Ingredients:
5 slices bacon, finely chopped
3 pounds boneless beef chuck, cut into 1-inch cubes
1 cup red cooking wine
2 cups chicken broth
½ cup tomato sauce
¼ cup soy sauce
¼ cup all-purpose flour
3 cloves garlic, minced
2 tablespoons fresh thyme, chopped
5 medium carrots, sliced
1 pound baby potatoes, halved
8 ounces fresh mushrooms, sliced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
In a large skillet over medium-high heat, cook the chopped bacon until crisp. Transfer the bacon to the slow cooker, leaving the drippings in the skillet.
Season the beef cubes with salt and pepper. Sear them in the bacon drippings until browned on all sides, about 3-4 minutes per side. Transfer the beef to the slow cooker.
Pour the red wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 3-4 minutes to reduce slightly. Stir in the chicken broth, tomato sauce, soy sauce, and flour until smooth. Pour this mixture over the beef and bacon in the slow cooker.
Add the minced garlic, chopped thyme, sliced carrots, halved baby potatoes, and sliced mushrooms to the slow cooker. Stir to combine all ingredients.
Cover and cook on low for 8-10 hours or on high for 6 hours, until the beef is tender.
Before serving, taste and adjust seasoning with salt and pepper if necessary. Garnish with chopped fresh parsley.
Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes
Kcal: Approximately 450 kcal per serving | Servings: 6 servings
