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Ingredients
5 Bacon slices, finely chopped
3 Pounds boneless beef chuck, cut to 1" cubes
1 Cup red cooking wine
2 Cups chicken broth
1/2 Cup tomato sauce
1/4 Cup soy sauce
1/4 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
Instructions
In a large skillet cook bacon over medium high heat until crisp. Put bacon in crockpot. Salt and pepper the beef and add to the skillet and sear on each side for 2 to 3 minutes. Transfer beef to the crockpot.
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 crockpot.
Add garlic, thyme, carrots, potatoes, and mushrooms to the crockpot. Give it a good stir and cook on LOW until beef is tender, about 8 to 10 hours or high for 6-8. Garnish with fresh parley and serve with mashed potatoes if desired.