Description
A classic French dish featuring tender beef and a rich sauce, perfect for family gatherings or cozy dinners.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 ounces mushrooms, quartered
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Toss beef cubes in flour, salt, and pepper.
- In a large skillet, heat olive oil and cook bacon until crispy; remove and set aside, leaving drippings.
- Brown the beef in batches in the skillet, then transfer it to the slow cooker.
- In the same skillet, sauté the onion and carrots for about 5 minutes until softened; add garlic and cook for 1 minute more.
- Add red wine to the skillet; simmer and scrape up any browned bits. Then add beef broth, tomato paste, thyme, and bay leaf.
- Pour the wine mixture over the beef in the slow cooker; add the cooked bacon and mushrooms; stir everything together.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
- Remove the bay leaf; adjust seasoning to taste. For a thicker sauce, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- Serve hot, garnished with parsley.
Notes
For a lighter version, substitute red wine with grape juice or broth.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French