Ingredients
The Meat
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3 lbs (1.4 kg) beef chuck roast: Cut into 2-inch chunks and patted dry.
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6 slices bacon: Chopped. (Smoked beef bacon or turkey bacon works perfectly here as well).
The Vegetables
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1 lb (450g) carrots: Peeled and sliced diagonally into 1-inch thick pieces.
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8 oz (225g) pearl onions: Peeled. (Frozen pearl onions are a great time-saver).
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8 oz (225g) mushrooms: Cremini or white button, thickly sliced or quartered.
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4 cloves garlic: Minced.
The Liquids & Aromatics
2 cups dry red wine: Such as Pinot Noir or Cabernet Sauvignon. (To make this without wine, substitute with 2 additional cups of beef broth mixed with 2 tablespoons of balsamic vinegar or pomegranate juice for acidity).
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2 cups beef broth
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2 tbsp tomato paste
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1 tsp fresh thyme: Or 1/2 teaspoon dried thyme.
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2 bay leaves
The Thickener & Seasoning
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1/4 cup all-purpose flour
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1 tsp kosher salt
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1/2 tsp freshly ground black pepper
Instructions
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Crisp the Bacon: Place a large skillet over medium heat and cook the chopped bacon until crisp (about 5-7 minutes). Use a slotted spoon to transfer the bacon into the slow cooker insert, leaving the rendered fat in the skillet.
Sear the Beef: In a large bowl, toss the beef chunks with the flour, salt, and pepper until evenly coated. Turn the skillet heat up to medium-high. Working in batches so you don’t overcrowd the pan, sear the beef in the bacon fat until a deep brown crust forms on all sides (about 3-4 minutes per batch). Transfer the browned beef to the slow cooker.
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Deglaze the Pan: Reduce the heat to medium. Add the minced garlic and tomato paste to the skillet, stirring constantly for 1 minute until fragrant and slightly darkened. Pour in the wine (or broth/vinegar substitute). Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Let the liquid simmer and reduce for about 3 minutes.
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Assemble the Stew: Pour the reduced liquid from the skillet into the slow cooker over the beef. Add the beef broth, carrots, thyme, and bay leaves. Give everything a gentle stir to combine.
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Slow Cook: Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The beef should be completely tender and pull apart easily with a fork.
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Add the Delicate Vegetables: About 30 to 45 minutes before the cooking time is up, gently stir in the pearl onions and the mushrooms. Adding them near the end prevents them from becoming too soft and losing their texture.
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Serve: Discard the bay leaves. Taste the sauce and adjust the salt and pepper if needed. Serve hot over mashed potatoes, egg noodles, or simply in a bowl with a large piece of crusty bread to soak up the rich sauce.
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