Slow Cooker Beef Bourguignon

Ingredients

• 1 tablespoon good olive oil
• 8 ounces dry cured center cut applewood smoked bacon, diced
• 2 1/2 pounds chuck beef cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1 pound carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 1 pound fresh mushrooms thickly sliced
• 2 teaspoons chopped garlic (2 cloves)
• 1/2 cup Cognac
• 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
• 1 can (2 cups) beef or mushroom broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 4 tablespoons unsalted butter at room temperature, divided
• 3 tablespoons all-purpose flour

For serving:

• Cooked egg noodles
• 1/2 cup chopped fresh parsley, optional

Directions

1. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to the slow cooker.
2. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the slow cooker with the bacon and continue searing until all the beef is browned.
3. Toss the carrots, mushrooms, and onions, 2 tablespoons of butter, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, cook for another 5 minutes to help burn off some of the alcohol. Add to the slow cooker with the meat. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme.
4. Cook on low for 3-4 hours or until the meat and vegetables are very tender when pierced with a fork.
5. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Season to taste.
6. To serve, spoon the stew over cooked egg noodles and sprinkle with parsley.

Tip: 

Add a dollop of sour cream or Greek yoghurt for an extra tang.