It’s so low-maintenance to assemble this recipe in the slow-cooker—plus, the result is amazing!
Difficulty: Easy
Time: 45 min. preparation time, 0 min. baking time
Nutrition: Calories ca 962 / Protein 88g / Carbohydr. 74g / Fat 27g
Ingredients (6 servings)
| 1.33 kg | beef rump or chuck |
| 3 tbsp | flour, plus more for thickening |
| 1.25 tsp | salt |
| 0.5 tsp | black pepper |
| 6 strips | bacon |
| 1 | large carrot |
| 1 | medium onion |
| 3 cloves | garlic |
| 200 g | shallots or pearl onions |
| 2 | large potatoes |
| 240 ml | beef stock |
| 1 tbsp | tomato paste |
| 3 sprigs | thyme |
| 2 | bay leaves |
| 475 ml | full-bodied red wine, like Burgundy or Bordeaux |
| 300 g | cremini mushrooms |
| 28 g | butter |
| 0.5 kg | tagliatelle |
| kosher salt |
Utensils
plate, wooden spoon, sieve, large skillet, paper towels, slow cooker, cutting board, knife, large pot, large mixing bowl
Wine Tip
Pinot Noir, Oregon
A younger, dry Pinot Noir, with its spicy aromas and fine acidity, complements the classic Burgundian dish.
Step 1
Cut beef into large cubes. Toss beef in flour, salt, and pepper; set aside. Slice bacon into strips, chop onion and carrot, mince garlic, and cube potatoes; if shallots are large, halve them.
cutting board, knife, large mixing bowl
1.33 kg beef rump or chuck / 3 tbsp flour / 1.25 tsp salt / 0.5 tsp black pepper / 6 strips bacon / 1 large carrot / 1 medium onion / 3 cloves garlic / 200 g shallots or pearl onions / 2 large potatoes
Step 2
Fry bacon until crisp. Set aside to drain on paper towel-lined plate. Add beef to skillet and brown all sides well. Transfer to slow cooker, then brown carrot, onion, and garlic in skillet and add to slow cooker, along with stock, tomato paste, thyme, bay leaves, and wine. Cover and cook on low for 6 – 8 hours.
plate, large skillet, paper towels, slow cooker
240 ml beef stock / 1 tbsp tomato paste / 3 sprigs thyme / 2 bay leaves / 475 ml full-bodied red wine, like Burgundy or Bordeaux
Step 3
Meanwhile, clean and slice mushrooms, then sauté them in butter until soft and golden brown. Add to slow cooker about 1 hour before serving.
wooden spoon
300 g cremini mushrooms / 28 g butter
Step 4
When almost ready to serve, boil pasta, according to package instructions, in salted water. If sauce is too thin, remove lid and turn slow cooker to high; sift in a little bit of flour, a tablespoon at a time, and stir to combine until thickened. Serve stew over tagliatelle and enjoy!
sieve, large pot
0.5 kg tagliatelle / kosher salt / flour for thickening