Slow Cooker Beef Bourguignon

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 tablespoons tomato paste
• 2 cups red wine (Burgundy or Pinot Noir recommended)
• 1 cup beef broth
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 bay leaves
• 8 oz mushrooms, sliced
• 1 tablespoon all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the beef cubes with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches until all sides are seared. Transfer the browned beef to the slow cooker.
3. In the same skillet, add chopped bacon and cook until crispy. Remove and add to the slow cooker.
4. Add onions, garlic, and carrots to the skillet. Cook until softened, about 5 minutes. Stir in tomato paste and cook for an additional minute.
5. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.
6. Transfer the contents of the skillet to the slow cooker. Add beef broth, thyme, and bay leaves. Stir to combine.
7. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until beef is tender.
8. About 30 minutes before serving, add mushrooms to the slow cooker.
9. If you prefer a thicker sauce, mix flour with a little water to create a slurry and stir into the slow cooker. Cook for an additional 20-30 minutes.
10. Remove bay leaves, adjust seasoning with salt and pepper if needed.
11. Garnish with fresh parsley and serve hot with mashed potatoes or crusty bread.