Description
Curl up with this amazing dish on a cold winters night and enjoy big tender chunks of meat with a stick-to-ribs sauce.
Ingredients
Scale
- 8 Slices of bacon
- 3 Pounds of boneless beef chuck
- 1 Pound of baby potatoes
- 1 Large Onion
- 5 Carrots
- 3 Garlic cloves
- 8 oz. of mushrooms
- 2 tablespoons of thyme
- 2 Cups of beef broth
- 1 Tablespoon of soy sauce
- 1/2 Cup of tomato paste
- 1/4 Cup of flour
- 3 Cups of red wine
- 1 Mexican hot chocolate disk
- 1 cup fresh chopped parsley (for garnish)
Instructions
- In a large frying pan cook bacon on medium heat until crispy, add bacon to crock-pot leaving juices in pan.
- Cut Beef into 1 -inch chunks and Dry Beef with paper towel
- Add salt, pepper and flour mixture to beef and sear on each side in bacon juices for 2 minutes, transfer beef to crock-pot leaving juices in the frying pan
- Add chopped carrots (in chunks), onion (in fourths), whole potatoes, garlic, mushrooms, and thyme to crock-pot and turn on low
- In the frying pan, add red wine, allowing it to simmer and then reduce heat
- Slowly whisk in beef broth, tomato paste and soy sauce
- Add Mexican hot chocolate disk to sauce and whisk
- Cook until slightly thickened (about 5 minutes) transfer to crock-pot
- -6 hours later grab 1 cup of sauce from the crock pot and add 1/4 cup of flour and whisk
- Add mixture back to crock-pot
- Stir and cook for remaining time.
- Prep Time: 20 mins
- Cook Time: 8 hours
- Category: Dinner
- Cuisine: French American