A rich and flavorful beef stew cooked to perfection with red wine and aromatic herbs, perfect for a comforting meal.
Cook the bacon in a skillet until crispy, then remove and set aside.
Save the bacon grease for added flavor in the next steps.
In the same skillet, brown the beef cubes in the bacon grease, then transfer to the slow cooker.
Ensure the beef is well-browned for a richer flavor.
Sauté the sliced carrots and onions in the skillet until softened.
Use medium heat to prevent burning the vegetables.
Sprinkle the flour over the vegetables, stir, and cook for a minute.
This step helps thicken the sauce.
Add the beef broth, tomato paste, garlic, thyme, and bay leaf to the skillet, stirring to combine.
Scrape the bottom of the skillet to deglaze and incorporate all flavors.
Pour the mixture over the beef in the slow cooker, add the bacon, and cook on low for 8 hours.
For a quicker option, cook on high for 4 hours.
Sauté the mushrooms in butter until golden, then add to the slow cooker along with the red wine. Cook for an additional hour.
Adding the mushrooms and wine later preserves their texture and flavor.
Serve the stew hot, garnished with fresh thyme if desired.
Pair with mashed potatoes or crusty bread for a complete meal.
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