Instructions

1. 1

   In a large skillet, warm over medium heat and cook the bacon until it becomes crispy. Use a slotted spoon to move the bacon into the slow cooker, discarding most of the rendered fat while retaining a small amount for later use.

2. 2

   Coat the beef chunks with flour, onion powder, ¾ teaspoon of salt, and black pepper. Sear the beef in two separate batches until browned on all sides. Once browned, transfer the beef to the slow cooker.

3. 3

   In the same skillet, add 1 teaspoon of the reserved bacon fat along with the mushrooms and the remaining ¼ teaspoon of salt. Sauté until the mushrooms start to turn golden brown, about 4 to 5 minutes. Then, incorporate the shallots and garlic, cooking until they become fragrant and tender, approximately 2 to 3 minutes. Mix in the tomato paste and stir until well combined. Pour this mixture into the slow cooker.

4. 4

   Introduce the red wine and beef stock to the slow cooker, stirring to ensure everything is well mixed. Place the fresh herbs on top, followed by the carrots.*

5. 5

   Set the slow cooker to low and allow it to cook for 8 hours, or on high for 4 to 6 hours. Remove the herbs before serving.

Nutrition Information

Notes & Tips

• No Slow Cooker, No Problem!
• Use a Dutch Oven or a heavy oven-safe pot and bake in a 375F preheated oven for 2 1/2 hours, (check to be sure it has enough liquid after 1 1/2 hours) until the meat and vegetables are tender.
• *A dry red wine like merlot, pinot noir or cabernet sauvignon (or even a standard cooking wine) works. Consider that the dish will have tasting notes of the wine when choosing.
• Makes 5 cups.