Slow-Cooker Beef Burgundy

Name: Slow-Cooker Beef Burgundy
Yield: Serves 6 to 8
Cuisine: Europe, French
Ingredients: 8 ounces, bacon, chopped; 4 pounds, beef stew meat (preferably chuck); , Salt and 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

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Appears in Cook's Country December/January 2007, America's Test Kitchen TV

We wanted to bring this dish to its earthy, robust, warm potential: satisfyingly large chunks of tender meat draped with a velvety sauce brimming with the flavor of good Burgundy wine and studded with caramelized mushrooms and pearl onions.

SERVES6 to 8

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WHY THIS RECIPE WORKS

Given the amount of simmering time required for classic Beef Burgundy, we thought this stew could be easily morphed into a slow-cooker version that would have the same tender beef chunks and rich, earthy sauce as the original. For a long b...

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