Beef Burgundy Recipe

Ingredients

• 2 lb boneless beef chuck pot roast, cut into 1-inch pieces
• 2 tsp olive oil
• 3 medium onions, chopped
• 4 medium carrots, cut into ¾-inch pieces
• 2 cups frozen small whole onions
• 2 cloves garlic, minced
• 2 Tbsp quick-cooking tapioca
• 1 cup Burgundy wine or lower-sodium beef broth
• ½ cup lower-sodium beef broth
• ¼ cup brandy or lower-sodium beef broth
• 1 Tbsp tomato paste
• 1 tsp dried thyme, crushed
• ½ tsp dried rosemary, crushed
• ½ tsp black pepper
• 2 bay leaves
• 1 cup quartered fresh cremini mushrooms
• 2 tsp olive oil
• 3 slices turkey bacon, coarsely chopped (optional)
• 1 recipe Skins-On Garlic Mashed Potatoes
• Chopped fresh Italian (flat-leaf) parsley

1. In a large nonstick skillet brown half of the beef in 1 tsp. of the oil over medium-high heat; remove from skillet. Repeat with remaining beef and oil.
2. In a 3-½- or 4-quart slow cooker place chopped onions, carrots, whole onions, and garlic. Sprinkle with tapioca. Place beef on top of vegetables. In a medium bowl whisk together wine, broth, brandy, tomato paste, thyme, rosemary, and pepper. Pour over all in cooker. Add bay leaves, tucking them into the liquid.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard the bay leaves.
4. Near the end of cooking time, in a large skillet cook mushrooms in 2 tsp. hot oil over medium-high heat until browned. If desired, in a large nonstick skillet cook bacon until cooked through; remove from skillet and drain on paper towels. Serve beef mixture with Skins-On Garlic Mashed Potatoes. Top each serving with mushrooms, parsley, and, if desired, bacon pieces.