Ingredients

The following ingredients have 4 Servings
  • 6 slices bacon (coarsely chopped)
  • 3 pounds beef chuck roast (cut into 1 1/2 inch pieces)
  • salt and pepper to taste
  • 1 cup red wine (such as Pinot Noir, Merlot or Cabernet)
  • 3 cups beef broth
  • 1/2 cup tomato sauce (from an 8 ounce can)
  • 1/4 cup flour
  • 1 tablespoon garlic (minced)
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 4 carrots (peeled and cut into 1 inch pieces)
  • 1 pound cremini mushrooms (halved)
  • 1 cup pearl onions (fresh or frozen)
  • 2 tablespoons parsley (chopped)

Instruction

  • Heat a large pot over medium high heat. Add the bacon and cook for 4-5 minutes or until crispy.
  • Remove the bacon from the pan. Add the beef in a single layer. You may need to work in batches.
  • Season the beef with salt and pepper.
  • Cook the beef for 3-4 minutes per side or until golden brown.
  • Remove the meat from the pan.
  • Add the red wine to the pan. Bring to a simmer and cook for 3 minutes or until it is reduced by half.
  • Pour the beef broth and tomato sauce into the pan and stir to combine.
  • Whisk in the flour until smooth.
  • Place the beef and bacon in a slow cooker. Add the garlic, thyme, bay leaf, carrots, mushrooms and pearl onions. Season the vegetables with salt and pepper to taste.
  • Pour the beef broth mixture into the slow cooker, then stir everything together.
  • Cover the slow cooker and cook on low for 8 hours or until the meat is tender.
  • Uncover the slow cooker. Sprinkle the parsley over the top of the stew, then serve.