setting on your slow cooker; the stew will burn on the high setting. Serve with boiled potatoes (the traditional accompaniment), mashed potatoes, or buttered egg noodles.
Recipe Source: America's Test Kitchen
Ingredients
8 ounces bacon, chopped
4 pounds beef stew meat (preferably chuck)
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
Instructions
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. 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.
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.
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.
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.
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.
Make Ahead: The recipe can be prepared through step 4 up to 2 days in advance. Refrigerate the bacon, browned beef, raw beef, vegetable mixture, and wine mixture separately. When ready to cook the stew, transfer these ingredients (except bacon) to the slow cooker and proceed with step 5.
The Final Touch In addition to the rich flavor of the wine, many people consider a garnish of sautéed onions and mushrooms one of the hallmarks of a great beef Burgundy. We think this little bit of last-minute kitchen work is worth the effort.
Instructions for the Garnish: Before reducing wine in step 6, bring 2 cups frozen pearl onions, 5 tablespoons unsalted butter, 1 tablespoon sugar, and 1/2 cup water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add 10 ounces white mushrooms, quartered, and 1/4 teaspoon salt and cook until vegetables are browned and glazed, about 5 minutes. Stir onions and mushrooms into stew and proceed to reduce wine in now-empty skillet as directed in step 6.
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