Ron Wilson

Ron Wilson

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Warm Beef Stew For These COLD COLD Days


4 slices bacon, cut into small pieces

3 lbs. boneless beef chuck, cut to 1 inch cubes

1 cup red cooking wine

14 oz can beef broth or chicken broth

½ cup tomato sauce

¼ cup soy sauce

¼ cup flour

1 tablespoon garlic

1-2 teaspoons dried thyme

5-6 carrots, chunked up

1 pound baby potatoes

8 ounce fresh mushrooms, sliced

Fresh chopped parsley for garnish

Cook bacon until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.

Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.

Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parley and serve with mashed potatoes if desired.

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