Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 ounces mushrooms, quartered
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine flour, salt, and black pepper. Toss beef cubes until well coated.
- Heat olive oil in a skillet over medium-high heat. Cook bacon until crispy, then remove and set aside.
- Brown beef in batches in the same skillet. Transfer browned beef to the slow cooker.
- Add diced onion and carrots to the skillet and sauté for 5 minutes. Add garlic and cook 1 more minute.
- Pour in red wine, scraping browned bits. Add beef broth, tomato paste, thyme, and bay leaf. Stir well.
- Pour wine mixture over beef in slow cooker. Add cooked bacon and mushrooms. Stir gently.
- Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is tender.
- Remove bay leaf, adjust seasoning, and serve hot garnished with parsley.
Notes
- For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into slow cooker during the last 30 minutes.
- Red wine can be substituted with additional beef broth for a non-alcoholic version; add a splash of vinegar for acidity.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: French