Slow Cooker Beef Bourguignon

In a large skillet over medium heat, cook the chopped bacon until crispy. Transfer to a paper towel-lined plate and set aside.

Brown the Beef:

Season the beef chunks with salt and pepper. In the same skillet, sear the beef in the bacon fat for 2-3 minutes per side until browned. Transfer to the slow cooker.

Deglaze the Pan:

Pour the red cooking wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes, then pour it into the slow cooker.

Assemble the Slow Cooker:

Add the broth, tomato sauce, soy sauce, garlic, onion, carrots, potatoes, mushrooms, thyme, and rosemary into the slow cooker. Stir to combine.

Slow Cook the Bourguignon:

Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the vegetables are soft.

Thicken the Sauce (Optional):

If a thicker sauce is desired, mix 2 tablespoons of flour with ¼ cup of the hot broth and stir it back into the slow cooker. Let it cook for another 15 minutes.

Finish and Serve:

Stir in the cooked bacon and butter (if using) for added richness. Garnish with fresh parsley before serving.

Serving and Storage Tips: