Ingredients:

5 slices bacon, finely chopped

3 lbs. boneless beef chuck, cut to 1-inch cubes

1 lb. baby potatoes

8 oz. white mushrooms, sliced

4 medium carrots, sliced

1/2 yellow onion, small diced

3 garlic cloves, minced

2 tablespoons fresh thyme leaves

1 cup holland house red cooking wine

2 cups chicken broth

1/2 cup tomato sauce

1/4 cup soy sauce

fresh chopped herbs (rosemary, thyme or parsley)

Directions:

1. In a large skillet or Dutch oven set to medium heat, cook bacon bits until crisp. With a slotted spoon, transfer bacon to slow cooker. Add beef to the skillet. Sear beef for 6-8 minutes, turning once. Transfer to the slow cooker. Top with potatoes, mushrooms, carrots, onion, garlic cloves and thyme. Stir to combine ingredients.

2. Add red wine to the skillet, scraping down brown bits on the side. Simmer and reduce by about half. Pour in chicken broth, tomato sauce and soy sauce; stir well and bring to a simmer. Pour into the slow cooker, over vegetables and beef.

3. Cook on Low heat for 6-8 hours, or high for 3-4 hours, until beef and vegetables are fully cooked and tender. Top with chopped fresh herbs of your choice.

Bon Appetit!