Description

A rich, comforting French-style beef stew made easy in the slow cooker, featuring tender beef cooked in red wine with mushrooms, bacon, carrots, and aromatic herbs.

Ingredients

2 lb (900 g) beef chuck, cut into 1‑inch cubes
4 oz (115 g) bacon, diced
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced into 1‑inch pieces
8 oz (225 g) mushrooms, halved or quartered
2 tbsp tomato paste
2 cups (475 ml) dry red wine (Burgundy or Pinot Noir)
1 cup (240 ml) beef stock
2 tsp fresh thyme (or 1 tsp dried)
2 tsp fresh parsley, chopped
1 tsp fresh rosemary (or ½ tsp dried)
2 bay leaves
Salt and freshly ground black pepper, to taste
2 tbsp all-purpose flour
2 tbsp unsalted butter (optional, for finishing)

Cook Mode Prevent your screen from going dark

Instructions

In a large skillet over medium-high heat, cook bacon until crisp. Remove with a slotted spoon and transfer to the slow cooker.
Season beef cubes with salt and pepper, then brown in batches in the same skillet; transfer browned pieces to slow cooker.
Add onion and garlic to skillet; sauté until softened, about 3 minutes. Stir in tomato paste and cook 1 minute.
Deglaze skillet with wine, scraping up browned bits; pour wine mixture into slow cooker.
Add beef stock, carrots, mushrooms, thyme, rosemary, parsley, and bay leaves to slow cooker. Stir to combine.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender.
30 minutes before serving, mix flour with a little cold water to make a slurry. Stir into slow cooker to thicken sauce.
Optional: stir in butter for extra richness, then season to taste with salt and pepper. Remove bay leaves before serving.

Notes

For best flavor, brown beef and bacon well to develop depth.
Use a full-bodied red wine that you’d enjoy drinking.
Adjust thickness of sauce with slurry—add more flour or reduce liquid if too thin.
Can be made a day ahead—flavors improve overnight.
Serve over mashed potatoes, egg noodles, or crusty bread.