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Ingredients
5 slices bacon, finely shredded
3 lbs. boned beef chuck, move one in. cubes
1 cup red change of state wine
2 cups broth
½ cup spaghetti sauce
¼ cup condiment
¼ cup flour
3 garlic cloves, finely shredded
2 Tablespoons thyme, finely shredded
5 Medium Carrots, sliced
1 pound baby potatoes (I used tri color)
8 ounce contemporary mushrooms, sliced
fresh shredded parsley for garnish
Instructions
In a giant frypan cook bacon over medium high heat till crisp. place bacon in slow cookware. Salt and pepper the meat and raise the frypan and sear on all sides for 2-3 minutes. Transfer beef to the slow cookware.
Add the wine to the frypan scraping down the brown bits on the facet. permit it to simmer and cut back and slowly add broth, and spaghetti sauce, and condiment. Slowly whisk within the flour. Add the sauce to the slow cookware.
Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cookware. provides it a decent stir and cook on low till beef is tender for 8-10 hours or high for 6-8. Garnish with contemporary parley and serve with mashed potatoes if desired.
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