4 slices bacon, finely chopped
3 lbs. stewing beef
1 cup red cooking wine
2 cups beef broth
1 cup tomato passata
1 tbsp Worcester sauce
1 Tbsp cornflour
3 garlic cloves, finely chopped
2 Tablespoons thyme, finely chopped
5 Medium Carrots, sliced
1 pound baby potatoes
8 ounces fresh mushrooms, sliced
fresh chopped parsley for garnish
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 beef broth, wine 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 parsley and serve with mashed potatoes if desired