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1. Pat the beef cubes completely dry with paper towels — this is essential for a proper sear. Season generously all over with salt and black pepper.
1.5 kg beef chuck, cut into 5cm (2-inch) cubes,
1.5 tsp salt,
1 tsp black pepper
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2. Heat olive oil in a large heavy skillet or Dutch oven over high heat until shimmering. Working in 2–3 batches (never crowding the pan), sear the beef cubes for 3–4 minutes per side until a deep mahogany crust forms. Transfer to the slow cooker insert. Don't rush this — the crust is your flavor.
1.5 kg beef chuck, cut into 5cm (2-inch) cubes,
2 tbsp olive oil
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3. Reduce heat to medium. Add the bacon or lardons to the same skillet and cook for 4–5 minutes until the fat renders and it begins to crisp. Add the pearl onions and cook for another 2–3 minutes until they take on some color. Add the garlic and tomato paste and cook, stirring, for 1–2 minutes until the paste darkens slightly and smells fragrant.
170 g thick-cut bacon or lardons, cut into small pieces,
250 g pearl onions, peeled (or frozen),
5 clove garlic cloves, minced,
2 tbsp tomato paste
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4. Sprinkle the flour over the onion-bacon mixture and stir to coat everything. Pour in the red wine, scraping up every bit of browned fond from the bottom of the pan with a wooden spoon. Let the wine bubble and reduce for 2–3 minutes, then stir in the beef stock, Dijon mustard, and Worcestershire sauce. Bring to a brief simmer.
1 cup Burgundy or other dry red wine (e.g. Pinot Noir),
2 cup beef stock,
1 tbsp Dijon mustard,
1 tbsp Worcestershire sauce,
3 tbsp all-purpose flour
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5. Pour the wine-sauce mixture over the beef in the slow cooker. Nestle in the carrots, thyme sprigs, and bay leaves. The liquid should come about halfway up the meat — that's ideal.
3 piece carrots, cut into large chunks,
5 piece fresh thyme sprigs,
2 piece bay leaves
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6. Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is completely fork-tender and falling apart at the edges. Resist the urge to lift the lid during cooking.
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7. About 45 minutes before serving, melt the butter in a skillet over medium-high heat and sauté the mushrooms in a single layer for 5–6 minutes until deeply golden and their moisture has evaporated. Season with a pinch of salt and stir them into the slow cooker. Re-cover and continue cooking for the remaining time.
300 g cremini or button mushrooms, halved,
1 tbsp unsalted butter,
1.5 tsp salt
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8. Remove and discard the thyme sprigs and bay leaves. Taste the stew and adjust seasoning with salt and black pepper. If the sauce looks thinner than you'd like, ladle it into a small saucepan and reduce on the stovetop over medium heat for 5–10 minutes until it coats the back of a spoon, then stir it back in. Serve in deep bowls or over mashed potatoes, garnished with fresh parsley.
1.5 tsp salt,
1 tsp black pepper,
0.2 cup fresh flat-leaf parsley, chopped (garnish)
