Ingredients

The following ingredients have 7 Servings
  • 1 kilo or 2.2 lbs stewing Beef, (pref. chuck roast or chuck steak, cubed )
  • 2 tbsp Olive Oil, (or as needed)
  • 4 Bacon strips, (sliced)
  • 2 medium Onions or 1 pack pearl onions, (peeled (sliced if you are using regular onions))
  • 3 loves Garlic, (peeled and crushed)
  • 1 1/3 cup dry Red Wine, (use a good quality wine not the cooking wine but one you would actually drink)
  • 1 1/2 cups Carrots, (sliced (same size as cubed beef))
  • 1 1/2 cups red Potatoes, (sliced (same size as cubed beef))
  • 1 Bouquet Garni, (use fresh or dried (in sachet or packet) made of thyme, bay leaf and parsley )
  • 8 oz brown Mushrooms, (chopped (like mini-Bella))
  • Salt and Pepper, (to taste)

Instruction

  • Liberally season the beef cubes with salt and pepper. Heat the oil in a deep pan or large skillet. Brown the cubed beef to sear. Do this in batches to avoid overcrowding the meat and for even heating. Place the beef cubes in a large platter as you cook. Searing is worth the extra work to add more depth of flavor.
  • Add the bacon strips to the same pan you cooked the beef in. Allow to brown and render its fat. Add the onions and garlic and sauté briefly with the bacon. Scrape all that yummy brown bits in there as you saute. Pour in the red wine and quickly deglaze the pan.
  • Place the sauteed onions and garlic plus bacon and everything else left on the pan on the slow cooker. Add the seared beef cubes, sliced carrots, and potatoes together with the bouquet garni (if using dried herbs in a sachet or packet). Give it a quick stir. Cover and cook on high for 4 hours or on low for about 8 hours or until tender to your liking.
  • When the beef is already tender, add the sliced mushrooms and fresh herbs (if using fresh Bouquet garni, add at this point). Cook for another 30 minutes to one hour or until the mushrooms are tender.
  • Transfer to a platter, removing the bouquet garni before serving. Enjoy with some rice or mashed potatoes.