Ingredients
Scale
- 3 pounds beef chuck, cut into 1-inch pieces
- 8 ounces turkey bacon, chopped
- 1 cup red wine
- 2 cups beef broth
- 4 carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
Instructions
- In a skillet, cook the turkey bacon until crispy. Remove and set aside.
- In the same skillet, brown the beef in batches. Transfer to the slow cooker.
- Add the cooked bacon, wine, broth, carrots, onion, garlic, tomato paste, thyme, bay leaf, salt, and pepper to the slow cooker.
- Stir to combine and cover.
- Cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender.
- Before serving, mix the flour with a little water and stir into the stew to thicken.
Notes
- For a thicker sauce, let the stew cool slightly and refrigerate overnight. Skim off any fat before reheating.
- Serve with crusty bread or over mashed potatoes for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg