Ingredients

• 2 pounds (1kg) beef chuck roast
• 1/2 bottle of red wine (preferably burgundy)
• 16oz (475ml) beef broth
• 6 strips of bacon
• 6 medium sized carrots
• 12 cremini mushrooms
• 2 large yellow onions
• 6 cloves garlic
• 2 tablespoons (30ml) tomato paste
• 1 tablespoon (15ml) butter
• 1 tablespoon (15ml) all-purpose flour
• 1 teaspoon (5ml) black pepper
• 1 teaspoon (5ml) dried thyme
• 1 teaspoon (5ml) parsley flakes
• Salt (to taste)

Directions

1. Cut the bacon into large chunks, about 1cm wide.
2. Cook the bacon in a large skillet (preferably cast iron) over medium high heat until crisp.
3. While the bacon is cooking, cut the chuck roast into 3 inch cubes, the onions into strips, the carrots into 2 inch pieces, and mince the garlic.
4. Remove the bacon from the fat and set aside.
5. Brown the beef in the bacon fat until a crust forms on all sides.
6. Once the beef is done, transfer it to a slow cooker set to high.
7. Sprinkle the flour over the top of the beef, mix it together, and put the lid on.
8. Remove all but 2 tablespoons of the bacon fat from the pan.
9. Saute the onions and carrots in the fat until the onions are browned.
10. Add the garlic and saute another two minutes.
11. Transfer the carrots, onions, and garlic into the crock pot.
12. Deglaze the saute pan with half a bottle of red wine and scrape the bottom of the pan to remove any leftover bits.
13. Pour the wine into the slow cooker.
14. Add the beef broth, black pepper, tomato paste, and dried thyme.
15. Cook for 3 hours on high.
16. After 3 hours, transfer the beef and carrots into a separate container.
17. Strain the cooking liquid into a large stockpot and reduce until thick enough to coat the back of a spoon. Check for seasoning and add salt as necessary.
18. While the sauce is reducing, cut the mushrooms into thick slices then saute in the butter for 6 minutes along with some of the parsley and a pinch of salt.
19. Serve the beef by placing it on a plate along with the carrots then top with the mushrooms and a genorous portion of the sauce. Follow up with crispy bacon and parsley. This is also commonly served on top of mashed potatoes.