8 slices bacon, diced
1.5 kg beef chuck roast, cut into bite-sized pieces
3 tbsp flour
375 ml full-bodied red wine, like a pinot noir or a gamaret
300 g pearl onions
2 carrots, peeled and chopped into 1 inch pieces
3 tbsp tomato paste
1 L beef stock or broth
1 bay leaf
3 sprigs fresh thyme
500 g small mushrooms, halved
500 g red or yellow baby potatoes, halved or quartered
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp butter
2 tbsp all purpose flour
In a large skillet, cook bacon until browned and crispy. Remove to a paper towel lined plate.
Dredge beef cubes in flour. Brown beef in bacon fat, cooking about 1-2 minutes per side, until browned. Remove to bottom of slow cooker. Top with most of the bacon pieces. Deglaze pan with red wine and add to slow cooker.
Add all other ingredients (onions through black pepper) and stir to combine.
Cover and cook on LOW for 7-8 hours. The last 30 minutes before serving, mix 2 tbsp butter and 2 tbsp flour, then add to slow cooker. Stir, cover and continue cooking 30 minutes or up to an hour, until gravy has thickened to your liking.
Remove bay leaf and thyme stems and serve hot.