Slow Cooker Beef Bourguignon

🧂 Ingredients

• 2 ½ lbs chuck steak

  (well-marbled, cut into cubes)
• 1 bottle Pinot Noir

  (Pinot Noir or Gamay are typically used, but any red burgundy wine will suffice)
• 3 bay leaves
• 1 tablespoon thyme

  (fresh, chopped)
• ¼ teaspoon each, salt & pepper
• ½ lb bacon

  (cut into ½" chunks)
• ¾ cup white onion

  (Roughly ½ a white onion, chopped)
• 3 tablespoon all-purpose flour
• 2 tablespoon tomato paste
• 2 tablespoon butter
• 3 cups beef broth
• 1 lb pearl onions
• 1 lb button mushrooms

  (white mushrooms cut in halves or quartered)
• 3 carrots

  (3 large carrots, 4 medium, or 5-6 small - sliced diagonally into approx 1" pieces)
• 1 tablespoon parsley

  (chopped, fresh - optional for garnish)

Instructions

• 1 First, place the cubed chuck steak in a large mixing bowl. Season the meat with
  salt &pepper, the fresh chopped thyme, and toss in the three bay leaves.  Then,
  cover the meat with an entire bottle of the red wine of your choice. Place in
  the fridge to marinate overnight. *If you would like to use less wine, make up
  the difference with additional beef broth. Pour in the desired amount of wine.
  Then, add beef broth until the meat is fully covered.
• 2 Once it has marinated overnight, remove the beef from the red wine. Reserve the
  red wine for later use.
• 3 Cook the pieces of bacon in a medium to large frying pan over medium-high heat
  until crispy (about 8 minutes). Do not discard the bacon grease.  Place the
  crisped bacon in the slow cooker.
• 4 After removing the bacon from the frying pan, use it to sear the marinated
  chunks of beef. Work in batches until all the cubes of chuck steak are browned
  on all sides (about 3-4 minutes) and place them in the slow cooker. *You should
  have enough bacon grease to brown the meat, then fry the chopped onion. If not,
  some olive oil can be added as needed.
• 5 Use the remaining bacon grease to saute the chopped onion until translucent,
  then transfer it into the slow cooker with the beef and bacon.
• 6 Next, use the all-purpose flour to soak up any remaining bacon grease in the
  frying pan. Stir, then add the tomato paste. While mixing, add the reserved red
  wine from the marinated beef into the frying pan to create a sauce. Whisk well
  to combine, pour in the beef broth, and bring to a boil.
• 7 After the sauce is fully boiling, pour it into the slow cooker over the bacon,
  beef, and onion. Add the pearl onions, carrots, mushrooms, and butter to the
  slow cooker. Stir gently, then secure the lid.
• 8 Cook on low for 8-10 hours, or high for 6 hours, until beef is very tender.
  Serve immediately over mashed potatoes, pasta, or toasted bread. Garnish with
  parsley if desired.

Nutrition Info