Ingredients
Equipment
Method
Preparation
- Cook the Bacon: In a large skillet, cook the diced bacon over medium-high heat until crispy, about 5-7 minutes.
- Sear the Beef: Season the boneless beef chuck pieces with salt and pepper. Sear in the bacon drippings until browned on all sides, about 2-3 minutes each side. Transfer the beef to the slow cooker.
- Deglaze the Skillet: Pour the red cooking wine into the skillet to deglaze, scraping up any browned bits. Simmer briefly, then add chicken broth, tomato sauce, soy sauce, and flour. Whisk until well combined.
- Combine Ingredients: Pour the sauce mixture over the beef in the slow cooker. Add minced garlic, minced thyme, sliced carrots, baby potatoes, and sliced fresh mushrooms. Stir gently to combine.
- Cook the Stew: Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 6 hours until the beef is tender.
- Garnish and Serve: Before serving, garnish with fresh chopped parsley. Serve with creamy mashed potatoes or crusty bread.
Nutrition
Notes
The stew can be stored in the fridge for up to 3 days or frozen for up to 3 months. Thaw overnight before reheating.