We just got a big box of grass-fed beef from TX Bar Organics delivered. Both my husband and I agreed that this was some of the tastiest and most tender grass-fed beef we have ever had. I get a lot of questions from readers about where we buy our grass-fed beef and we buy the majority of it from a local ranch. For those of you that do not have local grass-fed beef available, TX Bar Organics is a great option, as they will ship it right to your door.
And guess what?!? Right now, TX Bar Organics is offering a package called, The Paleo Slow Cooker Cookbook package. It comes with a variety of delicious meats, plus a free copy of my cookbook! Get all the details here!
My recent order had some stew meat and chuck-roast, so I decided to make some Slow Cooker Beef Burgundy.
Slow Cooker Beef Burgundy
6 quart slow cooker or larger – I love this one!
6 pieces bacon, chopped
1 large onion, chopped
2 large carrots, peeled and chopped
5 cloves garlic, minced
2 tablespoons tomato paste (I like this one because it comes in a glass jar)
3 lbs. beef stew meat or chuck roast, cut into 2 inch cubes (I used TX Bar Organics)
salt and pepper
1/4 bunch fresh thyme sprigs
1.5 cups Pinot Noir
1.5 cups beef broth (Don’t want to make your own? Buy pasture-raised broth HERE.)
2 bay leaves
2 tablespoons tapioca start (optional for thickening liquid) (I use this one)
1/4 cup fresh parsley leaves, minced for garnish
*Sauteed onions and mushrooms for garnish (optional)
- Cook bacon until crisp, in a large skillet over medium-high heat. Remove the bacon from the pan with a slotted spoon and set aside. Pour bacon fat into a small bowl or a glass jar, leave enough behind to saute the vegetables, about 1 tablespoon.
- Add onions and carrots to the skillet and saute until soft, about 5 to 7 minutes, add garlic cloves and tomato paste and saute until tomato paste goes from a bright red to a brick color, about 45 seconds. Transfer the vegetables to the slow cooker.
- Add another tablespoon of bacon fat to the skillet if needed. Generously salt and pepper the beef. Brown the beef in batches, turning to make sure all sides are browned, about 7 minutes. Transfer browned beef to the slow cooker.
- Add wine, broth, bay leaves, thyme and tapioca starch to the slow cooker.
- Cook on low for 8 to 10 hours.
- Discard stems from thyme sprigs and bay leaves.
- Adjust salt and pepper, garnish with chopped parsley and cooked bacon. Serve and Enjoy!
*Usually, Beef Burgundy is topped with a delectable garnish of sauteed onions and mushrooms. I didn’t have time to make it this time, but I plan to remake the recipe next week and I will update the instructions on how to make this garnish. If you wish to do so now, you can saute 1 cup of pearl onions and about 10 ounces of white mushrooms in butter.
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