3 pounds beef roast, or beef stew meat cubed and dried with paper towel
6 slices bacon–no need to cook
2 tablespoons olive oil
1 onion, sliced in rings
1 shallot, sliced in rings
1 cup carrots sliced
6 garlic cloves, smashed and chopped
1 tablespoon herbs de provence
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
2 cups red wine
- Use a 6 quart slow cooker. In the bottom of your stoneware, smear around the olive oil.
- Then lay down 3 slices of bacon. Add sliced onion, shallot and garlic.
- Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs.
- Toss the meat to brown and distribute the spices to all sides. Add tomato paste.
- Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.
- Cover and let cook on low for 8-9 hours or until meat has reached desired tenderness.
This is a shortened version for the weekend cook. Serve with a toasted baguette, crisp salad, radishes sliced thin with butter, and more wine. Only cook with the wine you will be drinking with. Add mushrooms sauteed in butter and fresh thyme if desired.