1
In a skillet over medium heat, cook the bacon until crisp. Remove bacon and set aside.
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2
Season the beef chunks with salt and pepper. In the same skillet, sear the beef on all sides until browned. Transfer to the slow cooker.
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3
Pour red wine into the skillet, scraping up any browned bits. Add beef broth and tomato paste, stirring until combined.
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4
Add garlic, carrots, potatoes, mushrooms, onion, and the cooked bacon.
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