America's Test Kitchen Slow Cooker Beef Burgundy

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This recipe is from the america's test kitchen slow cooker episode. i'm not a fan of slow cookers, but this beef burgundy is soooo delicious and full of rich flavors you would never guess that it was made in a slow cooker, definitely a keeper!!

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Steps

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In a large skillet , cook bacon over medium-high heat until crisp.

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Using slotted spoon , transfer bacon to paper towel-lined plate and refrigerate.

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Pour half of bacon fat into small bowl.

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Set skillet with remaining bacon fat aside.

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Dry beef thoroughly with paper towels.

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Season with salt and pepper.

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Place half of beef into the slow cooker.

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Heat skillet containing remaining bacon fat over medium-high heat until just smoking.

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Cook remaining beef in single layer until deep brown on all sides , about 8 minutes.

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Transfer browned beef into slow cooker.

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Add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering.

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Add chopped onion , carrots and 1 / 4 teaspoon salt and cook until vegetables begin to brown , about 5 minutes.

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Add garlic and thyme and cook until fragrant , about 30 seconds.

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Add tomato paste and stir until beginning to brown , about 45 seconds.

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Transfer mixture to slow cooker.

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Return now empty skillet to high heat and add 1 1 / 2 cup.

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Ingredients

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bacon, beef chuck, salt & freshly ground black pepper, onion, carrots, garlic cloves, fresh thyme, tomato paste, pinot noir wine, reduced-sodium chicken broth, soy sauce, bay leaves, minute tapioca, fresh parsley, white pearl onions, button mushrooms