Slow Cooker Beef Stew

Ingredients

• 3 pounds lean rump roast, chuck pot roast, sirloin tip, top round or bottom round, cut into 2-inch cubes
• One (750-milliliter) bottle red wine
• 1 carrot, cut into 1-inch pieces
• 1 stalk celery, cut into 2-inch pieces
• 1 onion, coarsely chopped
• 4 slices thick-cut bacon, cut into matchsticks (lardons)
• 2 tablespoons canola oil, plus more if needed
• Coarse salt and freshly ground black pepper
• 1 tablespoon all-purpose flour
• 2 1/2 cups beef stock or low-fat reduced-sodium beef broth
• 1 bouquet garni (10 black peppercorns, 5 sprigs thyme, 4 sprigs flat-leaf parsley and 2 bay leaves, preferably fresh, tied together in cheesecloth)
• 1 bouquet garni (10 black peppercorns, 5 sprigs thyme, 4 sprigs flat-leaf parsley and 2 bay leaves, preferably fresh, tied together in cheesecloth)
• 1 tablespoon tomato paste
• 2 cloves garlic, finely chopped
• 8 ounces white button mushrooms, halved or quartered if large

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