In a large skillet, cook bacon over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
Dry beef thoroughly with paper towels. Season with salt and pepper; place half of beef (uncooked) into the slow cooker.
Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef into slow cooker.
Add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering. Add chopped onion, carrots and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker.
Return now empty skillet to high heat and add 1 1/2 cups wine, chicken broth and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker.
Stir bay leaves and tapioca into slow cooker. Set slow cooker on low, cover and cook until meat is fork-tender, about 9 hours.
In a skillet mix 1 tbs butter, 1 tbs sugar, 1/4 tsp salt and 1 cup of water place frozen pearl onions in the skillet, cover and let it cook on medium heat for 5-10 mins until the onions begin to caramelize, add mushrooms and 1/4 tsp salt cook another 3-5 minuets thoroughly caramelizing the mushrooms and pearl onions. Transfer the pearl onion/mushroom mixture into the slow cooker and cook for another 30 minuets.
When ready to serve, discard bay leaves and stir in reserved bacon(personally I served the bacon on the side seeing as the hubbs isn't crazy about pieces of bacon in his Beef Burgundy). In large skillet, bring remaining 1 cup wine to boil over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve with buttered egg noodles, YUM!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	545.28 Kcal (2283 kJ)
Calories from fat	204.59 Kcal
		% Daily Value*
Total Fat	22.73g	35%
Cholesterol	161.6mg	54%
Sodium	1153.74mg	48%
Potassium	1275.79mg	27%
Total Carbs	16.37g	5%
Sugars	4.46g	18%
Dietary Fiber	2.27g	9%
Protein	57.37g	115%
Vitamin C	9.7mg	16%
Vitamin A	0.2mg	5%
Iron	5.5mg	31%
Calcium	65.1mg	7%

Amount Per 100 g
Calories	110.29 Kcal (462 kJ)
Calories from fat	41.38 Kcal
		% Daily Value*
Total Fat	4.6g	35%
Cholesterol	32.69mg	54%
Sodium	233.37mg	48%
Potassium	258.05mg	27%
Total Carbs	3.31g	5%
Sugars	0.9g	18%
Dietary Fiber	0.46g	9%
Protein	11.6g	115%
Vitamin C	2mg	16%
Iron	1.1mg	31%
Calcium	13.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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