Slow Cooker Beef Bourguignon

1. Crisp the Bacon

1. Heat a large frying pan over medium-high heat.
2. Add the bacon lardons and fry for 5 to 7 minutes until crisp and golden brown.
3. Using a slotted spoon, transfer the lardons into the slow cooker basin, leaving the rendered fat in the pan.

2. Brown the Beef

1. Pat the beef cubes thoroughly dry with paper towels and season evenly with the salt and black pepper.
2. Return the pan with the bacon fat to medium-high heat (add 1 tablespoon of oil if the pan looks dry).
3. Sear the beef cubes in 2 or 3 batches for 3 to 4 minutes per batch, turning to get a deep, dark crust on all sides. Do not overcrowd the skillet.
4. Transfer each browned batch directly to the slow cooker.

3. Build the Sauce Base

1. Lower the frying pan heat to medium. Add the sliced carrots, peeled whole pearl onions, and minced garlic; cook for 2 minutes until fragrant.
2. Stir in the tomato paste and all-purpose flour, stirring constantly for 1 minute to toast the flour and coat the vegetables evenly.
3. Pour in the red wine and beef stock, scraping up all the caramelized browned bits stuck to the bottom of the pan with a wooden spoon.
4. Bring the liquid to a gentle simmer for 2 minutes so it begins to thicken slightly, then pour everything over the meat in the slow cooker.
5. Tuck the dried thyme and bay leaves into the liquid.

4. Slow Cook

1. Cover the slow cooker with its lid.
2. Cook on Low for 7 to 8 hours or on High for 4 to 5 hours, until the beef is meltingly tender when pierced with a fork.

5. Sauté the Mushrooms & Finish

1. About 30 minutes before serving, melt the butter along with the remaining 1 tablespoon of oil in a clean skillet over high heat.
2. Add the mushrooms and sauté without moving them for 3 minutes to develop a deep brown color, then toss and cook for another 2 to 3 minutes until tender and browned.
3. Stir the hot sautéed mushrooms into the slow cooker during the final 15 to 20 minutes of cooking.
4. Discard the bay leaves, taste the rich gravy, and adjust seasoning with extra salt and cracked black pepper if needed.
5. Garnish generously with freshly chopped parsley and serve hot over buttery mashed potatoes, wide buttered noodles, or with crusty sourdough bread.