Beef Bouruignon

• 3 pounds chuck roast, or stew meat, cut into 1-inch cubes and pat dry
• 2 yellow onions, cut in quarters
• 1 cup button mushrooms (optional)
• 3 large carrots, peeled and cut into thick rounds
• 3 cloves garlic, whole
• ¼ cup all-purpose flour or potato starch for gluten free mixed with equal amounts of water for a slurry
• 1 cup of a hearty red wine 
• 2 cups beef broth or you can use French onion soup mixed with water
• 1 bay leaf
• 3 tablespoons fresh parsley, chopped
• ½ teaspoon dried thyme
• 1 teaspoon smoked sea salt
• ½ teaspoon ground black pepper
• 1 can roasted dice tomatoes
• 3 tablespoons gravy master
• 4 slices of bacon
•  salt and pepper, to taste

Cook the meats: In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.

Whisk together sauces: Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add broth, and tomatoes, and gravy master. Slowly whisk in the flour or starch. Add the sauce to the slow cooker.

Add in remaining ingredients: Add garlic, thyme and vegetables to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6 hours. Garnish with fresh parsley and serve.
 

TIPS:

1. For stews, choose a less expensive, tougher cut of beef, like chuck meat. 
2. Do not skip the step of searing the beef. It does take a little extra time, but it is so important in a recipe like this one.
3. Low and slow is the way to go here.