|1½ kg||beef rump or chuck|
|200 g||shallots or pearl onions|
|240 ml||beef stock|
|1 tbsp||tomato paste|
|475 ml||full-bodied red wine, like Burgundy or Bordeaux|
|300 g||cremini mushrooms|
|3 tbsp||flour, plus more for thickening|
Pinot Noir, Oregon
A younger, dry Pinot Noir, with its spicy aromas and fine acidity, complements the classic Burgundian dish.
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.
Fry bacon until crisp. Set aside to drain on paper towel-lined plate. Add beef to skillet and brown all sides well. Transfer beef and bacon to slow cooker along with potatoes and shallots. Brown carrot, onion, and garlic in same skillet and add to slow cooker, as well.
Add stock, tomato paste, thyme, bay leaves, and wine to slow cooker. Cover and cook on low for 6 – 8 hours.
Meanwhile, clean and slice mushrooms, then sauté them in butter until soft and golden brown. Add to slow cooker about 1 hour before serving.
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!