Directions
Season the Beef
Season beef cubes with salt and pepper.
Brown the Beef
In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches and transfer to the slow cooker.
Cook the Bacon
In the same skillet, cook chopped bacon until crispy. Transfer to the slow cooker.
Sauté the Veggies
Add onion, carrots, and garlic to the skillet. Cook until the onion is translucent, then stir in the tomato paste.
Deglaze with Wine
Pour red wine into the skillet, scraping up any browned bits. Simmer briefly, then transfer to the slow cooker.
Add Broth and Herbs
Add beef broth, Worcestershire sauce, thyme, and bay leaves. Stir everything together in the slow cooker.
Cook Low and Slow
Cover and cook on low for 8 hours, until the beef is tender.
Add Mushrooms & Thicken Sauce
About 30 minutes before serving, add the mushrooms. Mix the flour with a bit of water to form a slurry and stir into the slow cooker. Cook for another 30 minutes to thicken the sauce.
Serve
Remove bay leaves, garnish with fresh parsley, and serve hot.
Variations & Tips
Gluten-Free: Use cornstarch or a gluten-free flour blend instead of all-purpose flour.
Richer Flavor: Stir in a tablespoon of butter just before serving.
Flavor Twist: Add a splash of brandy or a tablespoon of balsamic vinegar.
Vegetarian Option: Replace beef with eggplant or portobello mushrooms and use vegetable broth.
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