In a large skillet, sauté the bacon over medium heat until crisp. Transfer to the slow cooker.
Remove all but 1 tablespoon (15ml) of bacon fat from the skillet. Salt and pepper the stewing beef and sear it in bacon fat in the skillet over medium heat until browned on all sides. Add to the slow cooker. Next, add the onions to the skillet and sauté for 2-3 minutes to soften. Add additional olive oil, if required. Then add in the garlic and continue to sauté for another minute. Add the onions and garlic to the slow cooker. Pour the red wine into the skillet to deglaze the pan and simmer for 4-5 minutes. Mix together 2 tablespoons (15g) of flour with 2 tablespoons (30ml) of water to form a paste. Whisk the paste into the wine until lump free and the sauce starts to thicken. Pour into the slow cooker along with the beef stock and tomato paste. Add in the carrots, pearl onions, mushrooms, thyme and bay leaves. Gently mix all ingredients together until fully combined. Cover and cook on high setting for 6 hours or on low for 8 hours until meat is tender.
Thirty minutes before serving, make the beurre manié by combining two tablespoons (30g) of softened butter with 2 tablespoons (15g) of flour. Form into teaspoon (5ml) size balls and add to the slow cooker giving it a good stir to blend. Continue to simmer for at least 30 minutes more to allow the sauce to thicken. Before serving, season with salt & pepper to taste. Garnish with fresh parsley and serve on a bed of mashed potatoes.
Bon Appetit!
Cook's Note:
BEURRE MANIÉ
It is a French technique meaning “kneaded butter” used to thicken stews, soups, and sauces. By kneading equal parts of butter and flour together, the flour becomes coated in butter. When formed into small balls and whisked into hot liquid, it releases its particles without creating lumps. It is used as a finishing step to thicken sauces creating a smooth, shiny luster.
In a large skillet, sauté the bacon over medium heat until crisp. Transfer to the slow cooker.
Remove all but 1 tablespoon (15ml) of bacon fat from the skillet. Salt and pepper the stewing beef and sear it in bacon fat in the skillet over medium heat until browned on all sides. Add to the slow cooker. Next, add the onions to the skillet and sauté for 2-3 minutes to soften. Add additional olive oil, if required. Then add in the garlic and continue to sauté for another minute. Add the onions and garlic to the slow cooker. Pour the red wine into the skillet to deglaze the pan and simmer for 4-5 minutes. Mix together 2 tablespoons (15g) of flour with 2 tablespoons (30ml) of water to form a paste. Whisk the paste into the wine until lump free and the sauce starts to thicken. Pour into the slow cooker along with the beef stock and tomato paste. Add in the carrots, pearl onions, mushrooms, thyme and bay leaves. Gently mix all ingredients together until fully combined. Cover and cook on high setting for 6 hours or on low for 8 hours until meat is tender.
Thirty minutes before serving, make the beurre manié by combining two tablespoons (30g) of softened butter with 2 tablespoons (15g) of flour. Form into teaspoon (5ml) size balls and add to the slow cooker giving it a good stir to blend. Continue to simmer for at least 30 minutes more to allow the sauce to thicken. Before serving, season with salt & pepper to taste. Garnish with fresh parsley and serve on a bed of mashed potatoes.
Bon Appetit!
Cook's Note:
BEURRE MANIÉ
It is a French technique meaning “kneaded butter” used to thicken stews, soups, and sauces. By kneading equal parts of butter and flour together, the flour becomes coated in butter. When formed into small balls and whisked into hot liquid, it releases its particles without creating lumps. It is used as a finishing step to thicken sauces creating a smooth, shiny luster.
