Not sure where I originally found this one, if you know, drop it in the comments and I can update my page : )
- 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 (I used the former, as my husband hates 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 (any kind will do, I used crimini)
- Salt and pepper
- 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.