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Ingredients
- 4 slices bacon, cut into 1" pieces
- 2 lbs beef stew meat (I used top round, trimmed and cut into large cubes)
- 1-2 large carrots, peeled and cut into chunks
- Half an onion, sliced OR 1 cup frozen pearl onions
- 1/2 tsp dried marjoram leaves
- 2 cloves garlic, minced or pressed
- 1/2 cup dry red wine
- 1/2 cup reduced-sodium beef broth
- 1 Tbs Worcestershire sauce (optional)
- 1/2 oz (weight) dried porcini mushrooms, ground up in a spice grinder or food processor or mortar and pestle
- 8 oz (weight) sliced mushrooms
- Salt and pepper
Details
Servings 4
Preparation time 15mins
Adapted from blog.stuffimakemyhusband.com
Preparation
Step 1
Cook bacon in a skillet until crisp. Remove with a slotted spoon and set on paper towels to drain. Pour off excess fat, leaving only about a teaspoon in the skillet. Add the beef cubes and sear over high heat until the outside is brown. Remove the beef and deglaze the skillet with 1/4 cup water. Add the deglazed skillet juices, beef, and bacon to your slow cooker along with the carrot, onion, and garlic.
Stir together the wine, broth, Worcestershire, powdered porcinis, and marjoram. Pour the liquid over everything in the slow cooker. Add salt and pepper to taste.
Cook on low for 6-8 hours.
Before serving, saute the mushrooms in a little bit of olive oil until browned. Stir them into the beef mixture and serve over mashed cauliflower.
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