Cold weather is coming and this rich crock pot classic will warm you up!
5 slices bacon, finely chopped
3 lbs. boneless beef chuck, cut into 1-inch cubes
1 cup red cooking wine
2 cups chicken broth (I prefer low sodium- especially if you aren’t using low sodium soy sauce)
½ cup tomato sauce
¼ cup soy sauce (I prefer low sodium)
¼ cup flour
3 garlic cloves, finely chopped
2 Tablespoons thyme, finely chopped
5 Medium Carrots, sliced
1 pound baby potatoes
8 ounce fresh mushrooms, sliced
fresh chopped parsley for garnish
In a large skillet cook bacon over medium-high heat until crisp. Put bacon 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 simmer and reduce and slowly add chicken broth, and tomato 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 8-10 hours or high for 6-8. Garnish with fresh parley and serve with mashed potatoes if desired.
Source: The Recipe Critic