Instructions

1. cook bacon in large skillet over medium high heat. Transfer the bacon to a paper towel lined plate to drain. Pour the bacon grease into bowl, you will be using it to cook the ingredients.

2. using a paper towel, dry the beef cubes, sprinkle with salt and pepper. Add 1 teaspoon of the bacon grease and then add the beef cubes to pan, sear the meat, turn the pieces and then once all sides are seared move to the slow cooker. This is not a step to skip. This holds in all the juices! YUM

3. after you finish all your batches of beef, add red wine over medium heat, scraping the bottom of the pan so all the bits come off, let the alcohol burn off and pour this yumminess right over the meat. Wipe out the pan, you are almost there.

4. add another teaspoon of the bacon grease, you may need more. Add sliced onion and let it cook 2-4 minutes, then add carrots, potatoes and garlic. mix all vegetables so they are evenly covered over medium heat. Salt and pepper as you go along.

5. adjust heat to low and add the tomato paste, tomato sauce, wostershire and garlic powder stirring everything together.

6. Add vegetables mixture to the slow cooker. Add the chicken broth to slow cooker, you want to make sure ingredients get covered pretty well, about 3/4’s full. Add the bay leaf and fresh thyme.

7. 30 minutes before serving, add the extra teaspoon of bacon grease to pan and add sliced mushrooms, let them cook till their juices come out and then add to the slow cooker for remaining cooking time.