Slow Cooker Beef Bourguignon

Instructions

1. Prepare the bacon and beef
   In a large skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside. Season beef cubes with salt and pepper, then brown them in the bacon fat in batches. Transfer browned beef to the slow cooker.
2. Sauté the vegetables
   In the same skillet, add diced onions and carrots, cooking until the onions are translucent, about 5 minutes. Add garlic and cook for 1 minute more. Add tomato paste and stir to coat vegetables. Transfer the vegetable mixture to the slow cooker.
3. Deglaze and combine ingredients
   Pour red wine into the skillet, scraping up any browned bits from the bottom. Bring to a simmer for 2 minutes, then pour into the slow cooker. Add beef broth, cooked bacon, and bouquet garni to the slow cooker. Stir to combine all ingredients.
4. Slow cook the stew
   Cover and cook on low for 7-8 hours, until the beef is tender and easily pulls apart with a fork.
5. Prepare the pearl onions and mushrooms
   About 45 minutes before serving, sauté the pearl onions and mushrooms in a separate pan with 1 tablespoon of butter until golden brown. Add to the slow cooker.
6. Thicken the sauce
   In a small bowl, mash together the softened butter and flour to create a beurre manié. Remove the bouquet garni from the slow cooker. Stir the beurre manié into the stew and cook on high for 30 minutes until the sauce thickens.
7. Serve
   Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley. Serve hot with crusty bread, mashed potatoes, or buttered egg noodles.