Ingredients

The following ingredients have 6 Servings
  • 6 slices bacon (cut into 1 inch pieces)
  • 2 pounds beef shoulder roast (cut into 2 inch cubes)
  • 1 medium onion (sliced)
  • 3 carrots (cut into 1 inch pieces)
  • 1 pound mushrooms (quartered)
  • 1 cup broth (chicken, beef or vegetable)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon tomato paste
  • 1 cup red wine (such as Pinot Noir, Merlot or Hearty Burgundy)
  • 3 garlic cloves (minced)
  • 1 bay leaf
  • 3 Tablespoons flour or cornstarch
  • 1/3 cup cold water

Instruction

  • Cook bacon over medium-high heat until crispy.
  • Remove bacon to a paper towel-lined plate to drain, leaving excess grease in the pan.
  • Blot meat dry with a paper towel and then transfer it (in batches) to the pan with bacon grease
  • Sear beef cubes for 1 to 3 minutes on each side over medium-heat.
  • As beef cubes are done, transfer them to a crock pot.
  • Add bacon, onions, carrots, and mushrooms to the crock-pot.
  • Pour broth over the beef and vegetables.
  • Sprinkle thyme, salt and pepper over the beef and vegetables.
  • Stir tomato paste, wine and garlic together in a small bowl and then pour over beef and vegetables.
  • Tuck bay leaf into the crock pot.
  • Cook 4-5 hours on high or 6-8 hours on low.
  • About 30 minutes before serving time, stir together flour and cold water.
  • Add flour mixture to the crock pot and stir into beef and vegetables.
  • Remove bay leaf and enjoy.