Ingredients:

  • 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
  • 4 strips of bacon or pancetta, diced
  • 2 tbsp (30 ml) olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 cloves garlic, minced
  • 2 tbsp (30 g) all-purpose flour
  • 2 cups (480 ml) dry red wine (preferably Burgundy)
  • 2 cups (480 ml) beef broth
  • 1 tbsp (15 ml) tomato paste
  • 1 bay leaf
  • 1 tsp (5 g) dried thyme
  • 8 oz (230 g) cremini mushrooms, quartered
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Chop beef, bacon, onion, and carrots. Mince garlic and quarter mushrooms.
  2. In a large skillet, cook diced bacon over medium heat until crispy. Remove and set aside.
  3. In the same skillet, add olive oil and beef cubes. Sear on all sides until browned. Remove and set aside.
  4. Add onion and carrots to the skillet; cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
  5. Sprinkle flour over the vegetables and stir. Pour in red wine, scraping up any bits from the bottom of the skillet.
  6. Transfer the vegetable-wine mixture to the slow cooker. Add beef, bacon, broth, tomato paste, bay leaf, thyme, and mushrooms. Stir to combine.
  7. Set the slow cooker to low and cook for 4-5 hours or until beef is tender.
  8. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.