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French Burgundy Beef Stew with Pearl Onions
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 1/2 cups pearl onions, peeled
  • 4 slices bacon, chopped
  • 3 carrots, peeled and sliced into 1/2-inch rounds
  • 2 cups beef broth
  • 1 1/2 cups dry red wine
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the chopped bacon in a large skillet over medium heat and cook until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
  • Add the beef cubes to the same skillet in a single layer. Brown the beef on all sides, working in batches if needed, then transfer it to the slow cooker.
  • Add the pearl onions, sliced carrots, cooked bacon, minced garlic, thyme, bay leaves, salt, and pepper to the slow cooker.
  • Pour in the beef broth and red wine. Stir gently to combine everything.
  • Cover and cook on low for 8 hours until the beef is very tender and the broth has thickened slightly from the vegetables.
  • Remove the bay leaves before serving.

Notes

Peel the pearl onions just before adding them so they keep their shape during the long cook. If the broth seems thin at the end, mash a few carrot slices against the side of the slow cooker and stir them back in. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board