Slow Cooker Beef Bourguignon

Ingredients:

• 2 lbs (900g) beef chuck, cut into 2-inch cubes
• 3 slices of bacon, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 1 cup (240ml) red wine (e.g., Pinot Noir)
• 1 cup (240ml) beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 8 oz (225g) mushrooms, sliced
• 2 tbsp all-purpose flour (optional for thickening, can skip for keto-friendly)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef:
   • Season the beef cubes with salt and pepper.
   • In a skillet, cook diced bacon until crispy, then transfer to the slow cooker.
   • Using the same skillet, sear the beef on all sides in the bacon fat, then add to the slow cooker.
2. Cook the Veggies:
   • Sauté onions, carrots, and garlic in the same skillet for 2-3 minutes until slightly softened.
   • Add tomato paste and stir well. Transfer the mixture to the slow cooker.
3. Combine the Ingredients:
   • Add mushrooms, thyme, bay leaves, red wine, and beef broth to the slow cooker.
   • Stir gently to combine everything.
4. Cook:
   • Set the slow cooker to low and cook for 8 hours (or high for 4-5 hours).
   • The beef should be tender and the flavors well blended.
5. Optional Thickening:
   • If the sauce is too thin, mix 2 tbsp of flour with a little water to create a slurry, then stir it into the slow cooker 30 minutes before serving. For keto, skip this step or use xanthan gum.
6. Serve:
   • Remove bay leaves. Garnish with fresh parsley and serve hot.
   • Pair with cauliflower mash for keto, or classic mashed potatoes or crusty bread if preferred.