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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, cook bacon over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside. | 2. Dry beef thoroughly with paper towels. Season with salt and pepper; place half of beef (uncooked) into the slow cooker. | 3. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef into slow cooker. | 4. Add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering. Add chopped onion, carrots and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker. | 5. Return now empty skillet to high heat and add 1 1/2 cups wine, chicken broth and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker. | 6. Stir bay leaves and tapioca into slow cooker. Set slow cooker on low, cover and cook until meat is fork-tender, about 9 hours. | 7. In a skillet mix 1 tbs butter, 1 tbs sugar, 1/4 tsp salt and 1 cup of water place frozen pearl onions in the skillet, cover and let it cook on medium heat for 5-10 mins until the onions begin to caramelize, add mushrooms and 1/4 tsp salt cook another 3-5 minuets thoroughly caramelizing the mushrooms and pearl onions. Transfer the pearl onion/mushroom mixture into the slow cooker and cook for another 30 minuets. | 8. When ready to serve, discard bay leaves and stir in reserved bacon(personally I served the bacon on the side seeing as the hubbs isn't crazy about pieces of bacon in his Beef Burgundy). In large skillet, bring remaining 1 cup wine to boil over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve with buttered egg noodles, YUM! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	8	ounces	chopped	945.7391	2.903	28.6216	90.0153
beef chuck	4		cut	4134.4094	5.0773	480.3531	243.3499
salt black pepper			ground	201.7333	0.0	44.88	1.1333
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	2		peeled chopped	104.96	24.5248	2.3808	0.6144
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
thyme	2	teaspoons	chopped	1.6159999999999999	0.3912	0.08900000000000001	0.0269
tomato paste	4	tablespoons		52.48	12.1024	2.7648	0.3008
pinot noir wine	2 1/2	cups		201.7333	0.0	44.88	1.1333
chicken broth	1 1/2	1/2	reduced sodium	-	-	-	-
soy sauce	1/3	cup		45.05	4.1905	6.919	0.4845
bay leaf	3			-	-	-	-
tapioca	3	tablespoons		102.03	25.2766	0.0542	0.0057
parsley	3	tablespoons	minced	4.104	0.7216	0.3386	0.0901
white pearl onion	8	ounces		201.7333	0.0	44.88	1.1333
button mushroom	8	ounces	sliced	201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.