Slow-Cooker Boeuf Bourguignon

thekitchn.com

Anonymous

8 ounces thick-cut bacon (5 to 6 slices), diced

2 ½ to 3 pounds beef chuck roast, round roast, or other similar cut, cut into 1-inch cubes

1 ½ teaspoons kosher salt, plus more for the meat

Freshly ground black pepper

2 cups red wine, divided (see Recipe Notes)

2 medium yellow onions, thinly sliced

3 medium carrots, diced

3 medium celery stalks, diced

2 cloves garlic, minced

1 tablespoon tomato paste

3 to 4 sprigs fresh thyme

1 bay leaf

1 cup low-sodium chicken or beef broth, plus more if necessary (see Recipe Notes)

1 pound white button mushrooms, sliced

subheading: To serve:

Chopped parsley, to garnish

Cooked pasta

Crusty baguette

Directions at thekitchn.com

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