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Slow-Cooked Boeuf Bourguignon
Ingredients
- 8 ounces thick-cut bacon (5 to 6 slices), diced
- 2 1/2 to 3 pounds beef chuck roast, round roast, or other similar cut, cut into 1-inch cubes
- 2 cups good red wine, divided (see Recipe Notes)
- 2 medium yellow onions, thinly sliced
- 3 medium carrots, diced
- 3 whole stalks celery, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 to 4 sprigs fresh thyme
- 1 cup chicken or beef broth, plus more if necessary (see Recipe Notes)
- 1 pound white button mushrooms, sliced
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