"A simplified version of the classic French beef stew that contains all of the flavors, but none of the fuss, of Boeuf Bourguignon. Slow cooker beef stew made in a rich red wine, bacon, and thyme braise is now weeknight dinner ready!..."
INGREDIENTS
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4 slices bacon, diced
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3 lbs beef chuck roast, cut into 1- or 2-inch cubes
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1 1/2 cups beef broth, divided
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1 1/2 cups pinot noir
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1/2 cup tomato paste
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2 tbsp soy sauce
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1 tablespoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 cup flour
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2 large carrots, sliced into 1/2 inch wide pieces
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2 medium potatoes, cubed into 1/2 to 3/4 inch chunks
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8 ounces crimini mushrooms, halved
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1 medium sweet onion, diced in 1/4 inch pieces
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3 medium cloves garlic, thinly sliced
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1 bay leaf