Beef Burgundy (slow-cooker)
Serves 4-6
- 2 pounds beef kabobs
- 4 oz bacon, cut crosswise into ¼” pieces
- Salt and ground pepper to season beef
- 1 large onion
- 2 medium small carrots, chopped coarse
- 1 Tbs diced garlic or dried garlic1 tsp chicken bouillon
- 1 tsp tomato paste or 1 small tomato, chopped
- 2/3 – 1 bottle Burgundy wine (or Cabernet Sauvignon, etc.)
- 1-2 bay leaves, depending on size
- ½ tsp whole black peppercorns
- 1 tsp dried parsley
- 1 tsp dried thyme
- 3 Tbs flour (regular or gluten-free)
- 8 ounces favorite mushrooms (optional) – whole or chopped
- 7 ounces pearl onions (optional)
Season beef with salt and pepper.
Fry bacon until crisp, drain and reserve fat.
Increase heat to high
Using 2 tsp bacon fat, brown half of beef cubes on all sides until deep brown – about 7 minutes. Set aside.
Repeat with an additional 2 tsp bacon fat and the other half of beef cubes.
Set aside browned beef.
Using 2 tsp bacon fat, sauté onion, carrot and garlic until onion is soft. Turn off the heat. Stir in the chicken bouillon, the tomato paste and about half of the wine. Add the 4 spices. Stir. Add beef and bacon.
Transfer the meat mixture to the crock pot. Sprinkle on the 3 Tbs of flour. Use the remaining wine to loosen all remaining meat scraps in the frying pan and transfer it to the crock pot. Add optional mushrooms and pearl onions for slow cooking (10 hour slow setting or 4 hour fast).
Serve over egg noodles, mashed potatoes or rice.
