Servings: 6 servings
Calories: 500kcal
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes Best cut for tenderness
- ¼ cup all-purpose flour For coating the beef
- 1 teaspoon salt Adjust to taste
- ½ teaspoon black pepper Adjust to taste
- 2 tablespoons olive oil For browning the beef
- 4 slices bacon, chopped Adds flavor
- 1 medium onion, diced
- 2 carrots sliced
- 2 cloves garlic, minced
- 2 cups red wine (Burgundy or Pinot Noir) For flavor
- 2 cups beef broth To be used alongside or as substitute for wine
- 1 tablespoon tomato paste For richness
- 1 teaspoon dried thyme
- 1 leaf bay leaf To be removed after cooking
- 8 ounces mushrooms, quartered
- 2 tablespoons fresh parsley, chopped For garnish
Thickening (Optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water To thicken sauce if desired
Instructions
Preparation
- In a large bowl, toss the beef cubes with flour, salt, and pepper until they are well coated.
- In a large skillet, heat olive oil over medium-high heat. Add the chopped bacon and cook until crispy. Remove bacon and set aside, keeping the rendered fat in the skillet.
- Brown the beef in batches in the skillet, making sure not to overcrowd the pan. Transfer browned beef to the slow cooker as you go.
- In the same skillet, add the diced onion and sliced carrots. Sauté for about 5 minutes until they start to soften.
- Add the minced garlic and cook for one more minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for a short time.
- Add the beef broth, tomato paste, dried thyme, and bay leaf to the wine mixture. Stir to combine well.
- Pour this mixture over the beef in the slow cooker. Then, add the cooked bacon and quartered mushrooms. Stir everything together.
Cooking
- Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
- Once cooked, remove the bay leaf. Taste and adjust seasoning if needed.
- If you like a thicker sauce, stir in the cornstarch slurry during the last 30 minutes of cooking.
Serving
- Serve hot, garnished with fresh parsley. This dish goes wonderfully with mashed potatoes, crusty French bread, or a green salad.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can freeze for 2-3 months. To reheat, thaw overnight and warm gently on the stove, adding beef broth if needed.
Nutrition
Serving: 1g | Calories: 500kcal | Carbohydrates: 40g | Protein: 38g | Fat: 22g | Saturated Fat: 8g | Sodium: 1000mg | Fiber: 5g | Sugar: 3g
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