The classic French braise, adapted for the slow cooker. Rich, wine-dark, and even better reheated the next day.
Ingredients
- 2½ lb beef chuck, cubed
- 4 oz bacon, diced
- 3 tbsp flour, salt, and pepper (to coat)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 8 oz mushrooms, quartered
- 2 tbsp tomato paste
- 2 cups red wine (burgundy or pinot noir)
- 1 cup beef broth
- 1 tsp dried thyme, 2 bay leaves
Instructions
- Crisp the bacon in a skillet and transfer to the slow cooker. Toss the beef in seasoned flour and sear in the bacon fat until browned; add to the cooker.
- Soften the onion, garlic, and carrots in the pan, stir in the tomato paste, then deglaze with the wine, scraping up the browned bits. Simmer 2 minutes.
- Add the pan contents to the cooker with the broth, thyme, bay leaves, and mushrooms.
- Cook on low 8 hours. Remove the bay leaves before serving.
Make-Ahead & Storage
Freeze up to 3 months; vacuum-seals well. Serve over mashed potatoes, egg noodles, or with crusty bread.
Notes
Searing the floured beef is what thickens and deepens the sauce — don't skip it. A handful of pearl onions added with the mushrooms is traditional.