Traditionally this dish is served with buttered potatoes garnished with parsley. For an all in one dish, Ive cooked the entire meal in the slow cooker.
INGREDIENTS
2 lbs boneless beef chuck roast; trimmed of fat and cut into 1-inch cubes
2 1/2 cups pinot noir
1 cup beef broth
3 strips thick cut bacon; cut into 1/8 inch pieces
1 large yellow onion; chopped (approximately 3 cups)
3-4 medium red potatoes; cut each into 8 pieces (approximately 3-4 cups)
5 medium carrots; 1/2 pieces (approximately 2 cups)
1 cup sliced mushrooms
1/2 bag (14 oz) frozen pearl onions slightly thawed
1 tablespoon tomato paste
2-3 tablespoons olive oil
3 cloves of garlic, minced
1/4 cup all-purpose flour
3 sprigs fresh thyme
2 bay leaves
1/4 cup fresh parsley
salt
pepper
DIRECTIONS
1. Place potatoes in bottom of slow cooker.
2. Season beef with salt and pepper, dust with flour and set aside.
3. Cook bacon in large skillet over medium-high heat until most of the fat is rendered. Remove with slotted spoon to slow cooker.
4. Brown meat in bacon fat, working in batches if necessary. Remove meat to slow cooker.
5. Heat olive oil in skillet. Add onions and saute until translucent and fragrant, approximately 5 minutes. Add garlic, saut้ for 1 minute. Add carrots and saut้ for 5 more minutes. Transfer entire contents of skillet to slow cooker.
6. Optional: Deglaze pan with wine and add to slow cooker.
7. Add all remaining ingredients to slow cooker except mushrooms, pearl onions and parsley. Turn slow cooker to low cooking setting. Cook for 6-7 hours.
8. Add mushrooms and pearl onions. Season. Turn cooking setting to high and allow to cook for 1 hour.
9. Season to taste and transfer to serving dishes. Garnish with fresh chopped parsley.
If a thicker sauce is desired: Mix 1 tablespoon cornstarch with 2 tablespoons water or stock. Add to slow cooker and mix. Allow sauce to thicken before serving.
TIPS
If you have extra time, marinate meat over night in red wine, crushed garlic, fresh cracked pepper, fresh thyme, chopped carrots and onions. Then pat dry before saut้ing.
Exclude potatoes and serve over buttered noodles or spatzle.