Prep Time: 30 minutes Cook Time: 6-8 hours (Slow Cooker) / 2-3 hours (Oven) Servings: 6 Ingredients: 8 ounces thick-cut bacon, diced 2 1/2 to 3 pounds beef chuck roast, cut into 1-inch cubes 1 1/2 teaspoons kosher salt, plus more for the meat Freshly ground black pepper 2 cups red wine, divided 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 fresh thyme sprigs 1 bay leaf 1 cup low-sodium chicken or beef broth, plus more as needed 1 pound white button mushrooms, sliced Serving Options: Chopped fresh parsley leaves Cooked pasta, or crusty baguette Instructions: Sear the beef: Cook bacon until crisp. Sear beef in batches, then deglaze with wine. Sauté vegetables: Cook onions, carrots, celery, and garlic. Cook mushrooms: Sauté mushrooms until golden brown. Slow Cooker Method: Combine beef, vegetables, broth, wine, herbs, and bay leaf in slow cooker. Cook on LOW for ...