It's not THE Julia Child dish, but it's really tasty and you don't have to spend an entire afternoon slaving over it. Serve it plain or over some whipped potatoes or parsnips.
The leftovers are awesome. This is a perfect dish to make on the weekends and nosh on all week long.
- 6 qt. crockpot
- 2.5 lbs beef stew meat (a little more or a little less would work, too) - 6 slices bacon - 3 T melted butter (or olive oil, if you would prefer) - 2-3 shallots, chopped - 4-5 garlic cloves, minced - 1 cup baby carrots (or sliced carrots) - 1 T herbs de provence - 1 t sea salt - 1 t black pepper - 1 T tomato paste - sprinkle thyme (for a bit extra seasoning kick!) - 2 cups red wine
Melt your butter and plop it in the bottom of the crockpot, and swirl it around until it's coated nicely. Then put three of the strips of bacon down on the bottom of the crock (no need to cook them.) Add the garlic, shallots and then dump the meat on top. Toss all of your herbs and spices in the crock with the tomato paste and shake it all up to make sure it's coated evenly. Lay the last three pieces of bacon over it all, throw in your carrots and pour the wine over the top.
Cook on LOW for 8-10 hours.
Tip: If you so desire, you can ladle some of the juices out and reduce them on the stove with some arrowroot powder; this makes a fantastic gravy!
Tip: If you have extra time, sear the stew meat on the stove before placing in the crockpot for extra flavor.