Name: This Classic French Beef Stew Just Got Way Easier
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 8
Cuisine: French
Ingredients: 6 slices (about 6 ounces) thick-cut bacon, chopped; 1/4 cup water; 4 pounds trimmed beef chuck, cut into 2-inch pieces, divided; 1 1/2 teaspoons salt, divided; 1/4 teaspoon ground black pepper; 1 pound cremini or button mushrooms, trimmed and quartered; 2 cups frozen pearl onions, thawed; 3 carrots, peeled and cut into 1-inch pieces; 5 cloves garlic, minced; 1 tablespoon minced fresh thyme; 3 tablespoons tomato paste; 1 (750mL) bottle pinot noir or other red wine; 1 cup beef stock; 2 bay leaves; 3 tablespoons instant tapioca granules; 1/4 cup chopped fresh parsley

1 In a large skillet over medium heat, bring the bacon and water to a simmer and cook until the water evaporates, the fat is rendered, and the bacon is crispy and browned, 8 to 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and refrigerate until serving.

2 Dry the beef thoroughly with paper towels and season with 1/2 teaspoon salt and the black pepper. Place half of the beef in a slow cooker insert. Increase the heat on the stovetop to medium-high and add the remaining beef to the skillet in a single layer. Cook, turning occasionally, until brown on all sides, 10 to 12 minutes. Using tongs, transfer the browned beef to the slow cooker insert, leaving behind as much fat in the pan as possible.

3 Add the mushrooms and the remaining 1 teaspoon salt to the skillet, cover, and cook over medium-high until the mushrooms release their water, 4 to 5 minutes. Uncover and cook, scraping the browned bits from the bottom of the pan, until the moisture has evaporated, about 5 minutes. Add the pearl onions and carrots and cook until vegetables begin to brown, about 5 minutes. Add the garlic, thyme, and tomato paste and cook until fragrant and beginning to brown, about 1 minute. Transfer the mixture to the slow cooker insert.

4 Return the now-empty skillet to medium-high heat and add the wine, scraping up the brown bits from the bottom of the pan. Boil until the wine has reduced by one-third, 5 to 6 minutes. Transfer the wine mixture to the slow cooker insert. Stir in the beef stock, bay leaves, and tapioca.

5 Cover and cook until the beef is fork-tender, 4 to 5 hours on high or 8 hours on low. Remove the bay leaves, stir in the reserved bacon and parsley, season to taste with salt and pepper (if needed), and serve. Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium heat until the meat reaches 165°F. Love the recipe? Leave us stars and a comment below!