Recipe Index

Ingredients

• 8 slices bacon, diced
• 3 lbs beef chuck roast, cut into bite-sized pieces
• 3 Tbsp all purpose flour
• 1 1/2 cups dry red wine, such as pinot noir
• 2 cups frozen pearl onions
• 2 carrots, peeled and chopped into 1 inch pieces
• 4 cloves garlic, minced
• 3 Tbsp tomato paste
• 4 cups beef stock or broth, reduced sodium is preferred
• 1 - 2 Tbsp beef base, optional
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 lb small mushrooms, halved
• 1 lb red or yellow baby potatoes, halved or quartered
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp butter, salted or unsalted, softened
• 2 Tbsp all purpose flour

Method

1. Cook the bacon in a large skillet over medium heat until browned and crisp; lift out to a paper towel-lined plate, keeping the drippings in the pan.
2. Toss the beef with 3 tbsp flour in a sealed bag until coated.
3. Raise the heat to medium-high; brown the beef in the bacon drippings, about 2 minutes per side; transfer to the slow cooker and top with most of the bacon.
4. Pour the wine into the skillet; scrape up the browned bits; pour the liquid into the slow cooker.
5. Add the pearl onions, carrots, garlic, tomato paste, beef stock, beef base if using, bay leaf, thyme, mushrooms, potatoes, salt and pepper; stir.
6. Cover and cook on low for 7 to 8 hours.
7. Mix the softened butter with 2 tbsp flour into a smooth paste; stir into the slow cooker; cover and cook for 30 minutes to 1 hour more, until the sauce thickens.
8. Remove the bay leaf and thyme stems; serve hot, topped with the reserved bacon.

Prep: 30 min · Cook: 480 min · Total: 510 min

Nutrition (per serving, where published)