Today Show Beef Burgundy (Slow Cooker) - cooking recipe

Ingredients

2 lbs boneless beef chuck roast, trimmed of fat and cut into 1-inch cubes
2 1/2 cups pinot noir wine
1 cup beef broth
3 slices thick cut bacon, cut into 1/8 inch pieces
1 large yellow onion, chopped (approximately 3 cups)
3 -4 medium red potatoes, cut each into 8 pieces (approximately 3-4 cups)
5 medium carrots, 1/2 pieces (approximately 2 cups)
1 cup sliced mushrooms
0.5 (14 ounce) bag frozen white pearl onions, slightly thawed
1 tablespoon tomato paste
2 -3 tablespoons olive oil
3 garlic cloves, minced
1/4 cup all-purpose flour
3 sprigs fresh thyme
2 bay leaves
1/4 cup fresh parsley
salt
pepper

Preparation

Place potatoes in bottom of slow cooker.
Season beef with salt and pepper, dust with flour and set aside.
Cook bacon in large skillet over medium-high heat until most of the fat is rendered. Remove with slotted spoon to slow cooker.
Brown meat in bacon fat, working in batches if necessary. Remove meat to slow cooker.
Heat olive oil in skillet. Add onions and saute until translucent and fragrant, approximately 5 minutes. Add garlic, saute for 1 minute. Add carrots and saute for 5 more minutes. Transfer entire contents of skillet to slow cooker.
Optional: Deglaze pan with wine and add to slow cooker.
Add all remaining ingredients to slow cooker except mushrooms, pearl onions and parsley. Turn slow cooker to low cooking setting. Cook for 6-7 hours.
Add mushrooms and pearl onions. Season. Turn cooking setting to high and allow to cook for 1 hour.
Season to taste and transfer to serving dishes. Garnish with fresh chopped parsley.