Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed and cut into 2-inch cubes
  • 4 oz Center-cut Bacon, diced
  • 2 cups Dry Red Wine (Pinot Noir or Burgundy)
  • 2 cups Low-sodium Beef Bone Broth
  • 1 lb Carrots, peeled and cut into thick diagonal chunks
  • 1 lb Frozen Pearl Onions, thawed
  • 1 lb Crimini Mushrooms, halved
  • 2 tbsp Tomato Paste
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Thyme leaves
  • 2 Dried Bay Leaves
  • 2 tbsp Cornstarch
  • 2 tbsp Cold water
  • Salt and Black Pepper to taste

Instructions:

  1. In a large skillet over medium-high heat, cook the diced bacon until crisp and the fat has rendered. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of fat in the pan.
  2. Season beef cubes with salt and pepper. Sear the beef in batches in the skillet until a dark brown crust forms on all sides. Transfer the seared beef to the slow cooker.
  3. Reduce skillet heat to medium. Add tomato paste and garlic, stirring for 1 minute. Pour in the red wine and use a wooden spoon to scrape the caramelized bits (fond) from the bottom of the pan.
  4. Pour the wine mixture into the slow cooker. Add the beef bone broth, cooked bacon, carrots, and pearl onions, thyme, and bay leaves.
  5. Cover and cook on Low for 8 hours until the beef is fork-tender.
  6. About 30 minutes before serving, sauté the mushrooms in a separate pan with a little butter until golden and 'squeaky'. Add them to the slow cooker.
  7. Whisk cornstarch and cold water together to create a slurry. Stir into the slow cooker.
  8. Cook on HIGH for an additional 15 minutes until the sauce is glossy and coats the back of a spoon. Taste and adjust salt or pepper as needed.