Ingredients:
5 slices Bacon
3 pounds Boneless beef chuck, cut into 1-inch cubes
1 cup Red cooking wine
2 cups Chicken broth
1 - 8 oz. can (1/2 cup) Tomato sauce
1/4 cup Soy sauce
1/4 cup Flour
3 cloves Garlic, minced
2 tbsp Thyme (dried or fresh)
5 medium Carrots chopped, rustically
1 pound Baby potatoes (any color)
8 ounces Fresh mushrooms, sliced
Parsley for garnish
|
Preparation:
In a large skillet cook bacon over medium heat until crisp. Finely chop bacon and put in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce then slowly add chicken broth, tomato sauce and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
Add garlic, thyme, carrots, potatoes and mushrooms to the slow cooker. Give it a good stir and cook on LOW until beef is tender for 8 to 10 hours or HIGH for 6 to 8 hours.
Garnish with parsley and serve over mashed potatoes in bowls.
|