5 strips bacon, chopped
3 pounds boneless beef chuck, cut to 1-inch cubes
1 onion
1 cup dry red wine
2 cups beef broth
½ cup tomato sauce
¼ cup tomato paste
¼ cup flour
3 garlic cloves, minced
3 sprigs thyme
4 carrots, sliced
1 pound red-skinned potatoes, halved or quartered if large
Chopped flat-leaf parsley for garnish
In a large skillet, cook the bacon over medium-high heat until browned and crisp, about 5 minutes. Transfer the bacon to the slow cooker.
Add the onion to the skillet and cook, stirring frequently, until softened, about 5 minutes.
Season the beef generously with salt and pepper, then add it to the skillet. Cook for about 3 minutes per side, until browned. Transfer it to the slow cooker.
Add the wine to the skillet and cook, stirring and scraping up any browned bits stuck to the bottom of the pan, until it's reduced by about half. Add the broth, tomato sauce and tomato paste. Whisk in the flour and cook for about 2 minutes more, then transfer the sauce to the slow cooker.
Add the garlic, thyme, carrots, and potatoes to the slow cooker.
Cover and cook on low for 8-10 hours or on high for 5-6 hours.
Serve hot, garnished with parsley.