Slow-Cooker Beef Burgundy

Name: Slow-Cooker Beef Burgundy
Yield: Serves 8
Cuisine: Europe, French
Ingredients: 5 pounds, boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces; , Salt and pepper; 2 tablespoons, vegetable oil; 4 slices, bacon, chopped fine; 2 , onions, chopped fine; 1 , carrot, peeled and chopped fine; 1/3 cup, all-purpose flour; 1/4 cup, tomato paste; 6 , garlic cloves, minced; 1 tablespoon, minced fresh thyme or 3/4 teaspoon dried; 2½ cups, dry red wine; 1½ cups, beef broth, plus extra as needed; 1/3 cup, soy sauce; 2 , bay leaves; 2 cups, frozen pearl onions; 3 tablespoons, unsalted butter; 2 teaspoons, sugar; 1 pound, cremini mushrooms, trimmed and halved if small or quartered if large; 2 tablespoons, minced fresh parsley

21 comments

This traditionally French dish is both rich and perfect for a crowd.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES8

TIME9 to 10 hours on low or 6 to 7 hours on high

Slow cooker size5 to 7 quarts

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

To ensure a rich-tasting, company-worthy beef burgundy, we decided it was worth a little extra prep time. So to start, we browned half the meat in a skillet (the other half can be added raw to the slow cooker). Then we boosted the base of t...

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