Ingredients
Scale
- 2 pounds of beef chuck, cut into 1-inch cubes
- 4 slices of bacon, chopped
- 1 large onion, diced
- 2 carrots, sliced
- 3 cloves of garlic, minced
- 2 cups of red wine (preferably Burgundy)
- 2 cups of beef stock
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons of flour (optional, for thickening)
- Fresh parsley for garnish
Instructions
- Brown the bacon in a skillet over medium heat until crispy.
- Sear the beef cubes in the leftover bacon fat.
- Sauté diced onion and sliced carrots in the skillet for about 5 minutes.
- Transfer beef, bacon, and vegetables to a slow cooker; add red wine, beef stock, tomato paste, garlic, thyme, bay leaf, salt, and pepper.
- Set slow cooker to low for 8 hours or high for 4 hours.
- If desired, thicken the sauce by adding a flour slurry in the last 30 minutes.
- Remove the bay leaf, serve with fresh parsley, and enjoy!
Notes
- This dish pairs well with crusty bread or creamy mashed potatoes.
- Feel free to customize with your favorite vegetables.
- Prep Time: 20 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: French
- Diet: Gluten-Free (if using gluten-free flour)