“From the Washington Post. Serve over egg noodles with a green salad on the side. Can be made a day ahead to enhance flavors. Also can be frozen for up to 3 months. Freeze single servings and take for your lunch! (You can subsitute 4 ounces cubed pancetta for the bacon if desired.)”
5hrs 20mins

Ingredients Nutrition


  1. Cook the bacon in a large skillet over medium heat until crisp. Transfer to drain on a paper towel lined plate; remove all but 1-2 tablespoons fat from the skillet and discard the excess.
  2. Add the beef cubes to the skillet and cook, turning to brown on all sides; this will take about 12 minutes. The meat will not be cooked through. Transfer the browned cubes to a 4-5 quart slow cooker.
  3. Add the carrots, onion and garlic to the skillet; cook, stirring occasionally, for 3-4 minutes, until the onions have softened and become fragrant. Add the mushrooms and stir to combine; cook for 1-2 minutes. Season with the salt, pepper and thyme.
  4. Add the flour and stir to coat. Add the cooked bacon, broth, wine, tomato paste and bay leaf, stirring to combine. Increase the heat to high and stir, scraping the bottom of the skillet to dislodge any browned bits. Transfer this mixture to the slow-cooker.
  5. Cover and cook on HIGH for 5 hours or on LOW for 8 hours. Stir once or twice during cooking.
  6. Discard the bay leaf before serving.

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