Cooking looks so easy when you have these fast motion videos on FB. This was a recipe my Mom posted and I quickly saved.
Courtesy of The Recipe Critic.com
Ingredients
- 5 slices bacon, finely chopped
- 3 lbs. boneless beef chuck, cut to 1 inch cubes
- 1 cup red cooking wine
- 2 cups chicken broth (not beef?)
- ½ cup tomato sauce (I accidentally used spaghetti sauce, kinda the same thing right)
- ¼ cup soy sauce (I used reduced salt)
- ¼ cup flour
- 3 garlic cloves, finely chopped
- 2 Tablespoons thyme, finely chopped
- 5 Medium Carrots, sliced
- 1 pound baby potatoes (I used tri color)
- 8 ounce fresh mushrooms, sliced
- fresh chopped parsley for garnish (I skipped it)
Instructions
- In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
- Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
- Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parley and serve with mashed potatoes if desired.
The prep was easy to do and I didn't have any issues however I'm not exactly loving the sauce at this point. I'm pretty sure I ate this growing up and I'm not sure if I just don't remember it or I'm too hasty in my judgement and it'll get better after simmering for 5 and a half more hours. Will update later..
Next day update. I've had this in the slow cooker for about 6.5 hours total. The taste did improve...but not by much. I don't drink red wine ever (don't judge)
but I've had recipes with it in there and didn't have the same flavour.
The meat and veggies were perfectly cooked but I had to put ketchup in the dish to make it
pallatable. I wouldn't make this again.
