- 8 ounces thick cut bacon (5-6 slices, diced)
- 3 pounds beef chuck roast (round roast, or other similar cut, cut into 1-inch cubes)
- 2 cups red wine (good, divided)
- 2 onions (thinly sliced)
- 4 carrots (medium yellow, diced)
- 4 whole celery (stalks, diced)
- 3 cloves garlic (minced)
- 1 tablespoon tomato paste
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 cup chicken broth (plus more if necessary)
- 1 pound white button mushrooms (sliced)
- Warm a stainless steel or cast iron skillet over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is golden and crispy. Remove the pan from heat and transfer the bacon to a plate lined with a paper towel to drain. Pour off all but a half tablespoon of bacon fat from the pan.
- Return the pan to medium-high to high heat. Pat the beef cubes dry and sprinkle them with salt and pepper. When the bacon fat is shimmering and you see a wisp or two of smoke, add a single layer of beef cubes to the pan to sear — do not crowd the pan; sear the meat in batches. Let the beef sear without moving until it releases easily from the pan and the underside is golden-brown, 1 to 3 minutes. Flip the pieces and sear on the other side. Again, let the meat sear without moving for 1 to 3 minutes until they release easily from the pan.
- Transfer the seared meat to your slow cooker or a clean bowl. Deglaze the pan with 1/4 cup of the wine. Scrape the dark glaze and any crispy bits from the bottom of the pan as the wine simmers. When the pan is clean, pour the wine over the seared meat.
|Calories1280Calories from Fat780|
|% DAILY VALUE|
|Calories from Fat780|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.