Categories: dinner, nondairy, not tried

Ingredients

• 1 1/2 cups all-purpose flour
• 5 pounds beef stew meat, cut into 1 inch pieces
• Salt to taste
• Pepper, freshly ground, to taste
• 1/4 cup extra virgin olive oil
• 5 thick bacon slices, cut into 1 inch pieces
• 5 large carrots, peeled, cut into 1/2 inch pieces
• 2 yellow onions, sliced 1/4 inch thick
• 5 garlic cloves, chopped
• 2 bay leaves
• 6 fresh thyme sprigs
• 6 fresh flat-leaf parsley sprigs
• 1 pound white button mushrooms, halved
• 1 bottle Pinot Noir
• 1 tablespoon beef demi glace
• Baby red potatoes, steamed and tossed with butter and chopped parsley for serving

Directions

1. Place flour in a large bowl.

2. Season beef with salt and pepper; add to flour and stir to coat evenly.

3. Transfer to a plate, shaking off excess flour.

4. In a large saute pan over medium high heat, warm oil.

5. Brown beef in batches on all sides, 5 to 7 minutes.

6. Transfer to a slow cooker.

7. Add bacon, carrots, onions, and garlic to pan; cook, stirring occasionally, until tender, about 10 minutes.

8. Transfer to slow cooker along with bay leaves, thyme, parsley, and mushrooms.

9. Off the heat, pour wine into saute pan; set over medium-high heat.

10. Whisk in demi-glace; bring to a boil, stirring to scrape up browned bits.

11. Add to slow cooker, cover and cook until meat is fork tender, 6 hours on high or 8 hours on low.

12. Discard bay leaves.

13. Serve alongside steamed potatoes.

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