I call this one ‘Dinner in Paris’ because every bite feels like a first-class ticket to France!

 

Ingredients

2 pounds beef chuck roast, cut into 1-inch cubes

Kosher salt and freshly ground black pepper, to taste

2 tablespoons extra-virgin olive oil

4 slices thick-cut bacon, chopped

1 yellow onion, finely chopped

2 carrots, sliced into rounds

3 garlic cloves, minced

2 tablespoons tomato paste

2 cups dry red wine (Burgundy, Pinot Noir, or Côtes du Rhône recommended)

2 cups low-sodium beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

2 bay leaves

8 oz cremini or white mushrooms, quartered

¼ cup all-purpose flour

2 tablespoons fresh flat-leaf parsley, finely chopped (for garnish)

Note: Use a wine you’d enjoy drinking—avoid “cooking wine,” which is overly salty.

Instructions

Season & Sear the Beef

Pat beef cubes dry and season generously with salt and pepper. In a large skillet or Dutch oven over medium-high heat, warm olive oil. Working in batches (to avoid steaming), sear beef on all sides until deeply browned—about 3–4 minutes per batch. Transfer to your slow cooker as you go.

Render the Bacon

In the same skillet, add chopped bacon. Cook until crisp and golden, about 5 minutes. Use a slotted spoon to transfer bacon to the slow cooker, leaving the fat behind.

Sauté the Aromatics

Add onion, carrots, and garlic to the bacon fat. Cook for 4–5 minutes until softened and fragrant. Stir in tomato paste and cook 1–2 minutes more to deepen its flavor.

Deglaze with Wine

Pour in the red wine, scraping the bottom of the pan to lift all those flavorful browned bits. Bring to a gentle simmer and let reduce slightly for 2–3 minutes. Pour the entire mixture into the slow cooker.

Build the Stew

Add beef broth, Worcestershire sauce, thyme, and bay leaves to the slow cooker. Stir gently to combine everything.

Slow Simmer to Tenderness

Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours), until the beef is fork-tender and falling apart.

Add Mushrooms

About 30 minutes before serving, stir in the quartered mushrooms.

Thicken the Sauce

In a small bowl, whisk flour with 2–3 tablespoons of cold water to make a smooth slurry. Stir into the stew, cover, and cook for an additional 30 minutes until the sauce is rich and glossy.

Finish & Serve

Discard the bay leaves. Taste and adjust seasoning if needed. Sprinkle generously with fresh parsley and serve hot.

Serving Suggestions

Spoon over buttered egg noodles, mashed potatoes, or crusty baguette slices

Pair with a simple frisée salad dressed in Dijon vinaigrette

Serve with the same red wine used in the recipe for a seamless pairing

Garnish with extra parsley and a drizzle of good olive oil for brightness

Frequently Asked Questions

Can I make this on the stovetop?

Yes! Simmer covered on low heat for 2.5–3 hours, stirring occasionally, until beef is tender.

Can I skip the wine?

For best flavor, don’t skip it—but if needed, substitute with additional beef broth + 1 tbsp balsamic vinegar for acidity.

How do I store leftovers?

Cool completely and refrigerate for up to 4 days or freeze for 2–3 months. Reheat gently on the stove.

Why sear the beef in batches?

Crowding the pan steams the meat instead of browning it. Proper searing builds the deep flavor foundation of the stew.

Allergy Information

Contains: Wheat (flour), soy (in Worcestershire—check label)

Gluten-free option: Use cornstarch or GF flour blend; choose GF Worcestershire

Dairy-free: Yes

Vegetarian option: Substitute beef with portobello mushrooms and eggplant; use vegetable broth

Always verify labels on broth and Worcestershire sauce.

Nutrition Facts

(Per serving, recipe serves 6)

Calories: 620

Protein: 38g

Fat: 28g (Saturated: 9g)

Carbohydrates: 24g

Fiber: 3g

Sugar: 6g

Sodium: 780mg

Values may vary based on wine, broth, and bacon brands.

"Dinner in Paris" isn’t just a name—it’s a promise. With every bite, you’ll taste the patience of slow cooking, the richness of red wine, and the timeless comfort of French farmhouse cuisine. Whether you’re celebrating an anniversary, hosting friends, or simply treating yourself, this stew transforms an ordinary evening into something memorable. So uncork that bottle, plug in your slow cooker, and let the aromas of Paris fill your kitchen. Bon appétit!