Slow Cooker Beef Burgundy

Slow Cooker Beef Burgundy

1 (5 pound) boneless beef chuck roast, trimmed and cut into 1 1/2 inch chunks
Salt and pepper
1 tablespoon vegetable oil
4 ounces bacon (about 4 slices), minced
3 onions, minced
1 carrot, peeled and minced
1/4 cup tomato paste
6 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 1/2 cups Pinot Noir
1 1/2 cups low-sodium chicken broth, plus extra as needed
1/3 cup soy sauce
2 bay leaves
2 cups frozen pearl onions
1/2 cup water
3 tablespoons unsalted butter
2 teaspoons sugar
1 pound cremini mushrooms, trimmed and halved if small or quartered if large

1. Dry beef with paper towels and season with salt and pepper. Heat oil in a 12 inch skillet over medium-high heat, brown meat (half at a time) well on all sides, 7 to 10 minutes. Transfer to slow cooker. 

2. Cook bacon in skillet over medium-high heat until crisp, about 5 minutes. Stir in onions, carrot, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8 to 10 minutes.  Stir in flour and cook for 1 minute.  Slowly whisk in 1 1/4 cups wine, scraping up any brown bits and smoothing out any lumps; transfer to slow cooker. 

3. Stir broth, soy sauce, and bay leaves into slow cooker. Cover and cook until beef is tender 9 to 11 hours on low to 5 to 7 hours on high. 

4. About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to a boil in a 12 inch skillet.  Reduce to simmer, cover, and cook until frozen onions are fully thawed and tender, about 5 to 8 minutes.  Uncover, bring to a boil, and cook until all liquid evaporates. Stir in mushrooms and cook until vegetables are glazed, 8 to 12 minutes. Transfer to slow cooker. 

Add remaining 1 1/4 cups wine to skillet and simmer until it is reduced by half, 6 to 8 minutes; transfer to slow cooker. Let stew settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. (Adjust stew consistency with additional hot broth as needed.)  Season with salt and pepper to taste and serve.