Bucket Week means it’s time to pull out the big guns — meaning we got into Mrs. Coach’s red wine stash last night and cranked up a fancy French beef stew to get ready for the Boilers. Go ahead and serve with a crusty baguette.
2 lbs. boneless beef chuck, cut to 1 inch cubes
1 tablespoon oil
4 slices bacon, finely chopped
2 large shallots, finely chopped
¼ cup tomato paste
3 garlic gloves, finely chopped
1 tablespoon fresh thyme
½ cup all-purpose flour
1¾ cups Pinot Noir
5 medium carrots, sliced
8-10 medium sized new potatoes, halved
1 cup chicken broth
¼ cup soy sauce
Dry beef with paper towel and season with salt and pepper. Place half of it in the slow cooker. Heat oil in a 12 inch skillet over medium-high until just smoking. Brown remaining 1 lb of beef well on all sides, about 7-10 minutes; transfer to a slow cooker
Cook bacon in skillet over medium-high heat until crisp, about 5 minutes. Stir in shallots cook until translucent. Add in garlic and thyme and cook for 30 seconds. Stir tomato paste and flour; cook for 1 minute. Slowly whisk in 1¼ cups wine, scrapping up any browned bits and smoothing out any lumps; transfer to slow cooker. Add in carrots and potatoes to slow cooker.
Stir broth and soy sauce into slow cooker. Cover and cook until beef is tender 9-11 hours on low or 5-7 hours on high.